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Makes 4 to 6 servings
Preparation and cooking time: 20 minutes


2 tablespoons oil
4 cloves garlic, minced
1 piece red onion, chopped
¼ cup siling labuyo
¼ cup siling haba
½ cup bagoong alamang
1 kilogram pork belly, sliced
2 cups coconut milk
2 cups coconut cream
1 bundle tanglad


  1. In a saucepan, heat oil to medium and sauté garlic, onion, and chillies. Mix in bagoong alamang. Add pork and saute until pork renders fat and edges turn brown.
  2. Add the coconut milk, coconut cream, and tanglad next. Simmer until pork is tender.
  3. Serve in a sizzling plate.

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