Ingredients
- 25 pcs siling pangsigang (green finger peppers), seeded and sliced diagonally
- 1/4 kilogram liempo, diced
- 3 cloves garlic, chopped
- 1 pc medium onion, sliced
- 6 slices luya
- 1 cup fresh alamang or 1/2 cup bagoong
- 1 1/2 cup water
- 2 slices canned pineapple, diced
- 1 1/2 cup canned coconut cream
- 2 tbsps Lady's Choice mayonnaise
Steps
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Remove seeds of siling pangsigang, slice thinly and diagonally then soak in salted water for 30 minutes. Rinse well then strain. This process removes the spiciness of the sili.
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In a saucepan, heat pork liempo and allow fat to come out. Add garlic, onion, and luya. Then, add alamang or bagoong. Fry a little.
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Add 1½ cup water and cook until pork is tender.
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Add the siling haba and the diced pineapple. Cook until almost dry. Add coconut cream and cook until a little dry.
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Add 2 Tbsp of Lady’s Choice Mayonnaise and cook until sauce thickens.
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