INGREDIENTS:
½ kilo
pork liempo
3 tbsp.
Thai fish sauce
½ tsp.
Salt
½ tsp.
Pepper
4 cups
water for boiling
½ tsp.
Garlic minced
1 tbsp.
Onion sliced
1 tbsp.
Cooking oil
½ cup
bagoong (wash and drain)
¼ cup
sweet chili sauce
¼ cup
banana ketchup
½ cup
coconut cream
¼ cup
water for bagoong
1 cup
cooking oil
PROCEDURE:
Boil liempo in Thai fish sauce, hot sauce salt and pepper
till tender. Drain and air dry.
Sauté garlic and onions in cooking oil. Add bagoong,
water,sweet chili sauce and banana ketchup.
Add coconut cream and water. Let it simmer until shiny and
thick.
Deep fry pork liempo until skin is crispy. Drain excess oil
in pepper towels. Cut into cubes.
Heat bagoong and toss in pork. Serve immediately.
TIPS:
Double the bagoong, sweet chili sauce, coconut cream to
extend sauce.
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