Anyone with roots from Bicol is very familiar with this dish. It's basically pork seasoned with lots of chili and salted shrimp. You wouldn't be a true Bicolano without having tasted this dish. Usually it's cooked with coconut milk, but in our family, we like it better dry, as in without coconut.
To cook:
1. Parboil the pork, remove from water and let cool. [Use pork shoulder]
2. Once cooled, slice pork in bite size portions.
3. In a dry pan, let the pork render until it's crispy (or till the desired texture of the pork). Set aside. [Be careful of the oil when the pork pops!]
4. Mince garlic and onion and slice the chili peppers. Usual proportion of chili to pork is 1/4 kilo of chili per 1 kilo of pork. However, you can adjust the amount of chilis you want.
5. In the same pan where you cooked the pork, reduce the amount of fat (rendered from the pork in #3) and saute the garlic, onion, salted shrimp (one cup). Once the shrimp is cooked, add the pork and the chili peppers. Continue mixing until the chili is cooked.
To cook:
1. Parboil the pork, remove from water and let cool. [Use pork shoulder]
2. Once cooled, slice pork in bite size portions.
3. In a dry pan, let the pork render until it's crispy (or till the desired texture of the pork). Set aside. [Be careful of the oil when the pork pops!]
4. Mince garlic and onion and slice the chili peppers. Usual proportion of chili to pork is 1/4 kilo of chili per 1 kilo of pork. However, you can adjust the amount of chilis you want.
5. In the same pan where you cooked the pork, reduce the amount of fat (rendered from the pork in #3) and saute the garlic, onion, salted shrimp (one cup). Once the shrimp is cooked, add the pork and the chili peppers. Continue mixing until the chili is cooked.
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