• 5
Print Recipe


6 pc garlic, peeled and roughly chopped
1/4 cup bagoong alamang
1/2 kg MONTEREY PORK BATOK, blanched* and sliced
1 (400 mL) can coconut cream (kakang gata)
3 pc finger peppers (siling haba), washed and sliced diagonally
*blanching: plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to stop the cooking process


  1. In a thick bottomed saucepan, combine garlic, bagoong alamang, pork and coconut cream.
  2. Let simmer for 15 to 20 minutes, stirring from time to time. Add peppers. Mix and let simmer for another 10 minutes.
Makes 4 to 5 servings. 


Be the first to comment on this recipe! But you must login first.