|6||pc||garlic, peeled and roughly chopped|
|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|
- In a thick bottomed saucepan, combine garlic, bagoong alamang, pork and coconut cream.
- Let simmer for 15 to 20 minutes, stirring from time to time. Add peppers. Mix and let simmer for another 10 minutes.