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BICOL EXPRESS

Ingredients:

6 cloves garlic, peeled and roughly chopped
1/4 cup bagoong alamang
1/2 kg MONTEREY PORK BATOK, blanched and sliced
1 can (400 mL) coconut cream (kakang gata)
3 pc finger peppers (siling haba), washed and sliced diagonally

Procedure:

1. In a heavy bottom saucepan, combine garlic, bagoong alamang, pork and coconut cream. Let it simmer for 15 to 20 minutes while continually stirring.
2. Add finger peppers and mix well. Cover and simmer for another 10 minutes.

Makes  servings. 

Note/s:

  • Blanching is the process of briefly immersing food, usually vegetable or fruit) in water, and then plunging in ce water. emoved after a brief, timed interval, and finally plunged into iced water or placed under cold running water to stop the cooking process.
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