5 cloves garlic, peeled and roughly chopped
1/4 cup bagoong alamang
1 (410 mL) can coconut cream
4 pc finger peppers (siling sigang), sliced, washed and drained
1/4 cup ginger strips
1 kg MONTEREY LECHON KAWALI, boiled and air-dried
2 cups cooking oilL, for deep frying


  1. In a thick saucepan, combine garlic, bagoong alamang, and coconut cream. Let simmer for 15-20 minutes while stirring continuously. Add peppers and let simmer for another 10 minutes.
  2. Meanwhile, deep fry lechon kawali until crisp. Chop into 1” cubes.
  3. Once coconut mixture has thickened. Turn off heat then pour onto lechon kawali. 

Makes 6 servings.

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