CRISPY PORK PYANGANG

Ingredients:

1 (425 g)	pack	PUREFOODS HEAT & EAT LECHON KAWALI, deep fried and sliced
3	cloves	garlic, sliced
1	pc	red onion, sliced
2	pc	fresh turmeric, chopped
1 (30 g)	pc	ginger, chopped
1	pc	chili pepper (siling labuyo), chopped
1	pc	finger pepper (siling haba), sliced
1	bundle	green onions, chopped
1	tsp	iodized salt
1/2	tsp	pepper
2	tbsp	cooking oil
1	cup	desiccated coconut, toasted in pan until golden brown
2	cups	coconut milk

Procedure:

Place garlic, red onion, ginger, peppers, spring onionS, salt and pepper in a blender. Puree and set aside.
In a pan heat oil and add mixture. Sauté for 2 minutes. Add desiccated coconut and mix well. Stir for 2 minutes using low heat. Add coconut milk and stir until completely blended. Simmer for 5 minutes or until sauce thickens.

Makes 5 servings

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