This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Simmer pork in water with garlic, bay leaf and peppercorn until tender. Strain and set aside. Reserve 1 cup of pork stock.
Step2
10 Min
Fry pork belly until golden brown. Set aside to cool. Cut into serving pieces.
Step3
10 Min
Remove oil from the pot leaving 2 tbsp. Sauté garlic, onion, tomato, chilies and bagoong. Add pork and cook for 2mins. Pour vinegar. Stir in reserved pork stock and simmer until slightly thick.
Step4
5 Min
Pour coconut cream and season with MAGGI® Magic Sarap®. Simmer for another minute. Transfer on a serving plate and serve.
Step1
of
4
Simmer pork in water with garlic, bay leaf and peppercorn until tender. Strain and set aside. Reserve 1 cup of pork stock.
Step2
of
4
Fry pork belly until golden brown. Set aside to cool. Cut into serving pieces.
Step3
of
4
Remove oil from the pot leaving 2 tbsp. Sauté garlic, onion, tomato, chilies and bagoong. Add pork and cook for 2mins. Pour vinegar. Stir in reserved pork stock and simmer until slightly thick.
Step4
of
4
Pour coconut cream and season with MAGGI® Magic Sarap®. Simmer for another minute. Transfer on a serving plate and serve.
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