Gising Gising
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Brand
Vegetables and pork cooked in coconut milk and chilies
Ingredients
- Pork belly, sliced thinly 100 g
- Water 2 - 3 tbsp
- MAGGI® Supreme Seasoning 1 tsp (2.5 g)
- Cooking oil 1 tbsp (15 ml)
- Garlic, minced 5 cloves (20 g)
- White onion, chopped 1 pc (50 g)
- Ginger, julienne thumbsize (15 g)
- Tomato, chopped 2 pcs (40 g)
- Coconut milk (75g MAGGI® Coconut Milk Powder dissolved in 300ml water) 1/2 cups (375 ml)
- MAGGI® Supreme Seasoning 1 tbsp (8 g)
- MAGGI® Chicken Stock 2 tsp (6 g)
- Sugar 1 tsp (4 g)
- Sigarilyas or Green Beans, sliced 1/2" long, blanched 500 g
- Shrimp paste 2 tbsp (30 g)
- Labuyo, chopped 2-3 pcs
- Coconut cream (40g MAGGI® Coconut Milk Powder dissolved in 80ml water) 1/2 cup (120 ml)
Preparation
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1In a saute pan or wok, cook the pork with 2 - 3 tbsp water. Let the pork cook in the water until the water dries and the pork renders its own fat. Season the pork with a portion of the MAGGI® Supreme Seasoning.
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2In the same pan, add cooking oil if necessary then saute the garlic, onion, ginger and tomatoes adding one after the other. Saute for 2 minutes or until the tomatoes are wilted.
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3Pour coconut milk mixture made with MAGGI® Coconut Milk Powder then bring to a simmer for 2 minutes. Season with MAGGI® Supreme Seasoning, MAGGI® Chicken Stock and sugar.
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4Next, add the blanched sigarilyas, shrimp paste, and chopped chili. Let the vegetable simmer in coconut milk for 1 minute.
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5Lower the heat then pour the coconut cream. Adjust the seasoning. Simmer the mixture until the sauce is thick and coats the vegetables.
