Bicolaing

Serves 4-6 Persons

Ingredients:

• 30 grams chopped onions
• 15 grams copped garlic
• 15 grams chopped ginger
• 3 tablespoons achuete oil
• 80 grams pork belly (diced)
• 300 grams gabi leaves (torn into shreds)
• 1 tablespoon vinegar
• 3 tablespoons bagoong or shrimp paste
• 1 cup coconut milk
• 2 pieces finger chili (split in half)
• 1 stalk tanglad or lemongrass
• 1 cup water
• to taste, salt and pepper & a little sugar syrup

Procedure:

1. In a pan, saute the onion, garlic, and ginger in the hot achuete oil for three minutes. Add to this the pork belly, saute for 5 minutes. Next, add the gabi leaves, vinegar, bagoong, tanglad, and water. Bring to a boil then reduce flame to a simmer. Cook covered for 12- 15 minutes while occasionally stirring or until the gabi leaves are soft. 
2. You can now pour in the coconut milk and add the finger chili. Cook for another 5-6 minutes or until coconut milk thickens. Check for seasoning.

*Tip: before pressing out the coconut milk, toast the grated coconut first until brown. This will add to the nutty flavor of the coconut milk.

-Lifted from The Practical Cookbook by Nancy Reyes Lumen