This is a spicy exciting regional dish from my wife’s hometown, Guinobatan. Whilst traditionally a Pork based dish – I have tried a white fish and squid variants, which work well and I’ve even considered a prawn based dish as well. The trick with squid is to dice is fairly small and simmer low and long to get it nice and tender.
- 500g Pork belly or pork ribs sliced very fine or coarsely minced
- 4-6 shallots diced
- 1/2 head of garlic diced or minced
- 1 tin coconut cream
- 1 tbsp Bagoong Guisado (stir fried shrimp from Asian specialty store) or 2-3 tbsp dried shrimp
- 2 long green chillies
- 2 long green red chillies (birdseye chillie- thinly sliced on the diagonal)
- Oil
- Optional Extras – fish sauce, ginger, lemongrass or coriander
