Ingredients:
1/2 kilo pork, cut into small cubes
1/4 kilo fresh and lightly-salted alamang (shrimp paste)
1/3 kilo green finger chilis (siling pansigang), seeds discarded and sliced thinly
2 cups coconut milk
1 cup water or unsalted stock
1 bundle coriander (wansoy) or flat leaf parsley (kinchay), finely chopped
3 small onions or shallots, chopped
5 cloves garlic, chopped
1 thumb equivalent of ginger, chopped long and thin
3 tomatoes, chopped
1 bay leaf
Salt and pepper to taste
Spices:
1 tbsp turmeric powder
1 tbsp cumin powder
1 tsp garam masala
1 tsp coriander powder
1 tsp fennel powder
1 tsp paprika
1 tsp cayenne
1 tsp chili powder
NOTE:
Make sure that the shrimp paste (alamang) is lightly salted. If the shrimp paste you bought is very salty, then wash it to remove excess salt.
Green finger chilis
Go to the wet market and buy fresh alamang.
You need 1/4 kl. of this.
Instructions:
- In a saucepan, heat 3 tbsp of oil in a medium-high heat.
- Lightly put salt and pepper to the pork and place in the saucepan to sear or brown on each side.
- Once the pork has been seared, remove the pork and set aside.
- Do not discard the oil.
- In the same saucepan, saute and brown the onions. Do not caramelize. Just let the onions brown a little bit.
- Add the garlic, ginger and bay leaf. Wait until the aromas are released.
- Add the tomatoes and soften.
- Add the seared pork, shrimp paste and 1 cup of water.
- Let's make this dish interesting. Add all the spices!
- Lower the flame to medium-low and let it simmer until all the water has mostly evaporated.
- Afterwards, add the coriander, green chilis, and the coconut milk.
- Adjust seasoning for saltiness if needed and ground black pepper.
- Simmer more until the coconut milk gives out its oil.
The leftover Bicol Curry Express.
It tastes better the next day. :)