CRISPY PORK AT GINATAANG LANGKA AT BITSUELAS
Prep: 30 minutes
Cooking time: 20 minutes
Yields: Serves 6 to 8 with steamed rice
4 tbsp cooking oil
1 lb pork belly cut into small pieces
1 lb shrimp – medium, peeled and deveined
1 large onion (8 oz) peeled and chopped
2 oz ginger, peeled and sliced thinly
5 cloves garlic, minced
1/4 cup cooked shrimp paste/bagoong – I used Lingayen Brand
1/2 tsp sugar
1 can coconut milk (12 oz)
12 oz green beans, tips removed and cut into small bias cut
1 can pre cooked green jackfruit – brine removed and cut into small pieces
2 jalapenos -(sili) – seeded and washed with cold water then sliced thinly
Pre heat oil for 2 minutes
then add pork. Cook between 3 to 5 minutes until brown and caramelize and tender.
Remove from wok and set aside.
Add shrimp to the wok and cook for 1 1/2 minutes until opaque in color.
remove and set aside.
If you have a lot of cooking oil in your wok please remove some and leave about 4 tbsp
add onions and ginger and cook for 2 minutes until fragrant.
Add garlic and cook for 30 seconds.
Add coconut milk, shrimp paste, sugar.
Cook between 3 to 5 minutes over medium heat until slightly thickened.
Add green beans.
Cover and cook for a minute.
Uncover and add jack fruit.
Cover and cook for 2 minutes.
Add pork and shrimp back to the wok.
Fold in chiles.
Serve with steamed rice.