LECHON GISING GISING
Note: The Cebu Lechon Roll came from Pinoy Grill restaurant in Arlington Heights, IL.
Prep time: 30 minutes
Cooking time: 15 minutes
Yields: Serves 10 with steamed rice
2 tbsp cooking oil
2 lbs Cebu Lechon Roll, chopped
1 large onion, peeled and chopped
10 cloves garlic, minced
4 tbsp cooked shrimp paste/bagoong
2 cans coconut milk
3/4 lb green beans, tips removed and sliced in small bias cut.
1 red bell pepper, seeded and chopped
3 cubanelle peppers (I prefer Thai Chiles), seeded, sliced thinly and washed with cold water to bring down the heat. (option)
Pre heat 2 tbsp cooking oil for a minute.
Add pork, stir and cook for a minute over high heat.
Add onions and garlic and cook for 2 minutes.
Add shrimp paste and 1 can coconut milk (for now)
Season with a pinch of ground pepper
Stir, adjust heat to medium, cover and cook for 3 minutes.
Add red bell pepper and green beans.
Stir and add the remaining can of coconut milk
Bring to a boil first.
Cover and cook for 5 minutes.
Add chili peppers.
Turn off heat. Allow carryover steam to cook the peppers.
serve with steamed rice.
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