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Mince or grate the santol as finely as desired. Sprinkle with salt to prevent browning.
Grate coconut and squeeze out the coconut cream.
Rinse and squeeze out excess liquid from santol. Repeat rinsing as needed.
In a wide and deep pan, fry the pork pieces until golden in color. Remove from pan.
In the same pan, add oil and saute the ginger, red onion, garlic, and bagoong alamang for a few minutes.
Add coconut cream and and grated santol. simmer while stirring continuously for 30 minutes.
Add Lemongrass bundles and chilis into the pot and cover. Continue simmering for a few more minutes.
Ingredients
Directions
Mince or grate the santol as finely as desired. Sprinkle with salt to prevent browning.
Grate coconut and squeeze out the coconut cream.
Rinse and squeeze out excess liquid from santol. Repeat rinsing as needed.
In a wide and deep pan, fry the pork pieces until golden in color. Remove from pan.
In the same pan, add oil and saute the ginger, red onion, garlic, and bagoong alamang for a few minutes.
Add coconut cream and and grated santol. simmer while stirring continuously for 30 minutes.
Add Lemongrass bundles and chilis into the pot and cover. Continue simmering for a few more minutes.
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