AuthorBiteSized
In a large wide pan or wok, toast the roughly chopped garlic over medium-low heat until golden and crisp. Remove toasted garlic from the pan and set aside for toppings later.
In the same pan, brown the ground pork in the garlic oil and season with salt and pepper until nicely browned and fat has rendered.
Add minced garlic, onion, ginger, and bagoong alamang. Saute for a few minutes.
Add COCO MAMA Fresh Gata. Simmer until slightly thickened and aromatics are mixed well into it.
Add pork broth, sliced chili, kangkong stalks, and sigarilyas. Bring to a boil and simmer for 5 – 10 minutes.
Sprinkle the crispy garlic bits on top of the finished gising-gising and serve.
Ingredients
Directions
In a large wide pan or wok, toast the roughly chopped garlic over medium-low heat until golden and crisp. Remove toasted garlic from the pan and set aside for toppings later.
In the same pan, brown the ground pork in the garlic oil and season with salt and pepper until nicely browned and fat has rendered.
Add minced garlic, onion, ginger, and bagoong alamang. Saute for a few minutes.
Add COCO MAMA Fresh Gata. Simmer until slightly thickened and aromatics are mixed well into it.
Add pork broth, sliced chili, kangkong stalks, and sigarilyas. Bring to a boil and simmer for 5 – 10 minutes.
Sprinkle the crispy garlic bits on top of the finished gising-gising and serve.
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