Photo: K8
Estimated Nutrition (whole recipe, rough)
854
Calories
56g
Protein
55g
Fat
37g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 spoon cooking oil
- 1 onion , chopped
- 1 head garlic , minced
- 1 kg pork belly
- ½ kg bagoong alamang (shrimp paste)
- 15 pieces siling labuyo (bird's eye chili)
- 2 spoons sugar
- 1 teaspoon black pepper
- Monosodium glutamate (optional)
- 1 can (400 ml ) coconut milk
Directions
1
Heat a frying pan over medium heat, then add the cooking oil.
2
When the oil is hot, add the onion and garlic. Sauté until fragrant and aromatic.
3
Add the shrimp paste, siling labuyo and the pork belly. Stir fry the mixture until the pork is browned on all sides.
4
Add the sugar, pepper, and monosodium glutamate if using.
5
Stir in the coconut milk, and simmer until the meat is cooked through.
6
Serve with cooked rice .
Recipe sourced from
wikibooks