0.68kg pork cut into strips
one 1-inched piece fresh ginger, peeled and thinly sliced
1 stalk of lemon grass, smashed and cut into quarters
6 garlic cloves, sliced
1 large onions, thinly sliced
16 fl oz of coconut milk
4 tablespoon shrimp paste
3 poblano chilies, seeded and cut into 1/4-inch strips
5 jalapeno chilies,seeded and cut into 1/4-inch strips
2 habanero or other fresh red chilies, seeded and cut into 1/4-inch strips
3 new mexico or other fresh green chilies, seeded and cut into 1/4-inch strips
5 hot Thai chilies, thinly sliced (with seeds)
1. In large saucepan over medium high-heat, stir together the pork, ginger, lemongrass, garlic, onion and coconut milk. Bring to boil, the lower the heat and simmer,uncovered. Stirring occasionally, until pork soften, 10 minutes.
2. Add the shrimp paste and chilies and cook until chilies are soften but still al dente, 5-7 minutes.
Duration up to 20 minutes
Recipes taken from “Memories of Philippine Kitchen” by Amy Besa and Romy Dorotan.