Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium heat.

2. 2

   Sauté 5 minced cloves of garlic, 1 chopped large onion, and 2 inches of julienned ginger for 2-3 minutes until fragrant.

3. 3

   Add 500 grams of pork belly, cut into 2-inch cubes, and brown evenly on all sides for about 5-7 minutes.

4. 4

   Stir in 3 tablespoons of bagoong alamang (fermented shrimp paste) and 2 pounded and knotted stalks of lemongrass, cooking for 1 minute before pouring in 1 cup of thin coconut milk.

5. 5

   Bring the mixture to a simmer, cover, and cook for 30-40 minutes or until the pork is tender, stirring occasionally.

6. 6

   Add 400 grams of unripe jackfruit, cored and sliced, along with 2 pieces of whole siling labuyo if desired, then simmer for another 10-15 minutes until the jackfruit is tender.

7. 7

   Pour in 2 cups of thick coconut milk, bring it to a gentle simmer, and cook uncovered for 5-10 minutes, allowing the sauce to thicken slightly.

8. 8

   Season the stew with salt and freshly ground black pepper to taste before serving hot with steamed rice.