Ingredients
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200 g shrimp paste (The Thai version is not a substitute as it is very pungent and totally overpowering. Filipino shrimp)
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4 garlic cloves, minced
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1 whole onion, chopped
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1/2 kg pork, cut into tiny pieces
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4 tablespoons vegetable oil
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1 cup thick coconut milk (the light version can be pretty bland)
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1/2 kg elongated green chili, julienned (you can use a slightly milder substitute, try the serrano or jabanero)
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1/2 kg plum tomato, chopped
Instructions
- In a pan or a wok, sauté garlic, onion, and tomatoes in oil.
- When onion is slightly cooked, add pork.
- Fry the mixture for 2 minutes until pork turned a little brown, and then add 1/2 cup of water.
- Boil until water is almost gone and pork is completely cooked. Then add shrimp paste.
- Add chilies.
- Pour in the coconut milk, keep stirring. Simmer until mixture is dry.
- Season with salt and pepper and serve hot with rice.