Ingredients
½ lb. pork shoulder cut into cubes
1 cup fresh malunggay leaves
1 small unripe papaya sliced into wedges
5 pieces Thai or bird’s eye chili peppers
2 ½ cups coconut cream kakang gata
3 thumbs ginger sliced into thin strips
1 medium yellow onion chopped
4 cloves garlic crushed
¼ teaspoon ground black pepper
1 Knorr pork cube
1 cup water
2 ½ tablespoons fish sauce
3 tablespoons cooking oil
Instructions
Heat oil in a cooking pot.
Sauté garlic, onion, and ginger until the onion gets soft.
Add the pork and ground black pepper. Continue to sauté until it turns brown.
Pour the coconut cream and water into the pot. Let boil.
Add the Knorr pork cube. Set the heat to low. Cover the pot and then continue to cook for 40 minutes or until the pork gets tender.
Add the papaya and chili peppers. Stir and then cook for 10 minutes.
Add the malunggay leaves and fish sauce. Continue to cook for 5 minutes.
Transfer to a serving plate. Serve
