500g pork (kasim or liempo, cut into cubes)
1cup bagoong alamang (shrimp paste)
6cloves garlic, minced
1 medium onion, minced
3pcs tomatoes, diced
2pcs ladyfinger peppers (siling pansigang, cut into rings)
1/2cup vinegar (sukang puti)
1/2cup water (you may adjust accdg. to your preference)
In a pot, put water enough to cover the pork.
Boil (then simmer) until the pork is tender.
Add water as needed.
Once the pork is tender and the water has evaporated, fry the pork on its own oil.
When slightly browned, move to one side of the pan then saute the garlic, onion and tomatoes.
Add the peppers then pour the vinegar and water.
Simmer for about 5 minutes then add the sugar and mix well.
Simmer for another 10 minutes then it’s good to go. =)
Source: The (Mis)Adventures Of Superboink
Image: Cafe Nilson
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