Description:
I am a living proof that this dish will knock you out! When I tried it for the first time at a friend's house, I immediately tried it the following day. Luckily, the santol fruit was in season at that time. You will love this dish which is very Filipino!
Ingredients:
6-8 medium sized ripe santol fruit
1 chopped onion
2 tsps fresh chopped garlic
2 tbsps bagoong alamang (fermented shrimp paste)
Sili Leaves (fresh)
Pork belly (liempo) or shelled small shrimps
2 big cans of coconut milk (or 2 large coconuts)
2 large long green pepper (siling mahaba) - chopped
Little salt to taste
Seasoning - aji or Mrs. Dash
Consistency must be slighly thick only (not very thick)
Directions:
1. Peel the santol and remove the seeds
2. As the santol rind turns brownish immediately, chop the rind very very finely (tadtad as we say it in Filipino)
3. In a stock pot, saute the onion and garlic using very very
little oil
4. Add the pork belly (or shrimp) - or a combination of these 2
and allow the pork belly to be cooked fully
5. Add the 2nd coconut extract (if you are using fresh coconut) or add a little coconut milk diluted with water
6. Let it boil thoroughly and add the chopped santol rind
7. Then, add the bagoong and thoroughly mix together
8. Add the chopped green pepper
9. Add the remaining coconut milk - when it boils, lower fire
10. Lastly, add the sili leaves.
Note: This is the same recipe I use for Ginataang Sigarillas and if you choose to do this, remember to slice and chop the sigarillas.
