I was looking for a dish to prepare for our Sunday lunch when I saw this Pork Ginataan recipe from Panlasang Pinoy. I tweaked the recipe a little to suit my taste and called it Ginataang Liempo instead.
This Ginataang Liempo recipe is similar to the Bicol Express because of the use of coconut milk and chilies, thus, both taste similarly.
Here is my version of the Ginataang Liempo. This recipe does not use “bagoong” instead I use fish sauce or patis and chicken bouillon cube.
Be ready with loads of steamed rice because of the spiciness and creaminess of the coconut milk, you will surely be eating more than the usual.
Here is the recipe.
1/2 kilo liempo (pork belly), cut into serving pieces
1 small tetra brik coconut milk (you can use freshly squeezed coconut milk from the wet market)
1 – 1.5 cups water
2 Tbsp canola oil
1 onion, minced
3 cloves garlic, minced
1 thumb-size ginger, slivered
3 pieces birds eye chilies or siling labuyo (you can use more depending on the level of spiciness)
1 knorr chicken bouillon cubes
2 Tbsp Fish sauce (patis)
1/2 tsp pepper
Kangkong leaves and stalks
Put the canola oil in a pot, saute the onions followed by the garlic and ginger. Add the pork pieces, mix and add the fish sauce and pepper. Cover the pan and let pork cook in its own juices, until no longer pink.
Add the coconut milk and water, add water only if the coconut milk is thick. Add the chicken bouillon cube and chilies. Let boil, then lower heat to simmer and cook the pork until tender. Stir the mxture occasionally so that the coconut milk will not stick to the pan. When the pork is tender, add the kangkong, cover the pot. After a minute or two, remove cover and mix the kangkong with the rest of the ingredients. Let boil once, turn off heat. Serve with hot steamed rice.