INGREDIENTS:

Canola oil
800 grams pork belly, cut into 1-2 inch chunks
3 small red onions (about 150 grams), cut into wedges
5 cloves garlic, peeled and sliced
30 grams ginger, peeled and sliced
2-3 pieces lemongrass (tanglad), white and light green parts only, cut on the diagonal
4 long green chilis (sili pangsigang), sliced on the diagonal (you can add more or less depending on your preferred level of heat)
4-5 tablespoons bagoong (depending on how salty your bagoong is…start with less and adjust later if needed)
1 400-ml can coconut cream, the empty can half-filled with water and washed out
1 teaspoon sugar
2 kaffir lime leaves, midrib removed but otherwise left whole
1 kaffir lime leaf, midrib removed and thinly sliced
5-6 green onions (dahon sibuyas), white and light green parts, sliced
A handful of cilantro, leaves picked

INSTRUCTIONS:

Heat an oven-proof pot over medium high heat. When the pan is hot, add the oil. When the oil is hot add the onions. Sauté, tossing around, until the onions start to soften. Then add the garlic, ginger, and lemongrass. Sauté until the aromatics start releasing their scents, a couple of minutes.
Add the chilis and toss for 1-2 minutes, then add the bagoong. Sauté this, stirring, until all the flavors meld, about 2-3 minutes. Add the pork and sauté, stirring, until the pork is covered in the bagoong mixture and starts to color.
Add the coconut cream, the water that you washed out the can with, sugar, and 2 whole kaffir lime leaves and stir until everything it evenly combined. Let it come to a simmer.
Cover the pot and place it in a pre-heated 350F oven. Leave to braise for 1 hour. Remove from the oven, stir to make sure nothing it sticking, and then return to the oven, uncovered, to braise further until tender. This may take anywhere from 1 to 2 hours more depending on your pork and how big your chunks are. Check periodically to turn things around and make sure that nothing is scorching. When you check, taste for seasoning as well and add more bagoong if you think it needs it (I used about 4 1/2 tablespoons and didn’t have to add anymore).
When the pork is done, remove it from the oven, add the sliced kaffir lime leaf, green onions, and cilantro, and toss gently. It’s ready to serve!

Chili Coconut Pork Recipe

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