Ingredients with Measurements:
- 2 lbs. pork belly, sliced into bite-sized pieces
- 1 cup coconut cream
- 1 cup coconut milk
- 1 cup water
- 2 tbsp. ginger, minced
- 2 tbsp. garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chili peppers, sliced
- 1 tbsp. fish sauce
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. vinegar
- 1 cup taro leaves, chopped
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat oil over medium heat. Add pork belly and cook until browned on all sides.
2. Add ginger, garlic, onion, and tomatoes. Cook until onions are translucent.
3. Pour in coconut cream, coconut milk, and water. Bring to a boil.
4. Add green chili peppers, fish sauce, salt, black pepper, and vinegar. Stir to combine.
5. Reduce heat to low and simmer for 30 minutes.
6. Add taro leaves and continue to simmer for another 10 minutes.
7. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Taro leaves can be substituted with spinach or kale.
Variations:
- Add more vegetables such as eggplant, okra, or bok choy.
- Use different types of meat such as shrimp or squid.
Tips and tricks:
- Make sure to brown the pork belly well to add flavor to the stew.
- Use fresh coconut cream and milk for the best taste.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice and a side of pickled vegetables.
Troubleshooting advice:
- If the stew is too thick, add more water or coconut milk.
- If the stew is too thin, simmer for a longer time to reduce the liquid.
Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Inulukan stew is a traditional Filipino dish that originated in the Bicol region of the Philippines. It is made with pork belly and taro leaves cooked in coconut milk.
Flavor profiles:
Savory, creamy, and slightly spicy.
Serving suggestions:
Serve hot with rice and a side of pickled vegetables.
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Region: Philippine