Ingredients with Measurements:
- 1 lb. of pork belly, sliced into bite-sized pieces
- 2 cups of coconut milk
- 1 cup of water
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 thumb-sized ginger, sliced
- 2 green chili peppers, sliced
- 1 red chili pepper, sliced
- 1 tbsp. of fish sauce
- 1 tbsp. of soy sauce
- 1 tsp. of salt
- 1 tsp. of black pepper
- 2 tbsp. of vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the sliced pork belly and cook until browned and crispy, stirring occasionally.
3. Add the diced onion, minced garlic, sliced ginger, and sliced chili peppers. Cook for 2-3 minutes until fragrant.
4. Pour in the coconut milk and water. Stir to combine.
5. Add the fish sauce, soy sauce, salt, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes until the pork is tender and the sauce has thickened.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for cooking the pork belly
- Low heat for simmering the sauce
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 548
- Fat: 50g
- Carbohydrates: 9g
- Protein: 19g
- Sodium: 1003mg
- Sugar: 3g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Green and red chili peppers can be substituted with jalapeño or serrano peppers.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers for a heartier dish.
- Use coconut cream instead of coconut milk for a richer and creamier sauce.
- Add a tablespoon of curry powder for a spicy and aromatic twist.
Tips and tricks:
- Make sure to cook the pork belly until it's crispy and browned for added texture and flavor.
- Use a wooden spoon or spatula to stir the sauce to prevent the coconut milk from curdling.
- Adjust the amount of chili peppers according to your preferred level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Lunggoi Katsa in a large bowl or individual bowls.
- Garnish with sliced green onions or chopped cilantro.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Fresh salad with a tangy dressing.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the pork belly until it reaches an internal temperature of 145°F to ensure it's safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Lunggoi Katsa is a Filipino dish that originated from the Ilocos region in the northern part of the Philippines. It's a hearty and flavorful stew made with pork belly and coconut milk.
Flavor profiles:
- This dish has a rich and creamy sauce with a hint of spiciness from the chili peppers. The pork belly adds a savory and crispy texture to the dish.
Serving suggestions:
- Serve the Lunggoi Katsa as a main dish for lunch or dinner. It's perfect for cold and rainy days.
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Region: Thai