Bringhe

Ingredients:

350 g. of pork rump, cut into 2″ cubes
1 onion, chopped
3 tomatoes, chopped
1 carrot, julienned
a bunch of sibuyas na mura or onion leaves, cut into 2″ lengths
a bunch of bawang na mura or garlic leaves, cut into 2″ lengths
2 c. of kakang gata (first extract from the grated coconut meat)
4-5 c. of cooked rice
3 tbsp. of cooking oil
salt and pepper

Cooking Instructions:

Heat a heavy skillet or wok. Pour in the cooking oil. When smoking, add the pork cubes and cook over high heat until the edges start to brown. Add the chopped onion and tomatoes. Cook until the vegetables start to liquefy. Add about a cup and a half of water and bring to a boil. Season with salt and pepper. Lower the heat, cover and simmer for 30-40 minutes or until the meat is almost done. Turn up the heat to medium and add the rest of the vegetables. Pour in the coconut cream and cook for about 2 minutes. Using a slotted spoon, scoop out the meat and vegetables, transfer to a plate and set aside. Add the rice to the coconut cream and stir well. Add more salt and pepper, the amount depending on your preference. Cook, stirring, until the rice is heated through and the coconut cream has been completely absorbed.

Notes/Serving Instructions: