Ginataang Kamias/Belimbing Cooked in Coconut Milk
Ingredients
Scale
- 25–30 Kamias, sliced into small pieces
- 300g pork belly, cut into small pieces
- milk of one coconut [♥ you can also used canned]
- 1 tbsp shrimp paste
- 1 tbsp salt
- 1 bird’s eye chili
- 1 tbsp canola oil
Instructions
- Remove the juice of the kamias pieces by smothering it with salt and then squeezing the juice from it.
- Heat the oil in a pan and stir fry pork until half-cooked.
- Pour in coconut milk, then add shrimp paste and chili.
- Simmer for a few minutes until pork is tender, then add kamias.
- Simmer for a few more minutes, just to let the kamias cook in the coconut milk.
- Serve with lots of rice!