Nanay Edeng’s Sinilihan

Servings 10 8-oz servings

Prep time

30 Min

Cook time

45 Min

Total time

1 H & 15 M

Print

With ImageWithout Image

Sinilihan

This vegetable dish is a bold mix of creamy and fiery! Four types of chili peppers bring the heat, creating a layered spice that’s impossible to resist. Thai bird’s eye chilies and green serranos add an intense, spicy kick, while yellow and jalapeños bring a warm, peppery depth. Pork belly cubes and shrimp paste infuse a savory, umami richness that balances the spicy coconut cream sauce for a dish that's as addictive as it is flavorful.

Ingredients

• 1 oz 14 pcs, Thai chili peppers, stemmed and minced
• 4 oz 8 pcs, serrano peppers, stemmed and thinly sliced
• 6 oz 5 pcs, jalapeño peppers, stemmed and thickly sliced
• 6 oz 4 pcs, yellow peppers, stemmed and thickly sliced
• 32 oz 2 lbs, pork belly, skin-on, cut into 1-inch cubes
• 4 oz 2 tbsp, fresh shrimp paste
• 13.5 oz 1 can, coconut milk
• 12 oz 1 can, frozen coconut cream
• 4 oz 1 pc, onion, medium-sized, peeled and sliced thinly
• 2 oz 4 pcs, garlic cloves, smashed or minced
• 0.5 fl oz 1 tbsp, vegetable oil
• 8 fl oz 1 cup water
• salt and pepper to taste

Instructions

1. In medium heat, sauté onion and garlic in oil.
2. Add pork and slightly brown each side.
3. Make a well in the middle of the pan and fry the fresh shrimp paste for 2 minutes, then combine with the pork.
4. Add coconut milk, water, and the Thai and serrano chili peppers.
5. Bring to a boil and simmer for 20 to 30 minutes until pork is tender and the liquid reduced.
6. Add the jalapeno and yellow chilies. Stirring regularly, cook for 2 minutes.
7. Add coconut cream and continue to simmer until thickened and begins to render fat.
8. Season with salt and pepper to taste.

Notes

If your coconut cream is frozen in a can, immerse it in hot water to defrost before you start cooking.