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Suggest a better descriptionSaute garlic in hot oil. Add onions and cook until translucent. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes. Add bagoong alamang and chopped hot chilli(siling labuyo). Stir until the pork is completely covered by the mixture. (about 15 minutes.) Pour in 6 cups of coconut cream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes. Add salt if necessary. Note: chillis and peppers to be added according to spiciness desired.
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Serving Size: 1 Serving (512g) | ||
Recipe Makes: 6 | ||
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Calories: 1865 | ||
Calories from Fat: 1743 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 193.7g | 258 % | |
Saturated Fat 111.5g | 558 % | |
Monounsaturated Fat 57.9g | ||
Polyunsanturated Fat 14.3g | ||
Cholesterol 111.7mg | 34 % | |
Sodium 845.1mg | 29 % | |
Potassium 1225.5mg | 32 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 18g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1865
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