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Recipe was reprinted with permission from Connecting the Pots: Charting Stories and Filipino Recipes to find home by Malou Perez-Nievera.
Yields 4 to 5 servings
Ingredients
2 pounds pork loin sliced into ½ inch strips
3 cloves garlic, minced
1 medium onion, diced
2 thumb-sized pieces ginger, peeled and pressed
2 to 3 tablespoons bagoong Monamon (salted anchovies – adjust to taste)
½ cup vinegar
2 tablespoons lard
Procedures
Slice pork loin into strips. Trim off fat, set aside.
Put trimmed fat in a pan over medium heat. Add ½ cup water. Let it boil until liquid is reduced. Add sliced pork and cook until meat renders its own fat, about 5-8 minutes. Remove pork; add lard.
Sauté garlic, onions, and ginger. Add back the meat and cook for 15 minutes or until the meat has a nice light brown sear. Add vinegar. Let it boil.
Once boiling, add the bagoong (salted anchovies). Cover and cook until the meat is tender.
If you want the liquid to resemble soup, add some water. If you want the sauce to be more like gravy, just cover the pan. Cook until the sauce is reduced down to a thick gravy-like texture.
*Bagoong Monamon is available at most Asian groceries.