Ingredients 1/4 cup cooking oil 1 tablespoon garlic, chopped 1/2 cup onions, chopped 1/4 cup ginger, fresh, chopped 2 tablespoon dilao (tumeric), fresh 1 kg cooked pork sliced into 1/2 inch strips 1 1/2 tablespoon hot chilli (siling labuyo, chopped) 1 1/2 cup bagoong alamang 6 cup coconut cream 2 cup hot green peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips 1 1/2 cup red peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips Directions: Saute 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.