A different kind of pork and beans, that is. This version has greens and enough meat in it to also serve as ulam.
Serves 6 to 8
Prep Time 10 to 15 minutes
Cooking Time 20 to 25 minutes
3 tablespoons vegetable oil
6 cloves garlic, minced
1 medium-sized onion, chopped
2 to 3 siling labuyo, chopped
(reduce to 1/2 or 1 sili if serving to kids
or adults who don't like it spicy)
200 grams ground lean pork
3 cups coconut milk
1 kilo Baguio beans, washed,
sliced into pieces barely 1/2-inch wide
salt and pepper to taste
1 Sauté garlic and onion in large saucepan over medium heat. Add siling labuyo and the ground lean pork, stirring as you lightly brown the meat.
2 Add the coconut milk. Bring the mixture to a steady simmer. Once you see the oil separating from the milk, turn the flame to medium-low and add the Baguio beans.
3 Let simmer for 6 to 8 minutes, until the beans are tender yet still firm. Season with salt and pepper. Serve immediately.
Photography by Ocs Alvarez │ Prop Styling by Gwyn Guanzon │ Food Styling by Melanie Jimenez
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