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Ingredients (4 servings):
- 1 kg boneless pork belly
- 5 garlic cloves
- 5 shallots
- 2 medium beetroots
- 1 red chilli pepper
- 1 tablespoon kalamansi sauce
- salt and pepper to taste
- Slice as thin as you can the pork belly, about 1 cm, season them with salt and pepper.
- Chop roughly the garlic.
- Halve the shallots.
- Slice the chilli pepper.
- Peel and slice the beetroots.
- Heat a non-stick heavy bottomed frying pan, over medium-high heat, fry the belly slices on both sides until browned. Work in batches if needed.
- Fry the garlic golden brown then fry the shallots, press them a bit with a wooden spoon to open up like a flower and sauté them like this.
- Return all the pork pieces fried garlic and shallots to the pan, top with the beetroot slices, sliced chilli, the kalamansi sauce and add enough water to cover them all.
- Cover the skillet with a lid and simmer for about 35-45 minutes until the beets are soft and bellies are falling apart at the fork’s touch. If needed add more water during this process in order to have enough juice to stew. Adjust with salt and freshly ground black pepper.
- Serve while hot with some steamed buttered broccoli and boiled purple potatoes.
Ingredients (2 servings):
- 8-10 sweet banana chili peppers, I had red and orange ones
- 200 g salmon filet
- 1 egg
- 5 garlic cloves
- a bunch of thin green onions
- a bunch of parsley leaves
- 1 small red hot chili pepper
- coarse salt to taste
- 1 lime
- Using a cleaver or a heavy kitchen knife chop roughly the salmon.
- Using a sharp, thin and long paring/slicing knife cut off the stems of the chili peppers.
- Using the same knife scoop and scrape off their seed, cleaning as much as possible the chilies insides.
- Slice thinly the green onions.
- Slice thinly the red hot chili pepper.
- Chop the garlic cloves.
- Chop the parsley leaves.
- Add together to a bowl the chopped salmon, green onions, parsley, red hot chili, garlic, a whole egg, the juice of a half lime and salt to taste.
- Mix them together gently.
- Using a teaspoon fill carefully the hollow sweet banana chilies.
- Place the salmon-filled chilies in an oven-proof dish and roast them in the oven preheated to 180 C for about 10-15 minutes.
- The remaining salmon filing mixture after stuffing all chilies will be fried in a pan for a few minutes on each side to a yummy omelet.
- Serve the stuffed chilies garnished with some omelet pieces, some chopped green onions, and lime wedges.