Dinailan

Ingredients for Dinailan

• 750 g pork belly or shoulder, cubed
• 1 cup Dinailan shrimp-paste block, crumbled, or raw pink bagoong, thoroughly rinsed
• 1 whole garlic bulb, minced
• 1 large onion, sliced
• 6 bird's eye chillies (siling labuyo), chopped
• 3 tbsp cane vinegar
• 400 ml coconut milk
• 1/2 cup water
• 2 tbsp vegetable oil
• 2 tsp sugar
• Salt, to taste
• Freshly ground black pepper, to taste

How to cook Dinailan

1. 1.Heat oil in a deep pan over medium heat; sauté garlic, onion, and siling labuyo for 2 minutes until fragrant.
2. 2.Add pork and brown lightly on all sides, about 7 minutes.
3. 3.Add vinegar, bring to a high boil uncovered without stirring, and cook for 2 minutes.
4. 4.Reduce to medium heat, stir in Dinailan until dissolved, then add coconut milk and water.
5. 5.Cover and simmer for 45 minutes, until the pork is tender.
6. 6.Uncover, reduce the sauce slightly, then stir in sugar and season with salt and pepper.