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Mixed vegetables in thick coconut sauce


Contributed by Connie S. Veneracion.


1/4 kilo pork belly
1 small head garlic, crushed
1 onion, diced
1 tomato, diced
1 tablespoon cooking oil
salt, pepper
1 cup squash, cut into 2" x 2" chunks
1 cup carrots, cut into 2"x2" chunks
1 cup potatoes, cut into 2"x2" chunks
2 small eggplants, sliced diagonally (1/2" thick)
1 cup string beans
1 cup thick coconut cream, fresh or canned


  1. Saute garlic in oil. Add onions and tomatoes. After a few minutes, add pork pieces. Stir-fry until pork browns a bit. Add 1 cup water. Bring to a boil. Simmer until pork is tender.
  2. Add vegetables, in this order: carrots, potatoes, string beans, eggplants and squash. When vegetables are almost cooked, add coconut cream. Simmer uncovered (covering will make the cream curdle) until vegetables are done.
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