Ginisang Gulay sa Aligue

Ingredients

• 250 g fatty minced pork
• 1/4 cup hibe (dried shrimp), rinsed and roughly chopped
• 1 medium red onion, sliced
• 5 cloves garlic, minced
• 1/3 cup aligue (crab roe paste)
• 1 cup carrots, sliced into half-moons
• 2 cups cauliflower florets
• 2 cups string beans, cut into 2-inch pieces
• 1/2 cup water or stock
• salt, to taste
• freshly ground black pepper, to taste
• 2 tbsp cooking oil, if needed

Instructions

1. 1

   Heat a pan over medium heat and cook the fatty minced pork until lightly browned and the fat has rendered.

2. 2

   Add onions and sauté until softened. Stir in garlic and hibe, cooking until fragrant and lightly toasted.

3. 3

   Add aligue and stir well until melted into the pork mixture and glossy.

4. 4

   Add carrots and sauté briefly before adding cauliflower and string beans. Toss well to coat everything evenly.

5. 5

   Add a splash of water or stock, cover, and simmer for 3 to 5 minutes until vegetables are crisp-tender.

6. 6

   Season with salt and pepper to taste. Add more aligue if preferred.

7. 7

   Serve immediately with steamed rice.