6 cups of water
4 cups of washed and drained rice
2 cups of coconut milk
1/2 cup of olive oil
1/4 cup of salt
2 kg of lean pork, cut into thin strips
1 kg of sliced onions
6 cloves of garlic
To taste: salt
Sauce
1 cup of olive oil
1 1/2 kg of dried shrimp without shells
2 large onions, chopped
6 cups of water
4 cups of washed and drained rice
2 cups of coconut milk
1/2 cup of olive oil
1/4 cup of salt
2 kg of lean pork, cut into thin strips
1 kg of sliced onions
6 cloves of garlic
To taste: salt
Sauce
1 cup of olive oil
1 1/2 kg of dried shrimp without shells
2 large onions, chopped
1
In the evening, cut the pork into thin strips and place it in a bowl
Cover with water and let it soak overnight
2
Drain the meat, place it in a pot, cover it with water, and bring to a boil
Reduce heat and simmer until the meat is tender
Strain and reserve
3
Mince the garlic and sauté half of it with the olive oil over medium heat until golden brown
Add the rice and stir-fry for a few minutes, stirring occasionally
Then add the coconut milk, water, salt, and stir
Bring to a boil, reduce heat, and simmer until the rice is tender
4
In a skillet, heat some olive oil over medium-high heat and sauté the sliced onions and remaining garlic until they are golden brown
Remove the onion and reserve
Gradually fry the pork strips until they are golden brown, then add the reserved onion and stir. Reserve
Sauce
In a skillet, sauté the chopped onion in olive oil
Add the dried shrimp, stir, and cook over low heat with the skillet covered until the shrimp is tender
Serve
To serve, place the rice on a platter, top with the pork strips, and serve with the shrimp sauce on the side.
