(in Cebuano it means Hot and Spicy or Ma-anghang in Tagalog)
1 kilo Pork kasim and about 250 grams fat, cut in small bite sizes
1 large Onion, sliced thinly
4 cloves minced garlic
100 grams ginger, julienned
1 bunch Chili leaves or Sweet Basil
1 bunch Fresh lemon grass, washed and cleaned, roots removed
3 pcs green jalapeno chilis or 2 pcs siling labuyo
Salt and pepper to taste
1 tbsp Soy Sauce
2 tbsp cooking Oil
3 liters of water
Wash the pork with running water, pat to dry, cut into small bite pieces.
In a large soup cauldron or metal pot, put the 3 liters of water, pork, half of the large sliced onions, cover and bring to boil. Remove scum, let it boil for at least 30 minutes in medium heat until pork is very tender and flavor and broth is very flavorful.
Add the lemon grass ( tie the lemon grass and pound its bulb so that the aroma and flavor would easily come out), let it boil for another 10 minutes. Remove the broth, pork meat and fat from the cauldron, set aside.
Bring back to heat the cauldron, and add the oil to heat. Saute the ginger, once aroma starts to come out, add garlic and remaining onion, saute until onion is translucent. Add the pork meat and fat, saute for a couple of minutes, then add the broth. Bring to boil, add the chilis. Let it boil for another 10 minutes, add soy sauce and pepper and a little salt to taste. Then add chili leaves or sweet basil.
Serve piping hot.
This is very savory dish… similar to "tinolang manok" however this is very hot and spicy. This dish is popular in the Southern Cebu towns, almost every carinderia and family have their own version of this dish.