Bringhe is a chicken, rice and coconut milk casserole. There are many versions available. Some use Spanish chorizo; others do not.
In my version of this classic Filipino recipe, I used bawang na mura (spring garlic or garlic leaves), pork meat and kakang gata (thick coconut cream or the first extract, as opposed to thin coconut milk). I used the grated meat of two coconuts to get two cups of kakang gata.
To make the first extract, place the grated coconut in a bowl. Add 1/4 c. of warm water. Place the coconut meat on a clean katsa (cheesecloth), roll and squeeze until the milk is extracted.
350 g. of pork rump, cut into 2″ cubes
1 onion, chopped
3 tomatoes, chopped
1 carrot, julienned
a bunch of sibuyas na mura or onion leaves, cut into 2″ lengths
a bunch of bawang na mura or garlic leaves, cut into 2″ lengths
2 c. of kakang gata (first extract from the grated coconut meat)
4-5 c. of cooked rice
3 tbsp. of cooking oil
salt and pepper
Cooking procedure :
Heat a heavy skillet or wok. Pour in the cooking oil. When smoking, add the pork cubes and cook over high heat until the edges start to brown. Add the chopped onion and tomatoes. Cook until the vegetables start to liquefy. Add about a cup and a half of water and bring to a boil. Season with salt and pepper. Lower the heat, cover and simmer for 30-40 minutes or until the meat is almost done. Turn up the heat to medium and add the rest of the vegetables. Pour in the coconut cream and cook for about 2 minutes. Using a slotted spoon, scoop out the meat and vegetables, transfer to a plate and set aside. Add the rice to the coconut cream and stir well. Add more salt and pepper, the amount depending on your preference. Cook, stirring, until the rice is heated through and the coconut cream has been completely absorbed.