My third version of halang-halang, that hot stew with coconut milk sauce. I’m ditching the traditional chicken this time and veering away from vegetarian cooking. This is halang-halang with lechon kawali, the richest and most satisfying, so far. I have to admit though that I am aiming for an even better one — halang-halang with bagnet — but that is something for another day.
This dish was cooked at the same time as its vegan counterpart. I had previously prepared a slab of lechon kawali (no frying, of course!) and I had fried cubes of firm tofu. At that stage, I really just needed to sauté the aromatics and cook the vegetables in the coconut milk. Admittedly, slow cooking the pork in coconut milk would have resulted in a tastier halang-halang. But this is a family with one vegetarian, three omnivores and only one cook. So, the cook must be flexible. I’ve learned how to do that so that I can whip up vegetarian and non-vegetarian versions of the same dish in one go. This halang-halang with lechon kawali is just another one of those times.
The recipe below assumes that you have already cooked your lechon kawali. Click here for the no-fry instructions.
Halang-halang with lechon kawali
- Heat the cooking oil in a pot. Saute the garlic, onion, ginger and chilies with a little salt and pepper until softened and fragrant, about five minutes with occasional stirring.
- Pour in the coconut milk.
- Add the chayote wedges. Bring to the boil, lower the heat, cover the pan and simmer for about 10 minutes.
- Taste the broth, add more salt and pepper, if needed.
- Add the lechon kawali.
- Add the spearmint and simmer for another minute.
- Serve at once.