This recipe is an adaptation of a Filipino classic that's close to my Venezuelan heart (little known fact, Filipino cuisine is heavily influenced by the Spaniards and the tropics, similar to Venezuela, but takes it to the next level given it's dash of Asian flavors mixed in as well. While odd, the vinegar (originally this is made with Apple Cider Vinegar, but we found that the Rice Wine vinegar is a more subtle approach) provides a flavorful contrast to the coconut milk truly enhances the flavor. Try this on a weeknight, few ingredients, few steps, a whole lot of flavor.
Prep + Cooking Time: 1 - 1 1/2 hours Ingredients
Instructions
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