In Camiguin, they have a dish called Sorol which was a chicken stewed in coconut milk. I love the creamy, spicy broth and it inspired me to create this dish. Kalabo or Mexican Oregano may be difficult to find but oregano or basil would be greta substitutes. As for the protein, chicken or white fish would work just as well.

Ingredients (serves 4)

4 pcs porkloin, around 150 g each
4 slices bacon
1 cup of flour
1 tsp dried sage
2 tbsps onions, minced
2 cloves garlic, minced
2 tbsps tomato paste
1 siling labuyo, chopped
leaves of fresh kalabo (mexican oregano)
1 cup coconut milk
1/2 cup water
4 tbsps cooking oil
salt and pepper to taste


1. Pound the porkloin into thin pieces.
2. Cut the bacon strips in half and attach to slices onto each porkloin piece.
3. Dredge the pork in flour seasoned with salt and pepper.
4. In a pan with hot oil, sear the porkloins for 2 minutes on each side, bacon side first, until fully cooked. Set aside.
5. In the same pan, saute the onions and garlic until fragrant. Add in the tomatopaste and saute for 1 minute. Add in kalabo and labuyo and simmer for 5 minutes.
6. Pour in the coconut milk and simmer for 1 minute.
7. Serve the dish with the sauce at the bottom and the pork on top.