Bicol Express
Ingredients
- 1 kilo pork belly
- 1 cup thick coconut milk
- 1 cup thin coconut milk
- 3 tablespoons shrimp paste
- 1 medium onion chopped
- 5 cloves of garlic chopped
- 1 thumbsize ginger chopped
- 1 teaspoon black pepper
- salt to taste
- 2 pieces red chilies
- 6 pieces green chilies
Instructions
- Wash and prepare the pork belly. Slice them into smaller pieces.
- Place the sliced pork belly onto a heated pan and let them sear for a few minutes until light brown. Toss them continuously to prevent from burning.
- Once browned and some oil starts to render, add the chopped ginger, onions and garlic and saute for a few minutes together with the pork.
- Push the pork on the sides of the pan to create a hole at the center. Add the shrimp paste and saute with the pork. Toss until all pieces are coated with the shrimp paste.
- After a few minutes, pour the thin coconut milk and stir a bit. Cover the pot and let this simmer for 25 minutes at medium low heat until the pork is tender. You may add extra water if needed.
- Once the pork is tender and more oil starts to render. Season with salt and black pepper to taste. Add the chopped green chilies and then pour the thick coconut milk. At this point, lower the heat to prevent the coconut milk from curdling. Let this cook for 8-10 more minutes until the sauce thickens.
- When the sauce has greatly reduced, add the chopped red chilies ( optional ). The more red chilies, the spicier! After a few minutes, turn the heat off.
- Transfer the creamy Bicol express to a serving plate. Make sure to get yourself a big bowl of hot rice to enjoy this! Yum!
Video
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