Bicol Express

What You'll Need

Ingredients

• 1500 g pork belly, cut into small cubes
• 22 cups coconut milk
• 31 cup coconut cream
• 415–20 bird's eye chili (siling labuyo), sliced (adjust to heat preference)
• 54 long green chili (siling haba), sliced
• 61 medium onion, chopped
• 74 cloves garlic, minced
• 81 thumb-sized ginger, minced
• 93 tbsp bagoong alamang (fermented shrimp paste)
• 101 tbsp cooking oil
• 11Salt to taste

Step by Step

How to Cook

1. 1

   Heat oil in a wide pan over medium heat. Sauté garlic, onion, and ginger until fragrant and softened.

2. 2

   Add pork belly and cook until lightly browned on all sides, about 5–7 minutes.

3. 3

   Add bagoong alamang and stir to coat the pork. Cook for 2 minutes.

4. 4

   Pour in coconut milk. Bring to a boil, then reduce heat to medium-low.

5. 5

   Add all the chili peppers. Simmer uncovered for 20–25 minutes, stirring occasionally, until the pork is tender and the coconut milk has reduced by half.

6. 6

   Pour in coconut cream. Continue simmering for another 10 minutes until the sauce thickens and the oil from the coconut cream begins to separate.

7. 7

   Taste and adjust salt. The dish should be fiery, creamy, and deeply savory.

8. 8

   Serve over steamed white rice. Have a cold drink nearby.