Bicol Express
A delicious pork dish cooked in a creamy and spicy sauce featuring coconut cream and chili
Ingredients
- 1 tbsp canola oil
- 1 onion peeled and sliced thinly
- 4 cloves garlic peeled and minced
- 2 pounds pork belly cut into 1-inch cubes
- 2 tbsp fresh shrimp paste
- 1 can coconut milk 13.5 ounces
- 1 cup water
- 14 pieces Thai chili peppers stemmed and minced
- 2 cups finger chilies a.k.a. siling haba, sliced
- 1 cup coconut cream
- 1 pinch salt season to taste
- 1 pinch pepper season to taste
Instructions
- Heat oil In a wide pot over medium heat.
- Add onions and garlic and cook until they’re softened. Make sure to stir occasionally to prevent the ingredients
- Add pork to the mixture and cook, while stirring occasionally, until lightly browned.
- Add the shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.
- Pour the coconut milk, water, and chili peppers then bring the mixture to a simmer and cook for about 35 to 35 minutes or until the pork is tender and the liquid is reduced and begins to render fat.
- Add the finger chilies and cook, stirring regularly, for about 1 to 2 minutes.
- Pour the coconut cream and continue to simmer until thickened and begins to render fat.
- Season with salt and pepper to taste then transfer to a dish and serve fresh