Bicol Express Recipe
This spicy and creamy Bicol express recipe is made with pork belly, shrimp paste, coconut milk, coconut cream, and of course, lots of chilies! Perfect with steamed rice, this spicy dish is good any time of the day.
Equipment
- Chopping board and knife
- Cooking pan and wooden spoon
- Measuring spoons and cup
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 3 tablespoons shrimp paste
- 1 kilogram pork belly, cut into small cubes
- 1 can (13.5oz) coconut milk
- 1 cup water
- 4-5 pieces Thai chilies, sliced or siling labuyo
- 8-10 pieces long chilies (siling haba), sliced
- 1 cup coconut cream
- salt and pepper to taste
Instructions
- In a large pan, heat oil over medium heat.
- Sauté the ginger, garlic and onion until aromatic.
- Add the shrimp paste and sauté for a few seconds.
- Combine the meat and cook while stirring occasionally until the pork is lightly browned. Season with ground black pepper.
- Add the coconut milk, water, and chilies and bring to a boil.
- Simmer on low heat and cook around for 30-35 minutes until sauce is reduced.
- Pour the coconut cream and simmer until the pork is tender and the sauce is thickened and renders fat.
- Taste and season with salt.
- Transfer to a serving plate and serve with steaming rice.
- Share and enjoy!
