Bicol Express I

This is the signature dish of the Bicol Province in the Southeastern part of Luzon. A cuisine known for its generous use of hot chili peppers and coconut milk. Reducing the amount of chili peppers will lower the heat, if you’re not into spicy food.

Ingredients :

  • 2 lbs. pork belly or pork butt, cut into cubes
  • 1/2 tsp. salt
  • 2 tbsp. oil
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 tomato, sliced
  • 4 to 6 green chili pepper, seeded and thinly sliced
  • 1 tbsp. shrimp paste
  • 1 can (400 ml) coconut milk
  • steamed rice, to serve
(Cooking Measurement Chart)

Cooking Procedures :

  1. Heat a large skillet over medium-high heat. Stir-fry pork for 6 minutes, or until lightly brown. Season with salt. Remove from the pan and set aside.
  2. In the same skillet, heat oil over medium heat. Sauté onion and garlic, until onion is translucent. Add tomato; stir-fry until wilted.
  3. Return pork and accumulated juices to pan. Add the chili peppers and shrimp paste; cook for 5 minutes. Add the coconut milk; bring to boil. Lower the heat and simmer for 15 minutes, or until it is slightly thickened. Serve hot with steamed rice.
  4. Serves 4 to 6.

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