Bicol Express
A spicy pork stew cooked in coconut milk and shrimp paste.
Contains common allergens
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Instructions
- 1
Sauté Aromatics: Heat oil in a wide pan over medium heat. Sauté the chopped onion and minced garlic until the onion is translucent and fragrant.
- 2
Brown the Pork: Add the pork belly cubes to the pan. Cook for about 5-7 minutes, stirring occasionally, until the pork is lightly browned and its fat begins to render.
- 3
Add Shrimp Paste: Stir in the sautéed shrimp paste, mixing it thoroughly with the pork for about 2 minutes to cook off the raw fermented smell and infuse the meat with its umami flavor.
- 4
Simmer in Coconut Milk: Pour in the coconut milk. Bring the mixture to a gentle boil, then lower the heat. Cover and simmer for 25-30 minutes, or until the pork is extremely tender.
- 5
Spicy Finish: Uncover the pan and add all the sliced green chilies and chopped Thai chilies. Let it simmer uncovered for another 5-10 minutes. The dish is done when the coconut milk reduces, thickens into a creamy sauce, and the spicy oil starts to separate. Serve hot with rice.
Plan it in Listahan
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