Filipino
Bicol express
Pork in coconut milk and chillies
Pork cooked in coconut milk with shrimp paste and plenty of green chillies, from the Bicol region.
- Serves 5
- Prep 15 min
- Cook 50 min
- Total 1 h 5 min
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Ingredients
10 items · serves 5- 1 kg pork belly (liempo), cut into strips
- 800 ml coconut milk (gata)
- 250 ml coconut cream (kakang gata)
- 3 tbsp shrimp paste (bagoong alamang)
- 10 long green chillies (siling haba), sliced
- 5 bird's eye chillies (siling labuyo), chopped (optional, for more heat)
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 1 thumb-sized piece ginger, minced
- 1/2 tsp ground black pepper
Contains: shellfish, coconut. Check product labels: brands differ.
Steps
7 steps- 1Cook the pork in a dry pan over medium heat until lightly browned and some of the fat has rendered.
- 2Add the garlic, onion and ginger and saute until soft.
- 3Stir in the shrimp paste and cook for a minute.
- 4Pour in the coconut milk, bring to a boil, then simmer uncovered, stirring now and then, for thirty to forty minutes until the pork is tender.
- 5Add the long green chillies and bird's eye chillies and cook for a few minutes.
- 6Pour in the coconut cream and simmer until the sauce is thick and starts to turn oily.
- 7Season with pepper, taste for salt, and serve with steamed rice.