Bicol Express

Ingredients

• 1 tablespoon oil
• 1 onion, peeled and sliced thinly
• 4 cloves garlic, peeled and minced
• 2 pounds pork belly, cut into 1-inch cubes
• 2 tablespoons fresh shrimp paste
• 1 can (13.5 ounces) coconut milk
• 1 cup water
• 14 pieces Thai chili peppers, stemmed and minced
• 2 cups finger chilies (siling haba), sliced
• 1 cup coconut cream
• salt and pepper to taste

Steps

1. 1

   In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until softened.

2. 2

   Add pork and cook, stirring occasionally, until lightly browned.

3. 3

   Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.

4. 4

   Add coconut milk, water, and chili peppers. Bring to a simmer and cook for about 35 to 35 minutes or until pork is tender and liquid is reduced and begins to render fat.

5. 5

   Add finger chilies and cook, stirring regularly, for about 1 to 2 minutes.

6. 6

   Add coconut cream and continue to simmer until thickened and begins to render fat.

7. 7

   Season with salt and pepper to taste. Serve hot.