Bicol Express (Pork And Chili Peppers Stewed In Coconut Milk And Shrimp Paste) Recipe



INGREDIENTS:
  • 14 ounce coconut milk (or 1 cup freshly squeezed coconut milk ftom grated mature coconut flesh)
  • 1 knob ginger, roughly chopped and smashed
  • 1/2 pound pork belly, cut into strips
  • 6 cloves garlic, minced
  • 1/2 medium onion, chopped
  • 3 tablespoons uncooked shrimp paste
  • 15 pieces siling haba (finger hot peppers), stemmed and cut diagonally
  • 4 pieces siling labuyo (Thai chili peppers), finely chopped
  • 1/4 kakang gata (cream of coconut)

Bicol Express (Pork And Chili Peppers Stewed In Coconut Milk And Shrimp Paste) Recipe


INSTRUCTIONS:
  1. Combine coconut milk and ginger in a deep skillet over medium high heat. Bring to a boil.
  2. Add pork, garlic and onion. Simmer for 15 minutes. 
  3. Add shrimp paste and hot peppers. Continue cooking for another 25 minutes or until the pork is tender.
  4. Add cream of coconut and simmer for 5 minutes.
  5. Serve warm with rice.

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