BICOL EXPRESS (Fiery Pork Stew with Coconut) RECIPE

THE WORLD'S FAMOUS BICOL EXPRESS SECRET RECIPE UNFOLDED!!!


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. One teaspoonful of this spicy recipe will send you running for a glass of water like an “express train.”

Reducing the amount of chili peppers will lower the “heat” if you’re not into spicy food, but if you like your food hot then this is the perfect dish for you. Filipino farmers love this dish because it gives them an energy boost before they spend the day under the scorching Philippine sun.

Serves 4 to 6
Preparation time: 10 minutes
Cooking time: 30 minutes

INGERDIENTS
2 tablespoons oil
3 cloves garlic, crushed with the side of knife and minced
1 onion, sliced
1 tomato, sliced
2 lbs (1 kg) pork butt or belly (also called “side pork”), cut into bite-size pieces
1/2 teaspoon salt
One 13 1/2-oz (400-ml) can coconut milk
4 to 6 finger-length green chili peppers, deseeded and thinly sliced
1 tablespoon bottled sautéed shrimp paste (page 16)

COOKING INSTRUCTIONS
Heat a skillet over high heat and add the oil.

Add the garlic and sauté until lightly browned.

Add the onion and tomato, and sauté until the onion is translucent.

Add the remaining 1 tablespoon of oil, the pork and salt, and sauté over medium heat for 10 minutes, or until lightly browned.

Add the coconut milk and bring to a boil.

Lower the heat to medium and cook for 15 minutes.

Add the chili peppers and cook 5 minutes more.

Remove from the heat and stir in the sautéed shrimp paste.

Serve hot with steamed rice.