Bicol Express

Bicol Express
  • 1 kl Pork Belly (cut into 1 inch chunk)
  • 1 cup string beans (cut in 1 inch length)
  • 6 pcs siling haba (finger chillies, sliced; more if you desire)
  • 2 pcs bird’s eye chillies (sliced)
  • 3 tbsp fermented shrimp paste (bagoong alamang)
  • 2 cups coconut cream
  • 1 tbsp brown sugar
  • 2 tbsp oil
  • 1 medium onion (sliced)
  • 3 cloves of garlic (minced)
  • 1 tbsp ginger (finely chopped)
  • pepper to taste
  1. In a pan, sauté onion, garlic and ginger on medium low.
  2. Add in the pork and sauté until golden brown. Remove excess fat/oil and add the fermented shrimp paste. Cook for few minutes.
  3. Add in the string beans, sugar, finger chillies, bird’s eye chillies and sauté for 1 minute.
  4. Add coconut cream, stir continuously and simmer for 20 minutes or until coconut cream has reduced to a thick, oily sauce. Add pepper and remove from heat.
  5. Serve with steamed rice.


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