Filipino Bicol Express

Name: Filipino Bicol Express
Ingredients: 2 Tablespoons Canola Oil; 1 pound Pork Belly, Cut Into 2 Inch Cubes; 1 whole Onion, Sliced; 4 cloves Garlic, Minced; 2 Tablespoons Fresh Ginger, Minced; 14 whole Thai Chilies (or Serrano); 4 Tablespoons Roasted Shrimp Paste (this Stuff Stinks But Brings Such Umami); 2 cans (about 13 1/2 Oz. Size) Coconut Milk; 1 teaspoon Salt To Taste; 1 teaspoon Cracked Black Pepper, To Taste; 4 cups Cooked Jasmine Rice, Optional

11 ingredients

13 steps

Ingredients

2 Tablespoons Canola Oil
1 pound Pork Belly, Cut Into 2 Inch Cubes
1 whole Onion, Sliced
4 cloves Garlic, Minced
2 Tablespoons Fresh Ginger, Minced
14 whole Thai Chilies (or Serrano)
4 Tablespoons Roasted Shrimp Paste (this Stuff Stinks But Brings Such Umami)
2 cans (about 13 1/2 Oz. Size) Coconut Milk
1 teaspoon Salt To Taste
1 teaspoon Cracked Black Pepper, To Taste
4 cups Cooked Jasmine Rice, Optional

Directions

1

Start by heating a medium-sized pot (you will cook everything in this pot) on medium heat, then add the oil.
2

Once oil comes to temperature, add cubed pork belly.
3

Cook pork belly, turning as it cooks, until all sides are browned.
4

Once pork is browned, add onions, garlic, and ginger.
5

Give a good stir, and continue to cook for about 3 minutes or so.
6

Add the shrimp paste.
7

Turn on your vent on high as this stuff has some funk (good funk), and continue to stir.
8

Toss in chilies, stir again, then add coconut milk.
9

Bring to a simmer and cook for about 1 hour, on low, stirring along the way.
10

Before serving, taste and season with salt or pepper.
11

Now you are ready to dig in.
12

I like to serve with a small bowl of rice to the side, along with a soup bowl of the Bicol Express.
13

This dish is rich, creamy, spicy, funky, and overall totally comforting and right up my alley.