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Ingredients

Servings: 6-8 persons

* 1 kilo pork liempo (pork belly), sliced into strips about 1 inch thick
* 6 cloves garlic, chopped
* 2 pcs onions, chopped
* 1/4 cup minced ginger
* 6 cups coconut cream
* 1 cup green finger chilis (seeds removed), cut horizontally into strips
* 1/3 cup red chilis
* 2 Tbsps. turmeric
* 1/2 cup bagoong alamang (shrimp paste)
* Cooking oil

How to prepare Bicol Express

1. In a pan, heat a small amount of cooking oil. Saute garlic until fragrant and add onions. Cook until onions are tender.
2. Add shrimp paste and continue cooking for about 5 minutes.
3. Turning the stove to high heat, add meat and cook for another 10 minutes or until the meat releases its natural oil.
4. Put in the ginger and cook for few seconds.
5. Add in the coconut cream and chilis.
6. Cook for another 15-20 minutes or until the sauce has been reduced and thickened.

Serve with steamed rice.

* Amount of chilis may be adjusted depending on your tolerance for spicy dishes. However, chilis are said to help in clearing the nasal passages.

* Shrimp paste may be omitted since it can cause allergic reactions in some people. For saltiness, you may add fish sauce while cooking the meat (before adding coconut cream) or you may use salt as an alternative.

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This entry was posted on Saturday, February 28th, 2009 at 2:17 am and is filed under Cooking and Baking, My New Skills and Hobbies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.