Bicol Express (Spicy Pork Coconut Stew)

Ingredients

• 2 pounds pork belly, sliced into 1/2-inch pieces
• 3 cups coconut milk
• 1 cup coconut cream
• 3 tablespoons shrimp paste (bagoong alamang)
• 1 onion, sliced
• 6 cloves garlic, minced
• 1 inch ginger, sliced into thin strips
• 8 long green chiles (siling haba), sliced into rings
• 4 Thai chiles (siling labuyo), sliced, or to taste
• 2 tablespoons cooking oil
• 1 teaspoon sugar
• 0 salt and pepper, to taste

Method

1. 1

   Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant and softened, about 3 minutes.

   3:00 · Sauté aromatics
2. 2

   Add the pork belly pieces and cook, stirring occasionally, until lightly browned on the outside, about 8 minutes.

   8:00 · Brown pork
3. 3

   Stir in the shrimp paste and cook for 2 minutes to release its aroma.

   2:00 · Cook shrimp paste
4. 4

   Pour in the coconut milk and stir to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the pork is tender, about 40 minutes, stirring occasionally.

   40:00 · Simmer pork in coconut milk
5. 5

   Stir in the coconut cream, sugar, and most of the green and Thai chiles, reserving a few slices for garnish. Simmer uncovered until the sauce thickens and turns glossy, about 15 minutes.

   15:00 · Simmer with coconut cream and chiles
6. 6

   Season with salt and pepper to taste. Simmer 5 more minutes until the oil starts to separate slightly at the surface.

   5:00 · Final simmer
7. 7

   Transfer to a serving dish, garnish with the reserved chile slices, and serve hot with steamed rice.