Bicol Express

Method

1. In a wide pan, cook the pork belly over medium heat until it renders some fat and starts to brown. Spoon off excess fat if there is a lot, leaving about 2 tablespoons in the pan.
2. Push the pork to one side and add the oil if needed. Sauté the sliced onion until soft, then add the minced garlic and cook until fragrant.
3. Stir in the bagoong alamang and cook 1–2 minutes to let it caramelise slightly.
4. Pour in the coconut milk and water or stock. Bring to a gentle simmer and cook 20–25 minutes until the pork is tender.
5. Add the chopped bird’s eye chilies and the sliced finger chilies. Simmer 5–10 minutes more so the heat and flavour of the chilies infuse the sauce.
6. Stir in the thick coconut cream and continue to simmer over low heat until the sauce is thick and rich. Avoid a hard boil so the coconut does not separate.
7. Season with salt and pepper to taste and serve Bicol express very hot with plenty of steamed rice.