It's been a while since we had Bicol Express. This is actually one of the husband's favorite dish. Since I want the pork to be verrrry tender, I had it boiled until it became tender. It took about 45 minutes to an hour to make the meat soft. Of course, I seasoned the water with salt and pepper together with slices of onions and crushed garlic to make it savory!
Beware, this is really spicy! Even the husband, who's very fond of spicy food and eats dried chilies straight up, said that it was really hot. :P
- 5-8 pcs elongated green chilies, julienned (you can use a slightly milder substitute, try the serrano or jabanero)
- 4-5 pcs red chilies, sliced
- 200 g shrimp paste (The Thai version is not a substitute as it is very pungent and totally overpowering. Filipino shrimp) (We don't like bagoong so we didn't use this)
- 4 garlic cloves, minced
- 1 small ginger, chopped
- 1 whole onion, chopped
- 1/2 kg pork, cut into tiny pieces
- 1/2 kg plum tomato, chopped (opted this out)
- 4 tablespoons vegetable oil
- 1 cup thick coconut milk (the light version can be pretty bland)
- In a pot, put several slices of onion and crush garlic. Season with salt and pepper, add pork slices. Once the meat becomes tender, drain the stock.
- In a pan or a wok, sauté garlic, onion and ginger in oil.
- When onion is slightly cooked, add pork.
- Fry the mixture for 2 minutes until pork turned a little brown, and then add 1/2 cup of water.
- Season with salt and pepper. Boil then add chilies.
- Pour in the coconut milk, keep stirring. Simmer until mixture becomes thick.
- Serve hot with rice.