Bikol Express

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A post shared by Rachel 🔆 Sago Show (@sagoshow)

One of my favorites! What’s not to like with pork belly, coconut milk, and chili peppers?

Ingredients

• 6 cloves of garlic, minced

• 2 inch piece of ginger, grated

• 2 small shallots, chopped

• 1.5 lb pork belly, cut into strips

• 1-13.5 oz can coconut milk

• 1 cup of coconut cream

• 4 thai chilis, thinly sliced (can adjust to your heat preference)

• 1 heaping spoonful of bagoong alamang

• pineapple chunks, for serving

• Steamed rice

• Cooking oil

Instructions

1. In a pan over medium-low heat, saute garlic until fragrant (~1-2 minutes, err towards lower heat). Add the ginger and saute for 1 minute. Then, add the chopped shallots and saute until just translucent.

2. Turn the heat up to medium. Add the cubed pork belly and saute until brown on the outside.

3. Add the coconut milk. Cover the pan and cook for about 30 minutes, checking every so often to make sure the sauce does not burn.

4. Remove the cover and saute for 15 minutes, or until the coconut milk starts to thicken and separate from the oil.

5. Add the chilis and bagoong to the meat and mix together.

6. Add the coconut cream, stir, then remove from heat.

7. Serve with steamed white rice, pineapple chunks, and additional sliced chilis.