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Bicol Express is a sautéed pork meat with coconut milk and chili peppers.
Ingredients:
- 4 cups chili pepper, seeded and sliced
- 1 tbsp. salt
- 2 cups thin coconut milk
- 1-1/2 to 2 cups fresh alamang (tiny shrimps)
- 1/2 lb. pork belly, diced
- 3 cloves garlic, minced
- 1 medium-sized onion, minced
- salt to taste
- 1 cup thick coconut cream
Procedure:
1) Soak chilies in water with salt.
2) Let stand for 30 minutes and then rinse thoroughly. Drain.
3) In a skillet, mix thin coconut milk, crab alamang, pork, garlic, onion and salt.
4) Bring to a boil, lower heat and then simmer for 10 minutes.
5) Add chilies and cook until half the liquid has evaporated.
6) Pour in thick coconut cream and continue cooking until oil comes out from the cream.
