Dinner · 45 min · filipino

Fiery Bicol Express

✓ USDA-verified nutrition data

Ingredients

• 2 lb Pork belly
• 2 cups Coconut milk
• 12 Bird’s eye chilies
• 6 cloves Garlic
• 1 Onion
• 1 tbsp Ginger
• 2 tbsp Bagoong

Steps

1. Sear the pork belly cubes until browned on the edges, 8 minutes — the rendered fat will carry the coconut sauce.
2. Soften the onion, garlic, and ginger in the drippings, 4 minutes.
3. Pour in the coconut milk and add half the sliced chilies; simmer 25 minutes, until the pork is tender and the sauce thickens.
4. Stir in the bagoong; it should taste savory first, fiery second — adjust with more chilies, never more salt.
5. Simmer 10 minutes more, until the sauce reduces and the oil begins to glisten at the edges.
6. Rest 5 minutes. Serve over rice with the remaining fresh chilies on the side and a glass of something cold nearby — this dish does not negotiate.

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