Bicol Express

Instructions

1. Prepare the pork
   In a large pot or deep pan, heat vegetable oil over medium-high heat. Add pork belly pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove excess oil if necessary, leaving about 2 tablespoons in the pan.
2. Sauté aromatics
   Add minced garlic and diced onion to the pot with the pork. Sauté until the onions are translucent and the garlic is fragrant, about 2-3 minutes.
3. Add shrimp paste and chilies
   Stir in the shrimp paste (bagoong alamang) and cook for 1 minute. Add the sliced Thai bird's eye chilies and long green chilies. Stir to combine with the pork mixture.
4. Simmer with coconut milk
   Pour in the coconut milk and bring the mixture to a gentle simmer. Lower the heat to medium-low, cover, and let it simmer for about 25-30 minutes until the pork is tender and the sauce has slightly reduced.
5. Add coconut cream
   Stir in the coconut cream and continue to simmer for another 5-7 minutes, stirring occasionally to prevent the sauce from curdling.
6. Season and finish
   Add fish sauce and ground black pepper. Taste and adjust seasoning with salt if needed. Continue to simmer for another 3-5 minutes until the sauce reaches your desired consistency.