Filipino Bicol Express

Instructions

1. Prepare the pork
   In a large pan or wok, heat vegetable oil over medium-high heat. Add the pork belly cubes and cook until they begin to brown and render their fat, about 7-10 minutes. Drain excess oil if needed, leaving about 2 tablespoons in the pan.
2. Sauté the aromatics
   Add minced garlic, chopped onion, and julienned ginger to the pan. Sauté until fragrant and the onions become translucent, about 2-3 minutes. Add the sliced bird's eye chilies and continue cooking for another minute.
3. Add the shrimp paste
   Mix in the shrimp paste (bagoong alamang) and stir well to combine with the pork and aromatics. Cook for about 2 minutes to release its flavor and aroma.
4. Simmer with coconut milk
   Pour in the coconut milk and bring to a gentle simmer. Lower the heat and cook uncovered for about 15-20 minutes, allowing the sauce to reduce and thicken slightly. Stir occasionally to prevent the coconut milk from curdling.
5. Add the finishing touches
   Add the coconut cream, long green chilies, fish sauce, and ground black pepper. Stir well and continue to simmer for another 10 minutes until the sauce thickens to your desired consistency and the pork is tender.
6. Adjust seasoning
   Taste the dish and adjust the seasoning according to your preference. You may add more fish sauce for saltiness or more chilies for extra heat. Remove from heat once you're satisfied with the flavor.