Bicol Express Pork Belly in Chili Coconut Sauce

What you need

• 1 kg (2 lb) pork belly, skin on or off, cut into 2.5 cm (1 in) cubes
• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 5 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 tbsp shrimp paste, bagoong alamang, sauteed type
• 400 ml (14 oz) coconut milk, 1 can
• 250 ml (1 cup) water
• 10 bird's eye chilies, siling labuyo, finely chopped
• 6 long green chilies, siling haba, sliced on the diagonal
• 250 ml (1 cup) coconut cream
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Heat the oil in a wide, heavy pot over medium heat.

2. 2

   Add the onion, garlic and ginger and cook, stirring, until soft, 3-4 min.

3. 3

   Add the pork and cook, turning the pieces, until lightly browned on most sides, 8-10 min.

4. 4

   Stir in the shrimp paste and cook for 1-2 min so it turns fragrant.

5. 5

   Pour in the coconut milk and water and add the bird's eye chilies.

6. 6

   Bring to a boil, then lower the heat, cover partly and simmer until the pork is tender when pierced and the liquid has reduced, 40-45 min. Stir now and then and add a splash of water if it dries out.

7. 7

   Add the long green chilies and cook for 2 min.

8. 8

   Pour in the coconut cream and simmer, stirring often, until the sauce thickens and oil starts to pool at the edges, 8-10 min.

9. 9

   Taste and season with salt and pepper. The shrimp paste is salty, so add salt last.

10. 10

    Serve hot with steamed rice.

Imported from kawalingpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.