How hot do you like your Bicol Express? We love ours with a little extra heat, so we added more chilis into the mix! In Bicol, this local specialty is usually made with more chilies than pork, so this is for all the spicy food lovers out there!
CREAMY BICOL EXPRESS
Ingredients:
750 grams pork belly cut to strips
2 tbps fish sauce
3 tbsp bagoong
2 tbsp coriander roots/stems, minced
1 stalk lemongrass
¼ cup bird’s eye chillies, minced
2 tbsps ginger, julienned
5 cloves garlic, slivered
¼ cup onions, julienned
3 tbsps coconut vinegar
1 cup kara coconut milk
⅓ cup Nestlé All-Purpose Cream
¼ cup long green chillies, thinly sliced
½ cup calamansi
Procedure:
1. Marinate pork with fish sauce then sauté until browned.
2. Make a paste with lemongrass, coriander stems, bagoong, and bird’s eye chillies.
3. Saute paste with the pork and cook until fragrant
4. Add in ginger, garlic, and onions and continue to saute on low until softened.
5. Add in coconut milk and slowly reduce with low heat.
6. Finish off with Nestlé All-Purpose Cream and long green chilies.
7. Add calamansi juice to cut the richness. Makes 2-3 servings.
