Bicol Express

Ingredients

• 500g pork belly
• 3 tbsp minced red onion
• 1 1/2 tbsp minced garlic
• 1 tbsp grated ginger
• 1-3 tbsp sliced red chilies (to taste)
• 1/4 cup bagoong (shrimp paste)
• 1 cup coconut milk
• 1 cup water
• 1 cup coconut cream
• Green chilies, for garnish

Directions

• Sear the pork belly in a dry pan until browned and the fat renders.
• In the rendered fat, cook the red onion, garlic and ginger until fragrant, then add the sliced red chilies.
• Stir in the bagoong (shrimp paste) and cook briefly to bloom it.
• Add the coconut milk and water, bring to a gentle simmer, and cook low and slow until the pork is tender.
• Pour in the coconut cream and continue simmering until the sauce reduces and the fat separates into a rich, glossy gravy (thickness to your preference).
• Finish with green chilies and serve over plenty of hot rice.

NOTE: the spicy coconut gravy is ulam on its own; make extra rice. Method reconstructed from the caption and video. From Pepper.ph on Instagram.