The Bicol Express
Saved in 16 recipe boxes and 11 cookbooks
A savory and delicious dish made with succulent pork and coconut cream that will have you expressing how much you adore the taste!
|1.0||kg||pork||cooked and cut into 1/2 inch slices|
|23.0||ml||hot chili peppers||(siling labuyo, chopped)|
|355.0||ml||bagoong alamang||Filipino shrimp paste|
|473.0||ml||hot green peppers||fresh (elongated variety), sliced diagonally into 1/4 inch strips|
|355.0||ml||sweet red bell pepper||red peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips|
Sauté garlic in hot oil.
Add onions and cook until translucent.
Stir in fresh ginger, dilao, and the sliced cooked pork.
Stir continually for 5 minutes.
Add bagoong alamang and chopped hot chilli (siling labuyo).
Stir until the pork is completely covered by the mixture. (about 15 minutes.)
Pour in 6 cups of coconut cream and add the sliced hot green and red peppers.
Continue cooking for about 20 minutes. Add salt if necessary.
Note: chillis and peppers to be added according to spiciness desired.
First published: 1996-01-27 last updated: 2015-03-04