Bicol Express (Spicy Hot Pork in Coconut Milk)
My wife is crazy about hot and spicy food, and trained me to like it too. I remember my first time to eat chilli in pork sinigang, I was literally crying and sniffling, my nose just won’t quit dripping, but my husband kept encouraging me to go on, he said I’ll get used to it eventually and I did after a few more tries with other spicy food and I was hooked.
This has become one of our favorite hot and spicy dishes, and this recipe packs a lot of heat and is not 'for the faint of heart'. This fiery dish is made with coconut milk and a whole bunch of long green chili peppers.
- 1/4 cup Cooking oil
- 1 1/2 cups Bagoong alamang
- 1 tb Chopped garlic
- 6 cups Coconut milk
- 1/2 cup Chopped onions
- 2 cups Fresh hot green peppers (elongated variety)sliced diagonally into 1/4" strips
- 1/4 cup Chopped fresh ginger
- 2 tbsp Dilao(fresh tumeric)
- 1 kg Cooked pork sliced into 1/2" strips
- 1 1/2 Fresh red peppers (elongated Variety) sliced diagonally Into 1/4? strips
- 2 tbsp bird’s eye chili (siling Labuyo)
Order The Filipino-American Cookbook - This cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. Contains a list of Filipino ingredients used in the recipes, and a guide to navigating Asian grocery stores. There is also a resource section for ordering ingredients online or directly from stores.
1. Saute garlic in hot oil. Add onions and cook until translucent.
2. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes.
3. Add bagoong alamang and chopped hot chilli(siling labuyo). Stir until the pork is completely covered by the mixture (about 15 minutes).
4. Pour in 6 cups of coconut cream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes.
5. Add salt if necessary. Note: chillis and peppers to be added according to spiciness desired.
6. Best served with rice or as an appetizer.