BICOL EXPRESS

From the city of Camarines to Sorsogon, the Bicol Region. This dish become their landmark, a stew of hot chilli, pork, coconut milk, fish sauce and vegetables.






INGREDIENTS:

• 
  
• 10-15 Pieces winged beans
• 500 Grams pork belly, cut lengthwise
• 5-10 Pieces green long chilli (siling pampaksiw)
• 2-3 Pieces bird's eye chilli (siling labuyo)
• 1/2 Cup shrimp paste
• 3 Cloves of garlic
• 1 Medium size onion
• 1 Can coconut milk
• Cooking oil

COOKING DIRECTIONS:

1. In a pan, heat oil, saute garlic and onion.
2. Add the sliced pork belly and stir fry until pork turns brown.
3. Add shrimp paste, mix for another minutes.
4. Pour the coconut milk, cover and simmer until porks are done.
5. Add the bird’s eye chilli, green long chilli and winged beans.
6. Cover and simmer in medium heat for 10 minutes or until the coconut milk had reduced to a thick oily gravy.

COOKING TIPS:

• For mild spice, don’t add bird’s eye chilli or soak green long chilli in water.
• Lima beans (patani), Baguio beans and Cassava leaves are other vegetables that can be added.

BINAGOONGANG BABOY

Combination of well known Bicol Express and pork in shrimp paste. Pork are cooked in coconut milk, shrimp paste and normally loads of chilli.

INGREDIENTS :

• 1/2  Lbs pork belly
• 1/2 Cup green long chilli
• 2 Pieces of finger chilli (siling labuyo)
• 1 1/2 Cup coconut milk
• 4 Cloves of garlic
• 1 Small onion

DIRECTIONS :

• Saute garlic and onion.
• Add pork and saute until the pork edges turns light brown.
• Stir-in shrimp paste and saute for 1-2 minutes.
• Add chilli and coconut milk, stir and let it boil.
• Cover and cook in medium heat, until the pork render fats and tender.

COOKING TIPS:

• Stir occasionally when rendering fats, if not using a non-stick pan.
• For more spicy taste, used 1/3 cup of sliced finger chilli (siling labuyo).
• Drain the fats before serving.