Bicol Express

Instructions

1. 1

   Prepare all ingredients before cooking: cube the pork belly, slice both varieties of chilies, and mince the garlic, onion, and ginger. Set aside each component separately.

2. 2

   Heat the cooking oil in a large wok or heavy-bottomed pan over medium-high heat. Add the pork belly cubes in a single layer and sear for 4 to 5 minutes, turning occasionally, until lightly browned on the outside. Do not fully cook through at this stage.

3. 3

   Push the pork to one side of the pan and add the garlic, onion, and ginger to the empty space. Sauté for 2 minutes until the onion is translucent and the garlic is fragrant, then stir everything together.

4. 4

   Add the bagoong alamang to the pan and stir it into the pork and aromatics. Cook for 2 minutes, stirring constantly, allowing the shrimp paste to bloom and coat the pork evenly.

5. 5

   Pour in the coconut milk and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to medium and simmer uncovered for 20 minutes, stirring occasionally, until the coconut milk reduces by about half and the pork is tender.

6. 6

   Add the sliced long green chilies and all of the bird's eye chilies to the pan. Stir to incorporate them into the stew.

7. 7

   Pour in the coconut cream and stir well. Continue to simmer over medium heat for 10 to 12 minutes, stirring frequently to prevent the coconut cream from scorching, until the sauce thickens to a rich, glossy consistency that coats the pork.