Bicol Express
For this recipe we couldn’t manage to get any bagoong alamang (Filipino shrimp paste) and as our luck would have it, there was no fresh ginger roots at the store. But we can proudly say we did out best, even if its not a real Bicol Express.
Ingredients
- 1 pound pork belly
- 1 pound skinned shrimp
- 1 pound smoked pork belly
- 1 can of unsweetend coconut milk
- 4 cloves of garlic
- 1 white onion
- 1 tablespoon olive oil
- 1 tablespoon ginger powder
- 4 serrano peppers
- Salt & white pepper to taste.
Preparation
This recipe is incredibly easy, and you can do it all in one large pot.
Chop up the onions and the garlic. Then chop the pork in to bite sized pieces and leave it aside.
Heat up the oil and add the onions. After about 3 minutes add the garlic. When the onions turn translucent add the pork.
After the pork turns white on all sides you can add the half a pound of peeled ship to the pot and the chopped serrano peppers with the ginger powder. You can remove the white part of the serranos if you want a milder version of Bicol Express.
Next put the coconut milk and the rest of the shrimp in a blender and mix it together. When its nice and smooth pour it in the pot with the rest of the food.
Wait for everything to boil and turn the heat to low to let it simmer for another 15 minutes.
Serves 4-5 people.