Bicol Express

This recipe is famous not only because it taste really really good. But this is most likely served as "pulutan" by most of our brave drinking men and women. I love this along with my favorite wine on the glass.


Ingredients:

• 1/2 kilo Pork Liempo (sliced thinly)
• 3 cups Long Chili Peppers
• 1 cup Baguio Beans
• 1 cup Carrots (julienne)
• 1 small head Garlic (minced)
• 1 small Onion (diced)
• 1 tbsp Ginger (sliced)
• 1 cup coconut milk
• 1 cup coconut cream
• 1/2 cup Bagoong Alamang
• Salt and Pepper

Cooking Procedure:

1. Soak chili peppers in salted water for 30 minutes
2. Rinse and drain chili peppers
3. In a pan, brown pork for a few minutes and set aside.
4. Saute ginger. Then add garlic and onion. Mix bagoong.
5. Add in the pork and saute for a minute.
6. Pour coconut milk and bring to boil. Lower fire and let simmer for 10 minutes.
7. Add beans, carrot and chili peppers. Let simmer until dish is a bit dry.
8. Pour coconut cream and cook until sauce thickens.

Tips:

• You may add 3-5 pieces of Birds Eye chili to add more heat and kick to the dish.

Watch video here: