Bicol Express

1 lb (450g) pork belly, sliced into thin strips
2 tablespoons cooking oil
1 medium onion, chopped
4 cloves garlic, minced
2 thumb-sized ginger, julienned
3-4 long green chilies (siling pang-sigang), sliced diagonally (adjust based on spice preference)
3-4 red chilies (siling labuyo), chopped (optional, for extra heat)
1 can (400 ml) coconut milk
1/2 cup shrimp paste (bagoong alamang)
1/2 cup water
1 tablespoon fish sauce
1/4 teaspoon ground black pepper
Salt to taste

Prepare the Ingredients: Slice the pork belly into thin strips, chop the onion and garlic, and julienne the ginger. Slice the green chilies diagonally. Set them aside.
Cook the Pork: In a large skillet or wok, heat the cooking oil over medium heat. Add the pork belly and sauté until it turns golden brown and slightly crispy, about 5-7 minutes. Remove excess oil if necessary, leaving just a little to sauté the aromatics.
Sauté Aromatics: Add the onion, garlic, and ginger to the pan with the pork. Sauté until the onion softens and the garlic and ginger become fragrant, about 3-4 minutes.
Add the Shrimp Paste: Stir in the shrimp paste (bagoong alamang) and cook for another 2 minutes. The paste will add a savory and salty flavor to the dish.
Add Coconut Milk and Simmer: Pour in the coconut milk, water, and fish sauce. Stir everything together and bring it to a simmer. Let it cook for 10-12 minutes until the pork becomes tender and the sauce thickens slightly.
Season the Dish: Add the sliced green and red chilies. Season with black pepper and salt to taste. Let it simmer for another 5-7 minutes until the sauce is thickened and the flavors are well-combined.
Serve: Once the sauce has thickened to your desired consistency, remove from heat. Serve your Bicol Express hot with steamed rice and enjoy!

This dish is spicy, creamy, and full of rich flavors! Adjust the heat by adding more or less chilies depending on your preference.

Brazo de Mercedez