Bicol Express

Ingredients

• 400 g Pork Belly
• 1 tbsp Coconut Oil
• 6 pcs Garlic
• 1 pcs Onion
• 20 g Ginger
• 1 pcs Tomato
• 1 tbsp Shrimp Paste
• 400 ml Coconut Milk
• 120 ml Coconut Cream
• 2 tbsp Soy Sauce
• 1 tbsp Cane Vinegar
• 0.5 tsp Black Pepper
• 1.75 tsp Kosher Salt
• 2 pcs Long Green Pepper
• 2 pcs Calamansi
• 2 tbsp Crispy Fried Shallots
• 4 pcs Thai Chili

Method

1. Slice {pork_belly} into bite-size pieces. Finely mince {garlic} and {ginger}, thinly slice {onion}, dice {tomato}, and slice {thai_chili}, {long_green_pepper}, and {calamansi} so everything cooks evenly and finishes quickly.
2. Heat {coconut_oil} in a wide sauté pan over medium-high heat. Pat {pork_belly} dry so it browns instead of steams, then sear in a single layer, seasoning with {kosher_salt} and {black_pepper}, for deep golden edges and rendered fat.
3. Lower to medium heat and sauté {onion} in the rendered fat until softened. Add {garlic} and {ginger} and cook until fragrant, then add {tomato} with a pinch more {kosher_salt} and cook until jammy. Stir in {shrimp_paste} and {thai_chili} and bloom until the oil smells savory and full.
4. Return {pork_belly} to the pan, add {soy_sauce} and let it reduce briefly, then pour in {coconut_milk} and {coconut_cream}. Simmer over medium-low heat until the pork is tender and the sauce turns thick and glossy, stirring in {cane_vinegar} near the end so its brightness stays vivid.
5. Add {long_green_pepper} and simmer over medium heat until just tender but still bright. Taste and adjust with the remaining {kosher_salt}, then squeeze in {calamansi} to lift the rich sauce.
6. Spoon the hot Bicol Express into bowls and finish with {crispy_fried_shallots} for crunch and extra savor.