Bicol Express

1. 1

   In a medium size pot over medium heat, add the pork belly and cook until golden brown.

2. 2

   When golden brown and the pork has rendered its fat, add the onion and cook until translucent.

3. 3

   Add the chili and shrimp paste.

4. 4

   Mix, then add the coconut milk.

5. 5

   Stir and bring to boil.

6. 6

   Turn heat to low and simmer for 1 hour.

7. 7

   Increase heat back to medium and stir continuously until sauce is reduced and has thickened.

8. 8

   Place in a bowl, garnish with chopped green onions and serve with rice.

9. 9

   Note: Shrimp paste is available from most Asian markets or in the ethnic food aisle of a well-stocked supermarket.

No additional tips available.