600gramspork belly or shouldercut into small strips, note 1
2cupscoconut milkdivided, note 2
2teaspoonsbagoong-alamang or shrimp pasteunsweetened, note 3
4-5pcslong green chili pepperssliced, add more if preferred
2-3pcsbird's eye chilies or siling labuyoto taste
Instructions
Heat oil in a pan or shallow pot. Add garlic and onion, and cook until fragrant and translucent.
Add pork and cook until no longer pink. Pour half of the coconut milk, shrimp paste, and red chili peppers. Stir to combine. Simmer until the meat is almost tender.
Add the remaining coconut milk and green chilies. Set heat to medium-high and simmer until it starts to curdle and natural oil starts to come out. If you prefer a smoother sauce, simmer just until desired consistency is achieved.
Taste the sauce. Add more chilies if preferred. Remove from heat. Serve and enjoy!
Notes
Pork - use a combination of pork belly and shoulder for a balanced texture.
Canned Coconut milk - Avoid using those that contain thickeners. It should, at the minimum, only have coconut milk and water. If it has thickener or other ingredients, your Bicol express may not curdle and can look cloudy which is sadly what I had when I made and took pictures for this recipe.
Bagoong-alamang - use the unsweetened shrimp paste for a more authentic flavor.
Ginger - add 1/2 thumb of ginger if preferred. Saute together with garlic and onion.
Nutrition - calculated using pork shoulder as the ingredient.