In a pan, boil the strips of pork belly in water for 15 minutes until tender. Let the water evaporate completely. Lower the heat and let the fat render for about 5 minutes. Note: Add more oil if rendered fat is not enough for sauteing.
When the pork turns brown, add onion. Cook until translucent then add the chopped garlic and shrimp paste (bagoong-alamang). Saute for 1 to 2 minutes.
Pour coconut milk and then add sliced chilies. Stir until meat is well coated. Simmer for 5 to 10 minutes over medium heat or until the milk has thickened and curdled. Serve with rice. Enjoy!
*To prepare the green chili, slice it into two halves. Divide it into two sets. Using a small spoon, scrape off the seeds from the first set then leave the seeds intact on the other. Cut into dices crosswise (see video).
Use plastic gloves when slicing the chilies to prevent your hands from burning.
Bagoong: use the unsweetened shrimp paste instead because it gives Bicol Express a more authentic and earthy taste.
Use bird's eye chilies or siling labuyo for a hot and spicy bicol express.
Storage: Store in an airtight container in the fridge. It should last for 3 to 4 days.