After checking other websites on how to make Bicol Expess, I came up with this lazy version. If you want a creme-coloured curry, just don't leave it for too long on the hob after you've poured the coconut milk. I thought I'd wait until the coconut cream turns oily (just my preference today), thus the dark colour, but the rice was already done and I couldn't wait to eat. That should also translate to reduced gas bills next month. 💷
Bicol, by the way, is the southern region of the Luzon island in the PH. Of the 17 regions in the country, it's one of the only two regions where chili features dominantly in the cuisine.
Ingredients:
500g Pork belly (cubed)
Vinegar
5 cloves garlic (minced)
5 mild chillies (sliced thinly)
1 white onion (julienned)
3 tsps shrimp paste or bagoong
1 tin (or less) coconut milk (half can be set aside)
Procedure:
Place pork belly in a pot, pour a small amount of vinegar (half the thickness of the cubed pork belly), put the lid on, bring to boil, then simmer – don't stir. Pour in the minced garlic. Wait until the liquid dries, stir until pork is rendering. Add chillies and keep stirring. Add onions, stir, wait until wilted (you may cover the pot again). Add the shrimp paste, stir, and then the coconut milk – if you want your dish creamy, set aside half of the coconut milk and pour to melt just before turning off the stove.
Remember to eat your fruits and veggies! 🍆🍅🍍🍊🍇🍒🍑
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