Crispy Pork Belly Bicol Express

Recipe by Connie Veneracion

We saute the spices but with shrimp paste added. We pour in coconut cream rather then coconut milk, let it reduce a bit to heighten the flavors, add the meaty portion of chopped crispy pork belly and cook until the liquid has been absorbed by the meat.

Then, we add more coconut cream, add the top portion of the pork belly with the crackling rinds, stir and serve.

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Filipino

Servings people

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Ingredients

2 tablespoons coconut oil
2 shallots peeled and chopped
4 cloves garlic peeled and chopped
1 two-inch knob ginger peeled and chopped
1 tablespoon shrimp paste
2 cups coconut cream divided
4 to 12 finger chilies (depending on how hot you like your Bicol Express) thinly sliced
fish sauce
500 grams crispy pork belly oven-roasted or deep fried

Instructions

Heat the cooking oil in a pan.
Saute the shallots, garlic, ginger and shrimp paste until aromatic, about five minutes.
Pour in a cup of coconut cream.
Add the chilies and about two tablespoons fish sauce.
Stir and leave to simmer and reduce with the pan uncovered.
Meanwhile, take the slab of pork belly and split into halves horizontally.
Cut the meaty bottom portion into one-inch cubes and add to the simmering coconut cream sauce in the pan.
Pour in another tablespoon of fish sauce (if your crispy pork belly is only lightly seasoned) and stir.
Cover the pan and simmer for about ten minutes.
Cut the remaining half of the pork belly (with the crispy skin) into one-inch cubes.
Pour the rest of the coconut cream into the pan. Taste and add more fish sauce, if needed.
When the mixture begins to simmer, add the remaining pork belly cubes. Stir a few times and turn off the heat.
Transfer your crispy pork belly Bicol Express into a serving bowl, and optionally garnish with more chili slices before serving.

Keyword Chilies, Coconut cream, crispy pork belly