Bicol Express

Cut the pork belly into small strips. Crush the garlic, chop the onion, cut the ginger into matchsticks, slice the green chillies and chop the bird’s eye chillies. Fry the small strips of pork belly in a dry pan until the fat renders and the edges brown.

Add the crushed garlic, the chopped onion and the ginger matchsticks and cook until soft.

Stir in the bagoong shrimp paste and cook for 2 minutes.

Pour in the coconut milk and simmer uncovered for 25 minutes, stirring now and then, until reduced and the oil starts to separate. Meanwhile, cook the rice.

Add the coconut cream, the sliced long green chillies and the chopped bird’s eye chillies, and cook for 10 minutes more until thick.

Serve with plenty of cooked rice.