Ok, I think I am going to start a new career. Maybe, I should become a dancer. Lol.
So Christmas is fast approaching and our Filipino community in Bend, OR . kinda made of a case in point to have a dance presentation for the event. And since I was in a party where the meeting for the event occurred, I was pinpointed as one of the participant. It was like in the Philippines again in which the teacher assigned you to be in the Christmas program, whether you like it or not.The event coordinator did not have to twist my wrist to convince me to join because it was mentioned that practices will occur on Sunday afternoon with the “dancer” bringing a pot luck lunch before practice. Hearing that, I am just willing to oblige… now I can share the foods I make in the blog and hang out with good friends and laugh a lot before Monday comes in.
Initially, I promised to make Lechon Kawali paksiw for the practice. Then Sunday morning came and I don’t have enough oil to fry Lechon Kawali. So I made Bicol Express instead. I was embarrassed that I was not able to follow through my promise, ’cause the “dancing queens” were expecting it, but Still this Bicol Express did not disappoint in terms of taste and spiciness…
ABOUT BICOL EXPRESS
Bicol Express is no doubt one of the famous dish in the Philippines. Thanks to its fiery heat and spicy taste. Although there has been several disputes on Bicol Express’ origin, some sources says it came from Manila and other says it is from Bicol region, but one thing for sure, it adapted to Bicol’s affinity to spicy foods. Man, Bicol Express is S-P-I-C-Y !!! So we may not be able to confirm Bicol Express’ authentic origin, I am just thankful that somebody came up this recipe which Filipinos love.
Bicol Express’ recipe is all about the red and greed chillis not used sparingly. You have to use twenty something chopped green and red fresh chilis. Add in a can of coconut milk with garlic and ginger and this sumptuous meal is created.
- 2 lbs pork belly , strips ( pre cooked )or uncooked
- 6 cloves garlic
- ¼ cup red onion,chopped
- 1 inch fresh ginger root, choppedl
- 1 can, 13.6 fl oz coconut milk
- 2-3 tablespoons shrimp paste
- 5-6 pepper or more
- ¼ or more cup water
- 2 stems green onion (A MUST)
- Saute' onion garlic and ginger
- When garlic,onion and ginger are lightly browned, add in the pre cooked pork belly.
- When pork belly is brown, add 2 teaspoons of shrimp paste and mix to coat pork belly with the shrimp paste.
- Add the coconut milk and let boil
- Add half of the fresh chopped pepper and add water. For this, I just added ¼ cup of water first.
- Taste and add ground pepper. Add more water, shrimp paste if desired. For me, I ended up using 10 pieces of chili and 3 tablespoon of shrimp paste.
- Sprinkle the green onions at before serving.
- When using raw pork belly, ready, brown the meat first and throw the excess oil. Set aside the meat in the side of the pan and saute' the garlic, ginger and onion with the remaining oil.
- When the meat is brown add the one tablespoon of shrimp paste and add about 1 and ½ cup water and boil meat until soft.
- Add the coconut milk and the chopped pepper and boil for another 5 minutes.
- Add water if needed and boil for another 10 more minutes OR until the meat is soft.
- When the meat is completely soft, add the remaining shrimp paste. Add ground pepper and add more shrimp paste Season according to your liking.
- Let simmer for another 2 minutes and turn off heat.
- Sprinkle with green onions.
- Serve hot.