Bicol Express 2

Thumb_bicol_express2

(from elilegacy’s recipe box)

Note: Thai, Birds Eye, and Siling Labuyo are the same

Categories: Entree

Ingredients

  • 1 1/2 Lbs. Pork belly cut in 1 in. cubes
  • 1 Lb. Calabaza cut in 1 1/2 in. cubes
  • 1 Large ginger peeled & sliced thinly
  • 2 Cans of Coconut milk 13.5 oz each
  • 1 Large onion diced
  • 4 Cloves of garlic peeled & smashed
  • 1 Tsp. Ground black pepper
  • 1/2 Tsp. MSG – optional
  • 36 Pcs. Thai-peppers, stems removed
  • 6 Finger peppers – Siling mahaba cut in 1/4 in. pieces, discard stems
  • Corn oil for sautéing
  • Green Onions for garnish

Directions

  1. In a large pot heat 1 Tbs. of corn oil and sauté garlic until golden brown.

  2. Next add pork belly, season it with salt, and sauté it for 3 minutes on medium heat. Add onions and ginger root and let it cook for 2 minutes.

  3. Add coconut milk, ground black pepper, msg, finger peppers, and Thai-peppers.

  4. Stir well and let it simmer for 25 minutes on medium low heat, stirring occasionally to avoid scorching.

  5. Then add calabaza and let it cook for ten minutes or until calabaza is tender.

  6. Adjust taste by adding salt & pepper if needed!

  7. Serve rice topped with Bicol Express & garnish with green onions.

  8. Enjoy & Feel the Heat!..

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