Pork in Coconut (My version of the Bicol Express)
Draining 2 weeks for me but that’s all done and dusted. As for all women of the world, life goes on no matter what.
Clothes to wash, pets to feed, house to clean and lunchboxes to prepare. Dinner to cook.
With what I have in the cold box and the pantry, here is one that is an all time favourite:
500 grams pork cut into cubes or cut lengthwise (some people prefer lean pork cuts but I prefer a bit of fat so I used pork belly)
about 6 cloves of garlic, minced
1 onion, chopped
chilli pepper (the amount would depend on your preference and on the type of chilli you have — I just plucked one long green chilli from the garden — some people would use about 1/4 kilo of chilli for this amount of pork), sliced thinly, and seeded if you prefer (this is optional — if you are cooking for your children, take out the chilli from the recipe)
1/4 – 1/2 teaspoon extra hot cayenne pepper (again, this is optional and actually not in most recipes)
1 to 1 1/2 tablespoons of shrimp paste (bagoong)
1 can coconut cream (you may use coconut milk if that is what you have)
What you need to do:
Sauté in oil the onion and garlic. Add the pork and cook until brownish on the edges. Add the chilli if you are using them, and the shrimp paste. Pour the coconut cream. Let boil and then simmer until the pork is tender and the sauce has slightly thickened. Serve as a rice topping.
If you want to make a serving without the chilli and another with chilli, just follow the same steps omitting the chilli first. After it’s cooked, take out the serving you need without the chilli. Add the chilli to the remainder, stir combine and continue cooking for about 5 minutes.
This recipe would serve about 3 – 4 people.
All aboard! 🙂