Title: The Bicol Express
Categories: Entree Meat Filipino
Yield: 6 Servings
| 1/4 | c | Cooking oil |
| 1 | tb | Chopped garlic |
| 1/2 | c | Chopped onions |
| 1/4 | c | Chopped fresh ginger |
| 2 | tb | Dilao(fresh tumeric) |
| 1 | kg | Cooked pork sliced into |
| | | 1/2" strips |
| 1 1/2 | tb | Chopped hot chilli(siling |
| | | Labuyo) |
| 1 1/2 | c | Bagoong alamang |
| 6 | c | Coconut cream |
| 2 | c | Fresh hot green peppers |
| | | (elongated variety)sliced |
| | | Diagonally into 1/4" strips |
| 1 1/2 | | Fresh red peppers (elongated |
| | | Variety) sliced diagonally |
| | | Into 1/4" strips |
Saute garlic in hot oil. Add onions and cook until translucent. Stir in
fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5
minutes. Add bagoong alamang and chopped hot chilli(siling labuyo). Stir
until the pork is completely covered by the mixture. (about 15 minutes.)
Pour in 6 cups of coconut cream and add the sliced hot green and red
peppers. Continue cooking for about 20 minutes. Add salt if necessary.
Note: chillis and peppers to be added according to spiciness desired.