The spicy Bicol Express originated from the province where it got its name. Bicol is known for its spicy dishes cooked in gata or coconut milk. Siling labuyo is a main ingredient in almost all Bicolano specialties.
1 kilo of pork
¼ cup of vegetable oil
½ cup of chopped onions
¼ cup of chopped ginger
1 tablespoon of chopped garlic
2 tablespoons of dilao1
1 ½ tablespoon of chopped siling labuyo (hot chili peppers)
1 ½ cup of bagoong alamang
6 cups of coconut cream
2 cups of hot green peppers
1 ½ cup of sweet red bell pepper
How to cook:
1. Slice the pork into small strips then dice them.
2. Slice off the ends of the green peppers and remove the seeds. Soak the peppers in salted water for around 10 minutes then drain well. Chop into pieces.
3. Pour cooking oil in a skillet and sauté the garlic and onions. Throw in the ginger, dilao and the sliced pork. Stir non-stop for five minutes then add the bagoong alamang and the chopped siling labuyo.
4. Stir the mixture for about 15 minutes. Make sure that the pork is completely covered by the sauce.
5. Pour the cups of coconut cream then add the red and green peppers. Cook for about 20 minutes.
6. Add salt to taste.