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Bicol is always associated with spicy food. The thought of Bicol would send a person's imagination of images and scents of sili (chili pepper) and coconut milk. It holds a special place in the hearts of food-loving Filipinos. Mainly because of the abundance of chile and coconuts in Bicol, chile and coconut milk are staples in Bicolano cooking.
The most famous of Bicolano dishes is the Bicol express (a Pork dish), spicy and cooked in gata. Anyone who would partake of and savor this very hot and creamy dish is surely to experience sweating in gustatory delight.
- 1 kg lean pork
- 30 ml corn oil
- 22 grams garlic, crushed
- 40 grams onion, sliced
- 15 grams ginger, sliced
- 10 grams sugar, refined
- 1 gram black pepper, ground
- 70 grams shrimp paste
- 250 grams water
- 250 grams coconut cream
- 120 grams green pepper, sliced fresh
- Cut the meat into strips.
- Over medium flame, heat oil in a wok and fry the garlic until brown.
- Add the shrimp paste and sauté for 1 minute.
- Add the pork slices and stir-fry until the color of the meat changes.
- Stir in the spices and seasonings.
- Stir-fry for 1 minute.
- Add the water.
- Cover and simmer over medium flame for 20 minutes.
- Remove cover and continue cooking until meat is tender and the sauce is almost dry, stirring occasionally to prevent scorching.
- Add the coconut cream and simmer for 5 minutes, or until sauce is thick.
- Add the sliced pepper and cook for about 30 seconds.