Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1 can of jackfruit, drained and sliced into bite-sized pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp shrimp paste
- 2 tbsp vegetable oil
- 2 cups coconut milk
- 4-6 Thai chili peppers, chopped (adjust to your desired level of spiciness)
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large pot or wok over medium heat. Add the pork belly and cook until browned on all sides, about 5-7 minutes.
2. Add the onion, garlic, and ginger to the pot and sauté until the onion is translucent, about 2-3 minutes.
3. Add the shrimp paste and Thai chili peppers to the pot and stir to combine.
4. Pour in the coconut milk and bring the mixture to a simmer. Add salt and pepper to taste.
5. Add the jackfruit to the pot and stir to combine. Simmer for another 10-15 minutes until the pork is tender and the jackfruit is cooked through.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef
- Jackfruit can be substituted with green beans or eggplant
- Shrimp paste can be substituted with fish sauce
Variations:
- Add more vegetables such as bell peppers, carrots, or squash
- Use coconut cream instead of coconut milk for a richer flavor
- Add a tablespoon of vinegar for a tangy twist
Tips and tricks:
- Use a non-stick pot or wok to prevent the pork from sticking to the bottom
- Adjust the amount of Thai chili peppers to your desired level of spiciness
- Use fresh coconut milk for a richer and creamier taste
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the dish is too spicy, add more coconut milk to balance out the heat.
Food safety advice:
Make sure to cook the pork thoroughly to prevent any foodborne illnesses.
Food history:
Bicol Express is a popular Filipino dish that originated from the Bicol region in the Philippines. It is known for its spicy and creamy sauce made with coconut milk and chili peppers.
Flavor profiles:
Spicy, creamy, savory
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Philippine