Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1/2 lb shrimp, peeled and deveined
- 2 cups coconut milk
- 2 tbsp shrimp paste
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 onion, chopped
- 2-3 pcs red chili peppers, sliced
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1/4 tsp black pepper
- 2 tbsp cooking oil
- 1/4 cup water
Special equipment needed:
- Large pot or wok
- Wooden spoon
Step-by-step instructions:
1. Heat the cooking oil in a large pot or wok over medium heat.
2. Sauté the garlic, ginger, and onion until fragrant and translucent.
3. Add the sliced pork belly and cook until browned on all sides.
4. Add the shrimp and cook until pink and cooked through.
5. Add the shrimp paste, fish sauce, brown sugar, and black pepper. Mix well.
6. Pour in the coconut milk and water. Bring to a boil.
7. Add the sliced red chili peppers and stir.
8. Lower the heat and let it simmer for 20-25 minutes or until the sauce thickens and the pork is tender.
9. 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
Protein: 18g
Carbohydrates: 15g
Fiber: 2g
Sugar: 7g
Sodium: 650mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or chicken.
- Shrimp can be substituted with squid or mussels.
- Red chili peppers can be substituted with green chili peppers or jalapeños.
Variations:
- Add vegetables such as eggplant, green beans, or spinach.
- Use coconut cream instead of coconut milk for a richer and creamier sauce.
- Add more shrimp paste for a stronger flavor.
Tips and tricks:
- Use fresh coconut milk for a better taste.
- Adjust the amount of chili peppers according to your preferred level of spiciness.
- Let the dish simmer for a longer time for a thicker and more flavorful sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Steamed rice
- Garlic fried rice
- Crusty bread
Suggested side dishes:
- Grilled vegetables
- Fresh salad
- Pickled vegetables
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a longer time until it thickens.
- If the dish is too salty, add more coconut milk or water to dilute the saltiness.
Food safety advice:
- Make sure to cook the pork and shrimp thoroughly.
- Store leftovers properly in the refrigerator or freezer.
Food history:
- Bicol Express is a spicy Filipino dish that originated from the Bicol region in the Philippines. It is named after the Bicol Express train that runs from Manila to Bicol.
Flavor profiles:
- Spicy, savory, and creamy.
Serving suggestions:
- Serve hot with steamed rice and garnish with chopped cilantro or green onions.
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Region: Philippine