Recipe Details

Summary

Name: The Bicol Express

Category: Mexican

Ingredients and Directions

1/4 cup cooking oil

1 tablespoon garlic, chopped

1/2 cup onions, chopped

1/4 cup ginger, fresh, chopped

2 tablespoon dilao (tumeric), fresh

1 kg cooked pork sliced into 1/2 inch strips

1 1/2 tablespoon hot chilli (siling labuyo, chopped)

1 1/2 cup bagoong alamang

6 cup coconut cream

2 cup hot green peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips

1 1/2 cup red peppers, fresh (elongated variety), sliced diagonally into 1/4 inch 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.