Bikol Express with Sigarilyas

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This recipe originated in Bicol Region and is prominent hot and spicy pork dish. Cooked in coconut milk accompanied with shrimp paste or bagoong and lots of chillies. This dish is one of Bicolano's finest.

Bikol Express with Sigarilyas

Ingredients

• 500 Grams pork belly, cut lengthwise
• 10-15 Pieces winged beans
• 5-10 Pieces green long chilli (siling pampaksiw)
• 2-3 Pieces bird's eye chilli (siling labuyo)
• 1/2 Cup shrimp paste
• 3 Cloves of garlic
• 1 Medium size onion
• 1 Can coconut milk
• Cooking oil

Cooking Instructions

1. In a pan, heat oil, sauté garlic and onion.
2. Add the sliced pork belly and stir fry until pork turns brown.
3. Add shrimp paste, mix for another minutes.
4. Pour the coconut milk, cover and simmer until porks are done.
5. Add the bird's eye chilli, green long chilli and winged beans.
6. Cover and simmer in medium heat for 10 minutes or until the coconut milk had reduced to a thick oily gravy.

Cooking Tips

• For mild spice, don't add bird's eye chilli or soak green long chilli in water.
• Lima beans (patani), Baguio beans and Cassava leaves are other vegetables that can be added.

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