Bicol Express (spicy Filipino-style pork belly stew)

Name: Bicol Express (spicy Filipino-style pork belly stew)
Cook time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 2 tsp vegetable oil; 1kg pork belly, skin-on, cut into 2cm square pieces; 1 medium brown onion, finely minced; 6 cloves garlic, finely minced; 2 tbsp shrimp paste (or ¼ cup fish sauce) - gluten-free if required; 400ml coconut milk; 400ml chicken stock (gluten-free if required) or water; 5 large red chillies, cut on the diagonal into 1cm lengths; 5 large green chillies, cut on the diagonal into 1cm lengths; coriander leaves, to serve; steamed rice, to serve; cucumber achara, to serve ()

Adam Liaw

April 19, 2021

Time:30 mins - 1 hourServes:4

Unfamiliar with the food of the Philippines? It's worth getting to know. It's delicious, fast and easy to make and affordable – simple, home-cooked dishes that are small on effort but extra large on flavour. Start with this classic spicy stew and some piquant pickled vegetables. This pork and chilli stew originated in Manila in the 1960s but was named after the train that runs from Manila to the region of Bicol, which is famous for its spicy cuisine.

Ingredients

2 tsp vegetable oil
1kg pork belly, skin-on, cut into 2cm square pieces
1 medium brown onion, finely minced
6 cloves garlic, finely minced
2 tbsp shrimp paste (or ¼ cup fish sauce) - gluten-free if required
400ml coconut milk
400ml chicken stock (gluten-free if required) or water
5 large red chillies, cut on the diagonal into 1cm lengths
5 large green chillies, cut on the diagonal into 1cm lengths
coriander leaves, to serve
steamed rice, to serve
cucumber achara, to serve (see recipe)

Method

1. Heat the oil in a large saucepan and fry the pork belly until lightly browned.
2. Add the onion and garlic and continue to fry until the onion is softened.
3. Add the shrimp paste or fish sauce, coconut milk and stock or water.
4. Simmer covered for 20 minutes, stirring occasionally, then add the chillies (reserving a few slices for garnish) and simmer for a further 15-20 minutes, until the pork and chillies are tender.
5. Season with salt or extra fish sauce to taste, scatter a few coriander leaves on top, and serve with steamed rice and cucumber achara.
Adam's tip The key to good food in the Philippines is balance. When these two dishes are served together, the creamy, savoury spiciness of the Bicol Express is offset by the sweet and sour pickles. Check seasoning to make sure everything is working together.