Zutaten für Bicol Express
- 6-10 Thai chilies
- 2 tablespoons shrimp paste
- 4 cloves minced garlic
- 1 medium onion (chopped)
- 1 pound pork belly (cubed)
- 1 large tomato (chopped)
- 2 tablespoons cooking oil
- 1 (13.5 ounce) can coconut milk
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- steamed rice
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Zubereitung von Bicol Express
- Heat 2 tablespoons of cooking oil in a wok or large pan over medium heat. Sauté 4 cloves minced garlic, 1 medium onion (chopped), and 1 large tomato (chopped) until softened, about 5 minutes.
- Add 1 pound of pork belly (cubed) to the pan and cook, stirring occasionally, until lightly browned, about 5-7 minutes.
- Pour in 1/2 cup of water, bring to a simmer, and cook until the pork is tender and most of the water has evaporated, about 15-20 minutes.
- Stir in 2 tablespoons of shrimp paste (bagoong alamang).
- Add 6-10 Thai chilies, or more to taste (finely chopped or sliced). Adjust the amount depending on your spice preference.
- Pour in 1 (13.5 ounce) can of coconut milk, stirring constantly to prevent curdling.
- Reduce heat to low and simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency.
- Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste.
- Serve hot with steamed rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
30g
Fat
44g
Carbs
4g
