The Bicol Express

Posted by Gargantua on December 12, 2006 at 11:29 pm · Under Mexican

Ingredients
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
Directions:
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.

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