Bicol’s most popular dish, it’s basically a dish of chilis with meat. The hotter the better.
3 cups Coconut milk
1 pieces Ginger minced
0.5 kilo Pork Belly (you can also use beef chunks) cut into strips
125 grams Shrimp Paste
6 pieces Long Green Chili (siling pangsigang)
2 pieces Wild Chili (siling labuyo)
1 tablespoon minced Garlic
2 tablespoons Cooking Oil
0 to taste to taste Salt and Pepper
6 pieces minced Garlic
1 medium chopped Onion
How to Cook
1. Heat pan in low fire. Sauté onion, ginger, and garlic for about 2-3 minutes until onions are translucent.
2. Add pork belly and continue to sauté for 5 minutes or until pork is browned.
3. Add chilies and shrimp paste, stir and coat the pork belly. Season with salt and pepper.
4. Pour coconut milk and allow to boil in high heat before lowering it to a simmer for 40minutes (1 hour if using beef) or until meat is tender. Serve with chopped wild chilies on top.