- Minced garlic
- Minced onion
- Salt and pepper
- Coconut milk
- 3 Tbsp shrimp paste
- Siling espada/mahaba, sliced
- Pork belly, cut in cubes
1. Heat the wok. Once hot enough, put into the wok the pork belly. Saute until it turns golden brown and produces oil.
2. Add garlic and onion along with coconut milk.
3. Simmer until meat is tender enough.
4. Add the shrimp paste.
5. Add siling espada.
6. Serve while hot.
a. Some variations of Bicol Express don’t use shrimp paste.
b. Depending on your tolerance to spice, adjust use of siling espada accordingly.