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Bicol Express

Hot chilies and coconut milk together makes this dish creamy, balanced, and oh so good.

  • Serves

    4 People

Ingredients

  • 6 pc
  • Garlic, peeled and roughly chopped
  • 1/4 cup
  • Bagoong alamang
  • 1/2 kg
  • MONTEREY PORK BATOK, blanched (plunged into boiling water, removed after a brief and timed interval, and finally plunged into iced water or placed under cold running water to stop the cooking process) and sliced
  • 1 (400 mL) can
  • Coconut cream (kakang gata)
  • 3 pc
  • Finger peppers (siling haba), washed and sliced diagonally

How to make it

Step 1

In a thick bottomed saucepan, combine garlic, bagoong alamang, pork and coconut cream.

Step 2

Let simmer for 15 to 20 minutes, stirring from time to time.

Step 3

Add peppers. Mix and let simmer for another 10 minutes.

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