Bicol express

Ingredients

• 500 gr. Pork meat preferably with some fats on the end; cubed
• 400 ml. Coconut Cream
• 1 medium onion; finely chopped
• 3 cloves garlic; minced
• 2 tbsp. ginger; thinly sliced
• salt and pepper
• 1 tbsp. shrimp paste or Bagoong
• 2 large finger pepper; seeded and sliced
• 5-10 Thai pepper or siling labuyo;
• 1 tsp. chili pepper flakes
• 1 tsp. cayenne powder

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Preparation

• Saute`onion with a tbsp. of olive oil until transparent. Toss in garlic and ginger and continue for about 2 minutes or until garlic is nicely browned.
  Add pork and saute`in high heat for about 5-7 minutes or until pork is well fried and oil is starting to come out.
• Toss in half of your finger pepper and half of your Thai pepper. Add the shrimp paste. Salt and pepper.
  Add chili pepper flakes and cayenne powder.
• Saute` until you can already smell the chili probably about 3 minutes.
• Pour in you coconut cream. Lower down heat to medium low.
  Simmer for about 10-15 minutes and let the pork cook in coconut milk.
  
• You can cook it longer if you want less sauce or sabaw in it.
  Turn off heat.
  Add the remaining Thai peppers and finger peppers. Mix well and let it sit for 3 minutes.
• Serve with LOTS of rice and a bottle of cold drink.