Bicol Express Made Easy!

I'm not sure how I acquired it, but I have a very high tolerance for spicy food. My friends tease me by saying I'm not a very good judge of what is spicy or not because I always reply by saying "it's not too spicy" (even if the dish is way above their tolerance level).

Bicol Express, therefore, is one of my favorite dishes to cook. I just love the balance between the saltiness of the "alamang" (shrimp paste) and the heat given by the jalapeno/sili. Cook it just right and you will end up with a dinner dish that could very well be a topic of discussion.

Here's what you will need:

1/2 kilo pork, sliced
Garlic, chopped
Onions, chopped
Green sili/jalapeno, sliced (depending on your tolerance level)
2 tbsps Alamang/Bagoong
1 1/2 cups coconut milk
salt/pepper
chili flakes (just kidding. The jalapeno should be enough)




First, you need to do the following steps:

1. Chop onions and garlic
2. Slice Green Sili/Jalapenos, and soak in salted water for about 30 mins. Take out the seeds if you don't want your dish to end up too spicy.
3. Saute your alamang (shrimp paste) in garlic and onion, and season with sugar if desired.
4. Prepare your "gata" or coconut milk.
5. Season your meat with salt and pepper.

Here are the procedures for cooking:

1. Saute garlic and onions.
2. Add meat, and cook until browned.
3. Add alamang, cook for a few minutes.
4. You may now add the green sili/jalapenos, and then pour in the coconut milk.
5. Simmer for 30 minutes or so, or until meat is tender. 
6. Season with salt and pepper.

Super easy, right? Here's an additional trick to make greens look "fresher:" save some jalapenos and add them in just a few minutes before serving. You can also add string beans if you want the dish to be a little "healthier."