The Atlanta Journal-Constitution
BICOL EXPRESS
Bicol Express, also known as sinilihan, is a Filipino stew that combines pork, chiles and coconut milk. ”It’s a very versatile dish,” said Amor Mia Oriño of Filipino pop-up and catering business Kamayan ATL. The pork can be swapped for shrimp or meaty fresh produce like kabocha squash, young bamboo shoots, winged beans (or other green bean, such as yard long beans) or young green jackfruit. “Whatever is in season, you can put in. It can morph into a Southern dish,” she said.
2 tablespoons canola or any neutral oil
1/2 pound pork belly, cut into 1-inch cubes
1/2 pound pork shoulder, cut into 1-inch cubes
4 cloves garlic, minced
1 medium shallot, chopped
1 1/2 tablespoons ginisang bagoong (Filipino sauteed fermented shrimp paste)
2 1/2 cups coconut milk
3 siling haba (a type of moderately hot Filipino green chile pepper) (substitute with shishito or jalapenos), chopped
3 siling labuyo (a tiny, very hot Filipino chile pepper) or Bird’s Eye chile, chopped (for milder heat, use fewer peppers)
Sea salt and fresh ground black pepper, to taste
Heat oil in a skillet over medium-high heat. When the oil is shimmering, sear the pork belly and pork shoulder.
Add the garlic and shallot to the skillet and saute until limp and aromatic. Add the ginisang bagoong and cook for another minute.
Pour in the coconut milk and add the long green chiles. Bring it to boil then lower heat and let simmer for about 1 hour, or until pork is tender and sauce begins to thicken.
Add the Bird’s Eye chile. Season to taste with black pepper and sea salt, if desired.
Serves 4-6.
Per serving, based on 4: 823 calories (percent of calories from fat, 85), 20 grams protein, 12 grams carbohydrates, 4 grams fiber, 80 grams total fat (46 grams saturated), 77 milligrams cholesterol, 175 milligrams sodium.