Bicol Express Filipino style

This recipe is from YT Beryl Shereshewski episode about spicy food.

One ingredient is Baboong - a fermented shrimp paste from the Philipines. But not availabe here. But the Thai fermented shrimp paste is a funky and strong as the one used in the video.

I took a couple of my own mini birdeye chilis for the sauce, this years harvest was plentiful. The green ones are spicy Turkish ones. I work with what I can get around here.

The additional kick came from red chili paste. The funk from the shrimp paste. And yes, that funk was to smell the whole afternoon in my kitchen.

Recipe for 2:

350 g pork belly, skin off

400 ml coconut cream 

2 medium yellow onions

5 garlic cloves

3 green chilis

7 red birdseye chili

1 tsp chili paste

Salt, pepper

2 tsp Thai fermented shrimp paste

1 tsp potato starch + 2 tbsp water

Jasmine rice

Cut the pork belly in small bite size chunks. Peel and chop onions and garlic.

Clean the green chilis anf get the seeds out. Use the little red ones whole.

Start the Jasmine rice.

Without oil start the pork belly and give it 3 minutes to render some fat. Add onions and garlic. 3 more minutes to cook.

Now in with the chilis. Let them take heat. Now salt and pepper to the pan. Next the coconut cream

Cook a lot longer and taste the sauce. If it is not spicy enough, some red chili paste helps.

Too much liquid? Make a slurry with starch and bind the sauce. Serve on rice.