Bicol Express (Filipino Stew With Pork, Coconut, and Chiles)

Instructions

1

In a large Dutch oven, heat oil over medium-high heat until shimmering. Using tongs, add half of the pork and cook, flipping occasionally, until golden brown on all sides, 5 to 7 minutes. Transfer to a large plate or rimmed baking sheet and set aside. Repeat with remaining pork.
2

Add onion, garlic, and ginger to now-empty Dutch oven. Cook, stirring occasionally, until aromatics are softened, about 3 minutes. Add coconut cream, coconut milk, and reserved pork and stir until well combined. Bring to a boil, then lower heat to maintain a simmer. Cook, stirring occasionally, until liquid is brown and reduced by half and pork is completely tender, about 2 hours. Stir in chiles and ginisang bagoong.
3

Transfer Bicol express to a serving bowl, garnish with scallion, and serve immediately with rice.
4

Large Dutch oven
5

You can use 5 jalapeño peppers in place of the Thai chiles.
6

Ginisang bagoong is fermented shrimp paste that has been sautéed with onion, garlic, vinegar, and sugar. It can be found in Filipino or Asian specialty markets and online.
7

Bicol express can be refrigerated in an airtight container for up to 5 days. To reheat, warm in the microwave in 30-second intervals.