It's quite interesting to know that "Bicol Express" did not originally came from Bicol but was a dish invented and popularized in Paco, Manila by Cely Kalaw, that info I learned on a TV cooking show just recently. But nonetheless, this is a dish that can make you finish several serving of rice because of its deliciously hot spicy taste.
There are also variations of cooking this dish.
This is how we do it in our kitchen...
300g pork belly (cut in cubes , do not remove the fat)
1 cup coconut cream
1 cup coconut milk
2 tbsp shrimp paste (bagoong)
15 pcs green finger chilis (siling haba) , chopped
3 pcs bird's eye chili pepper (siling labuyo), chopped
1 onion, chopped
4 cloves garlic, minced
1/2 cup water
How to prepare:
> In a pot, cook meat with about 1/2 cup water.Add onions and garlic. Simmer for about 5-8 minutes.
>Add the bagoong and the coconut milk and cream. Let cook and simmer for about 20 minutes or until the oil comes out of the cream. When almost done, add the chilis.
> You may add salt if needed, but usually the bagoong is enough to flavor the dish.