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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   The Bicol Express Category Mexican Total Hits 688 Rating | voted : 0 times The Recipe Ingredients 1/4 cup cooking oil 1 tablespoon garlic, chopped 1/2 cup onions, chopped 1/4 cup ginger, fresh, chopped 2 tablespoon dilao (tumeric), fresh 1 kg cooked pork sliced into 1/2 inch strips 1 1/2 tablespoon hot chilli (siling labuyo, chopped) 1 1/2 cup bagoong alamang 6 cup coconut cream 2 cup hot green peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips 1 1/2 cup red peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips Directions: Saute garlic in hot oil. Add onions and cook until translucent. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes. Add bagoong alamang and chopped hot chilli (siling labuyo). Stir until the pork is completely covered by the mixture. (about 15 minutes.) Pour in 6 cups of coconut cream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes. Add salt if necessary. Note: chillis and peppers to be added according to spiciness desired.

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