Filipino Bocol Express

Tender pork belly cooked in coconut milk, shrimp paste (bagoong), and green chili peppers, giving a creamy, spicy flavor profile.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 tablespoon of oil in a deep skillet or wide pot over medium-high heat. Add the pork belly cubes and cook for 8 to 10 minutes until the fat renders out and the edges turn light golden brown

Step 2

Push the pork to one side of the pan. Add the onion, garlic, and ginger to the empty space and sauté for 2 minutes until soft and fragrant. Stir in the bagoong alamang and cook for another 1 to 2 minutes to cook off the raw briny sharpness.

Step 3

Pour in the 1.5 cups of coconut milk and bring to a gentle boil. Reduce heat to low, cover, and let it simmer for 20 to 25 minutes until the pork is tender and the liquid reduces by about half.

Step 4

Uncover the pan and pour in the 1 cup of rich coconut cream along with the sliced seeded green peppers. Simmer uncovered over low heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens and begins to render its natural coconut oil around the edges.

Step 5

Season with black pepper. Taste the sauce—if needed, add a touch more bagoong or a pinch of sugar to balance the richness. Transfer to a serving dish and serve warm.

Step 6

Steamed Jasmine Rice (Essential)

Step 7

Sinangag (Garlic Fried Rice)