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The Bicol Express

main dish, meats, filipino, lamb

1/4 cup cooking oil
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup chopped fresh ginger
2 tablespoon dilao(fresh tumeric)
1 kg cooked pork sliced into
1 1/2 strips
1 1/2 tablespoon chopped hot chilli(siling
1 labuyo)
1 1/2 cup bagoong alamang
6 cup coconut cream
2 cup fresh hot green peppers
1 (elongated variety)sliced
1 diagonally into 1/4 strips
1 1/2 fresh red peppers (elongated
1 variety) sliced diagonally
1 into 1/4 strips

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.

Yield: 6 servings

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