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The bicol express

Yield: 6 Servings

Ingredients:

• 1/4 c Cooking oil
• 1 tb Chopped garlic
• 1/2 c Chopped onions
• 1/4 c Chopped fresh ginger
• 2 tb Dilao(fresh tumeric)
• 1 kg Cooked pork sliced into
• 1/2" strips
• 1 1/2 tb Chopped hot chilli(siling Labuyo)
• 1 1/2 c Bagoong alamang
• 6 c Coconut cream
• 2 c Fresh hot green peppers (elongated variety)sliced Diagonally into 1/4" strips
• 1 1/2 Fresh red peppers (elongated

Instructions:

Variety) sliced diagonally 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.

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