Name: Crispy Bicol Express
Yield: 6 servings
Ingredients: 1 kg pork belly; 1 pc bay leaf; 1 pc garlic head; 1 pc red onion; 2 tbsp patis; 1 tsp salt; 2 tsp black peppercorn; oil for frying; 1 cup coconut milk; 1 cup coconut cream; 1 pc large red onion; 5 pcs garlic cloves; ½ cup pork stock; 3 tbsp bagoong; 5 pcs red chillies; 10 pcs siling haba; 2 tbsp canola oil; salt and pepper

1

In a stock pot, place pork belly, bay leaf, garlic, red onion, patis, salt and pepper. Fill with water until the pork belly is submerged. Boil for 10 min then simmer for 30 mins.

2

Separate the pork belly from the stock. Save some of the pork stock. Set aside the pork belly and air dry for 15 mins.

3

Fill a pan halfway with oil then preheat oil to 400F. Fry the belly in the hot oil for 2 mins or until the skin is crispy. Drain excess oil over a colander or paper towel.

4

To make the Bicol express sauce, in a pan saute red onions, garlic and red chillies until fragrant. Add the bagoong and saute for 1 min. Add the pork stock, coconut milk and coconut cream then simmer until the sauce is reduced into half.

5

Stir in the siling haba then boil for 3 mins. Lower heat and simmer for 10 mins or until the sauce thickens. Adjust the taste with salt and pepper.

6

Serve the bicol express by placing the sauce on the plate first then place the sliced pork belly on top of the sauce. Garnish with sliced siling haba and siling labuyo then serve.