Pork Bicol Express Recipe
Pork cooked in coconut milk mixture with chillies and shrimp paste. This is a dish has the spiciness and delicious taste that is perfect with white rice.
Servings: 4 people
Calories: 289kcal
Ingredients
- 1 lb. pork shoulder sliced into cubes
- 3 pieces long green pepper siling pansigang, sliced into thin pieces
- 8 pieces bird’s eye chili siling labuyo or Thai chili, sliced into small pieces
- 1 piece onion sliced
- 4 cloves garlic crushed
- 1 pack Knorr Ginataang Gulay mix 45g
- 1 tablespoon shrimp paste bagoong alamang
- 3 tablespoons cooking oil
- ¼ teaspoon ground black pepper
- 2 ¼ cups water
- Salt to taste optional
Instructions
- Heat oil in a cooking pot3 tablespoons cooking oil
- Sauté garlic and onion until the onions get soft.4 cloves garlic, 1 piece onion
- Add the ground black pepper and pork. Sauté until the color turns light brown.¼ teaspoon ground black pepper, 1 lb. pork shoulder
- Pour 1 1/2 cups water. Let boil. Cover and continue to cook in medium heat until the pork gets tender and the water almost evaporates completely.2 ¼ cups water
- Prepare the gata by combining ¾ cup lukewarm water and Knorr Ginataang Gulay mix. Stir until the powder dissolves completely. Set aside.1 pack Knorr Ginataang Gulay mix
- Add the long green pepper, chili pepper, and shrimp paste into the cooking pot. Stir.3 pieces long green pepper, 8 pieces bird’s eye chili, 1 tablespoon shrimp paste
- Pour the gata mixture into the pot. Let boil. Cover and cook in medium heat until the liquid reduces to half. Make sure to stir once in a while.1 pack Knorr Ginataang Gulay mix
- Add salt to taste. Transfer to a serving bowl.Salt to taste
- Serve with rice. Share and enjoy!
Video
Nutrition
Serving: 4g | Calories: 289kcal | Carbohydrates: 3g | Protein: 25g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 227mg | Potassium: 438mg | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 6.8mg | Calcium: 47mg | Iron: 1.8mg