Crispy pork belly in coconut cream sauce
A spin on the Filipino dish Bicol Express, the meat is not simmered in spicy coconut cream sauce in this recipe. Sauce is ladled in serving bowls, cubes of crispy pork belly are dropped in, more sauce is drizzled over the pork and chili slices are sprinkled in to garnish.
Servings 3 people
Ingredients
- 2 tablespoons coconut oil
- 2 shallots peeled and chopped
- 4 cloves garlic peeled and chopped
- 1 two-inch knob ginger peeled and chopped
- 1 tablespoon shrimp paste
- 2 cups coconut cream divided
- 4 to 12 finger chilies (depending on how hot you like your sauce) thinly sliced or chopped
- fish sauce
- crispy pork belly
- sliced chilies to garnish
- 1 sprig Thai basil to garnish (optional)
- lime wedges to serve
Instructions
- Heat the cooking oil in a pan.
- Saute the shallots, garlic, ginger and shrimp paste until aromatic, about five minutes.
- Pour in the coconut cream.
- Add the chilies and about two tablespoons fish sauce.
- Stir and leave to simmer and reduce, uncovered, until reduced by about a third.
- Taste and add more fish sauce, if needed.
- Cut the crispy pork belly into cubes.
- Ladle sauce into individual bowls.
- Drop pork belly cubes into the sauce.
- Drizzle a little sauce over the crispy pork belly.
- Sprinkle in slices chilies and, optionally, garnish with a sprig of Thai basil.
- Serve with lime wedges on the side.
