Bicol Express

1/4 c Cooking oil
1 tb Chopped garlic
1/2 c Chopped onions
1/4 c Chopped fresh ginger
2 tb Dilao (fresh turmeric)
1 kg Cooked pork sliced into 1/2" strips
1 1/2 tb Chopped hot chili (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 c Fresh red peppers (elongated ) variety sliced diagonally into 1/4" strips

Sauté 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 to taste.

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1 Kilo pork liempo, cubed

1 Kilo pork kasim, cubed

1 head garlic, chopped

1 medium sized onion, chopped

1/2 Kilo ripe tomatoes, chopped

1/2 cup bagoong alamang

3 tbsp. brown sugar

3 whole calamansi, juiced

1/2 tsp. ground pepper

3 siling pansigangc

ooking oil

water

Wash the pork cubes well and pat it dry with paper towels. Heat cooking oil and fry pork cubes until light brown. Set aside. Add the garlic in the same pan and cook until lightly browned. Add the onions and saute for about 2 minutes. Add the tomatoes and also saute for 2 minutes. Add the alamang, then the brown sugar. Simmer for a few minutes. Add the fried pork and pour enough water to cover the meat. Cook covered for about 45 minutes or until meat is tender and the consistency isn't not so watery. Add the calamansi, pepper, and silis. Cook for another 3-5 minutes.