TAMAL DE MASA ESTILO COSTARRICENSE
Bicol Express has it's funny, if not weird, name from the train that travels the Naga(Bicol)-Manila route. I don't really know why they chose to call it after the train but it definitely deserves to carry the name of the province of Bicol. Bicol is known in the Philippines for a lot of things such as the perfect coned, Mayon volcano, Pili nuts and, of course, for their love of spicy food.
In my own version of Bicol Express, I like to cook the pork first by stir frying it until golden and crisp and then add the coconut milk later. Then let it simmer until it makes a thick, creamy sauce.
- 2 Tablespoon oil
- 500 grams pork belly, cut into bite sizes
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 5 green chili, chopped (adjust according to how spicy you like it to be)
- 1½ Tablespoon shrimp paste (bagoong)
- 1½ cup coconut milk
- Heat oil in a skillet over medium-high heat. Stir fry the pork for several minutes until golden.
- Add the garlic and onion and cook until limp and aromatic. Add the shrimp paste and cook for another minute.
- Pour in the coconut milk and chili and lower heat to low. Let it cook for several minutes until pork is tender and sauce begins to thicken and render fat.
- Season with salt if needed.