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BICOL EXPRESS

Ingredients:

6 cloves garlic, peeled and roughly chopped
1/4 cup bagoong alamang
1/2 kg MONTEREY PORK BATOK, blanched* and sliced
1 (400 mL) can coconut cream (kakang gata)
3 pc finger peppers (siling haba), washed and sliced diagonally

Procedure:

  1. In a heavy bottom saucepan, combine garlic, bagoong alamang, pork and coconut cream. Let it simmer for 15 to 20 minutes while continually stirring.
  2. Add peppers. Mix well and simmer for another 10 minutes.

Makes 8-10 servings. 

**Blanching: plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to stop the cooking process.

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