Pork Bicol Express Recipe

Pork Bicol Express has the entire characteristic that I enjoy in a pork dish. It is tender, creamy, and tasty. In addition, it has that good amount of heat that can awaken my taste buds. This recipe that I am sharing today will give you a delicious and spicy Bicol Express that is worthy for that extra cup or so of rice that you will be having.

Ingredients

• 1 lb. pork shoulder, sliced into cubes
• 3 pieces long green pepper (siling pansigang), sliced into thin pieces
• 2 to 8 pieces bird’s eye chili (siling labuyo) or Thai chili, sliced into small pieces
• 1 medium onion, sliced
• 4 cloves garlic, crushed
• 1 (45g) pack Knorr Ginataang Gulay mix
• 1 tablespoon shrimp paste (bagoong alamang)
• 3 tablespoons cooking oil
• ¼ teaspoon ground black pepper
• 2 ¼ cups water
• Salt to taste (optional)

Instructions

1. Heat oil in a cooking pot
2. Sauté garlic and onion until the onions get soft.
3. Add the ground black pepper and pork. Sauté until the color turns light brown.
4. Pour 1½ cups water. Let boil. Cover and continue to cook in medium heat until the pork gets tender and the water almost evaporates completely.
5. Prepare the gata by combining ¾ cup lukewarm water and Knorr Ginataang Gulay mix. Stir until the powder dissolves completely. Set aside.
6. Add the long green pepper, chili pepper, and shrimp paste into the cooking pot. Stir.
7. 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.
8. Add salt to taste. Transfer to a serving bowl.
9. Serve with rice. Share and enjoy!

Nutrition Information

Serving size: 4