Description
A spicy Filipino stew that is loaded with pork, garlic, ginger, chilies, and onion that screams comfort. Perfect when served with rice.
Ingredients
- 2 Tablespoons Canola Oil
- 1 pound Pork Belly, Cut Into 2 Inch Cubes
- 1 whole Onion, Sliced
- 4 cloves Garlic, Minced
- 2 Tablespoons Fresh Ginger, Minced
- 14 whole Thai Chilies (or Serrano)
- 4 Tablespoons Roasted Shrimp Paste (this Stuff Stinks But Brings Such Umami)
- 2 cans (about 13 1/2 Oz. Size) Coconut Milk
- 1 teaspoon Salt To Taste
- 1 teaspoon Cracked Black Pepper, To Taste
- 4 cups Cooked Jasmine Rice, Optional
Preparation
Start by heating a medium-sized pot (you will cook everything in this pot) on medium heat, then add the oil. Once oil comes to temperature, add cubed pork belly. Cook pork belly, turning as it cooks, until all sides are browned.
Once pork is browned, add onions, garlic, and ginger. Give a good stir, and continue to cook for about 3 minutes or so.
Add the shrimp paste. Turn on your vent on high as this stuff has some funk (good funk), and continue to stir. Toss in chilies, stir again, then add coconut milk. Bring to a simmer and cook for about 1 hour, on low, stirring along the way. Before serving, taste and season with salt or pepper.
Now you are ready to dig in. I like to serve with a small bowl of rice to the side, along with a soup bowl of the Bicol Express. This dish is rich, creamy, spicy, funky, and overall totally comforting and right up my alley.
