The Bicol Express

• 1/4 cup vegetable oil
• 1 tablespoon garlic chopped
• 1/2 cup onions chopped
• 1/4 cup ginger fresh, chopped
• 2 tablespoons dilao fresh, (tumeric)
• 1 kg pork cooked and cut into 1/2 inch slices
• 1 1/2 tablespoon hot chili peppers (siling labuyo, chopped)
• 1 1/2 cup bagoong alamang Filipino shrimp paste
• 6 cups coconut cream
• 2 cups green chili peppers fresh (elongated variety), sliced diagonally into 1/4 inch strips
• 1 1/2 cup sweet red bell peppers red peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips

1. Saute garlic in hot oil.
2. Add onions and cook until translucent.
3. Stir in fresh ginger, dilao, and the sliced cooked pork.
4. Stir continually for 5 minutes.
5. Add bagoong alamang and chopped hot chilli (siling labuyo).
6. Stir until the pork is completely covered by the mixture.
7. (about 15 minutes.)
8. Pour in 6 cups of coconut cream and add the sliced hot green and red peppers.
9. Continue cooking for about 20 minutes.
10. Add salt if necessary.
11. Note: chillis and peppers to be added according to spiciness desired.

vegetable oil, garlic, onions, ginger fresh, dilao fresh, pork, hot chili peppers, bagoong alamang, coconut cream, green chili peppers, sweet red bell peppers red peppers

Taken from recipeland.com/recipe/v/the-bicol-express-1045 (may not work)