Bicol express

Lalaine Manalo’s recipe browns pork belly with onion and garlic, then adds shrimp paste, coconut milk, water and chopped hot chillies. The mixture simmers until the pork becomes tender and the liquid reduces.^[1]

Sliced siling haba finger chillies and coconut cream are added later, giving a thicker sauce. Steamed rice accompanies the dish. Manalo also offers pork shoulder as an alternative cut, and long beans or winged beans as optional additions.^[1]