์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Bicol Express
A rich and spicy Filipino stew featuring tender pork belly simmered in creamy coconut milk with pungent shrimp paste and a generous amount of chilies. This Bicolano classic is known for its intense heat and savory depth.
๐ง ์ฌ๋ฃ
- 500 g Pork belly
- 400 ml Coconut milk(full-fat recommended)
- 2 tbsp Shrimp paste(Filipino bagoong alamang is traditional, but other fermented shrimp pastes can be used)
- 10 Long green chilies
- 5 Red chilies
- 3 cloves Garlic
- 1 medium Onion
- 1 tbsp Cooking oil(vegetable or canola oil)
- 100 ml Water(optional, to adjust consistency)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat the cooking oil in a large pot or Dutch oven over medium-high heat (around 190ยฐC / 375ยฐF). Add the cubed pork belly and sear until browned on all sides. This should take about 8-10 minutes. The pork should develop a nice crust.
โฑ๏ธ 10 minutes - 2
Add the minced garlic and chopped onion to the pot. Sautรฉ for 2-3 minutes until the onions are softened and fragrant.
โฑ๏ธ 3 minutes - 3
Stir in the shrimp paste and the sliced green and red chilies. Cook for another 2 minutes, stirring constantly, until the shrimp paste is fragrant and well combined with the pork and aromatics.
โฑ๏ธ 2 minutes - 4
Pour in the coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally.
โฑ๏ธ 30 minutes - 5
Continue to simmer, uncovered, for another 15-20 minutes, or until the sauce has thickened and the oil begins to separate from the coconut milk. This oil separation is a key characteristic of Bicol Express and indicates the flavors have melded beautifully. If the sauce becomes too thick, you can add a splash of water (about 100ml) to reach your desired consistency.
โฑ๏ธ 20 minutes - 6
Taste and adjust seasoning if necessary. Serve hot with steamed rice.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a less spicy version, remove all seeds from the chilies and use fewer red chilies.
- โThe 'oil separation' is crucial for authentic Bicol Express. Don't rush this step; allow the sauce to reduce and concentrate.
- โBicol Express is traditionally very spicy. Adjust the chili quantity to your personal heat preference.
- โServe immediately for the best flavor and texture, or let it sit for a few minutes as the flavors continue to meld.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add shrimp for a surf-and-turf version.
- Incorporate small pieces of taro root (gabi) for added texture and to absorb some of the spice.
- Some recipes include a small amount of fish sauce (patis) for additional umami.