Like Baguio, Cebu and Ilocos, Bicol is of the favorite tourist spots of the country. It holds the wonder of the Mayon Volcano (according to news it’s most likely to erupt soon) which is recognized to be the most natural “Perfect Cone” in the world. The region also possess magnificent beaches, historical monuments and locations like Bicol Heroes Trylon, Headless Monument, Liberty Bell, and Cagsawa Ruins. Its pride also includes having the largest fish – whaleshark or butanding and the smallest fish – Sinarapan, in the world. With all the beauty and wonder of the region has, Bicol is very well known for its spicy dishes blended with thick coconut milk or gata. The coconut milk used is made by squeezing grated coconut meat in a cloth.
Bicol Express is one of the amazing Filipino dishes for those who want their meals to have a lot of heat. It is a meat stew cooked in fresh coconut milk and a bunch of siling labuyo or chili peppers. I myself haven’t been to Bicol yet, but because of their dishes, one could have a taste of what Bicol can offer.
1 kilo pork, cubed
2 tbsp. minced ginger
1 cup thick coconut milk
1 tbsp. vegetable oil
1/4 cup onion, minced
1 tbsp garlic, minced
2 pieces red chili peppers, minced
5 – 7 pieces green long chili peppers, minced
For 10 minutes, boil the pork cubes with 2 cups water and pinch of salt. Then, remove from heat. Separate pork broth and pork. On a separate pan, sautee garlic, onion and pork until pork cubes in vegetable oil until pork turned light brown. Add half of the pork broth. Simmer for 20 minutes or until meat is tender and about 1/4 cup of pork broth left. Pour the coconut milk and simmer until sauce thickens. Add the chili peppers and salt. Cook for few minutes then serve with hot rice.