Bicol Express Recipe Hot and Spicy Pork Cooked with Chili Peppers in Coconut Milk and Shrimp Paste

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This Bicol Express recipe packs a lot of heat and is not 'for the faint of heart'.This fiery dish is made with coconut milk, shrimp paste and a whole bunch of long green chili peppers.My friend from the Bicol province where it is said to have originated says they sometimes omit the pork and use only the peppers...wow!

Ingredients
• 2 pounds pork shoulder, cubed
• 4 pcs. long green chili peppers, (seeded)
• 2 cans (13.5 ozs.) coconut milk
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 2 thumb size ginger, cut in strips or shredded to make 2 teaspoons
• 2 tablespoons shrimp paste or bagoong alamang
• salt and pepper to taste

Procedure
1. Heat oil, saute the garlic and onion and ginger, and half of the chili peppers.
2. Add in the cubed pork and shrimp paste and saute for 2 minutes.
3. Add the coconut milk, stir until it boils.
4. Turn down the heat to simmer, stirring occasionally, until half the liquid is evaporated, about 15 minutes.
5. Stir in the rest of the chili peppers, and continue simmering until the meat is tender and coconut milk has rendered fat, about 10 minutes.
6. Add salt and pepper to taste. Adjust the heat if it's not hot enough, by adding the seeds that you removed from the peppers.
7. Serve with rice.