This recipe for Bicol express calls for the addition of pineapple that balances both salty and spicy flavors in the dish.
- 1 pound salted shrimp
- 2 pounds pork belly or shoulder (cut into small pieces)
- 2 tablespoons ginger (minced)
- 3 garlic cloves (minced)
- 1 medium red onion (diced)
- 1 can (14 ounces) coconut milk
- 1 cup pineapple (chopped)
- 2-3 Long hot peppers (sliced)
- Bird’s eye chili/Thai chili (optional)
- Rinse the salted shrimp (usually very salty!) very well under cold running water. Drain.
- In a sauté pan, add a little oil and lightly brown the meat. Be careful of the splatter. Discard the rendered fat and set meat aside.
- Over medium-high heat, sauté ginger first, then add garlic and half of the onions.
- Add the salted shrimp in and let it cook until it starts to dry up.
- Add pineapple and meat back in. Mix it up.
- Add coconut milk. Mix it up. Lower the heat and cover to cook until the meat is tender and the sauce thickens, about 30 minutes. Add water if it dries up too soon.
- Add the remaining onions and peppers at the very end.
- Serve and add more chiles, as you wish.