My Father's Bicol Express

My father’s bicol exress is my favorite dish that my father cooked. It is also my cousin’s favorite because of the spiciness. My grandmother told us that the reason why we love spicy foods, because we have a blood of bicolana/bicolano. Ingredient and Portion: 2 kls. pork belly (menudo cut) 3 pcs. coconut (meat grated and extracted into 1st and 2nd extraction) *it is better to buy in wet markets since they already have improvised coconut milk extraction machine* 1/2 k. bagoong alamang 6 segments garlic, pounded and minced 2 medium onions, chopped 1kl finger chilies or sili pangsigang ( sliced diagonally) dash of pepper dash of sugar (to balance the taste if bagoong is too salty) water Directions: 1. Wash and drain the pork cutlets and set aside. 2. In a wok with 3 cups water,bring to boil the meat cutlets until tender. 3. When the wok is almost dry and the pork starts to sizzle, add the onions and garlic then saute in the pork's own fat. 4. When almost brown and fragrant with spices, add the bagoong alamang then mix and cook. 5. Pour the 2nd extracted coconut milk then simmer. 6, Add the sliced finger chilis.cook for 5 minutes. 7. Pour the remaining coconut cream and simmer. 8. Cook for another 5 minutes. 9. Balance the taste with sugar, salt if needed and a dash of pepper.