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Bicol Express (Filipino Stew With Pork, Coconut, and Chiles)

6 servings

分量

20 minutes

調理時間

2 hours 40 minutes

総時間

材料

2 tablespoons (30g) coconut oil, virgin or refined

3 pounds (1.3kg) boneless, skinless pork shoulder, trimmed and cut into 1-inch cubes

1 medium red onion (8 ounces; 225g), roughly chopped

30 medium garlic cloves (150g), minced

One 3-inch knob fresh ginger (60g), peeled and finely chopped

One 13.5-ounce (400ml) can unsweetened coconut cream

One 13.5-ounce (400ml) can unsweetened coconut milk

10 fresh red or green Thai chiles, stemmed and finely chopped (see note)

3 tablespoons (80g) ginisang bagoong (see note)

1 scallion, ends trimmed and sliced thinly on a bias, for garnish

Cooked white rice , for serving

手順

In a large Dutch oven, heat oil over medium-high heat until shimmering. Using tongs, add half of the pork and cook, flipping occasionally, until golden brown on all sides, 5 to 7 minutes. Transfer to a large plate or rimmed baking sheet and set aside. Repeat with remaining pork.

Add onion, garlic, and ginger to now-empty Dutch oven. Cook, stirring occasionally, until aromatics are softened, about 3 minutes. Add coconut cream, coconut milk, and reserved pork and stir until well combined. Bring to a boil, then lower heat to maintain a simmer. Cook, stirring occasionally, until liquid is brown and reduced by half and pork is completely tender, about 2 hours. Stir in chiles and ginisang bagoong.

Transfer Bicol express to a serving bowl, garnish with scallion, and serve immediately with rice.

栄養

サービングサイズ

-

カロリー

812 kcal

脂肪総量

62 g

飽和脂肪

33 g

不飽和脂肪

0 g

トランス脂肪

-

コレステロール

162 mg

ナトリウム

209 mg

炭水化物総量

23 g

食物繊維

6 g

糖質総量

4 g

タンパク質

44 g

6 servings

分量

20 minutes

調理時間

2 hours 40 minutes

総時間
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