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

• porções: 6 servings
• tempo ativo: 20 minutes
• tempo total: 2 hours 40 minutes

Ingredientes

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

Instruções

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.

Nutrição

• Calorias: 812 kcal
• Gordura Total: 62 g
• Gordura Saturada: 33 g
• Gordura Insaturada: 0 g
• Colesterol: 162 mg
• Sódio: 209 mg
• Carboidrato Total: 23 g
• Fibra Dietética: 6 g
• Açúcares Totais: 4 g
• Proteína: 44 g