Bicol Express — Luzon, Philippines

This Bicolano stew of pork in coconut milk loaded with chili owes its name to the Manila-Naga train launched in 1938: by the most repeated account, Cely Kalaw gave it the name at her Manila restaurant in the 1970s. Bicol is the coconut and chili region of the Philippines, and the dish proves it with siling mahaba and siling labuyo in near-aggressive amounts. Simmered slowly until the coconut milk thickens and releases its oil, which balances the heat.

Ingredients

500 g pork shoulder or loin, sliced into strips
400 ml coconut milk
8 siling mahaba (long green chilies), sliced
4 siling labuyo, chopped
4 garlic cloves, minced
1 small onion, chopped
2 tbsp bagoong alamang (shrimp paste)
2 tbsp cooking oil

350–550 kcal per typical serving. Per ~200 g serving without rice; add about 200 kcal for a cup of white rice. (estimated from the typical recipe)

Where to try it

Legazpi
Naga

More history on Wikipedia: Bicol Express

How it is made

Sauté the garlic, onion and bagoong in oil until the paste melts into it.
Add the pork and brown it until it loses its pink color.
Pour in the coconut milk, bring to a boil, then lower the heat; cook covered 30-40 minutes, stirring occasionally.
Add the siling mahaba and labuyo and cook 10 more minutes, until the sauce thickens and starts to release oil.
Adjust the salt and serve with freshly steamed white rice.