Cooking 101: Mild Bicol Express

This is the first time I'm cooking this authentic Filipino dish and for a beginner, my husband truly loved it! I was also able to use a substitute for the fresh coconut milk. It's a product of Del Monte and it's in powder form (you have to dissolve it in 1 cup of water). It made no difference; still tasted like real gata!

Ingredients:
1/2 k liempo (pork belly), cut into 1/2 inch strips
1/4 cup sauteed shrimp paste
3 different kinds of chili (3 pcs siling labuyo, 1 pc red bell pepper and 1 pc siling pang-sinigang, minced)
1 cup coconut milk
1/2 head of garlic, crushed
1 med-sized red onion, sliced

Procedure:
How to prepare the Shrimp Paste - saute garlic, onion and tomatoes. Add in shrimp paste and cook for about five minutes. Add in sugar if the shrimp paste tastes too salty. You may also add in a bit of water.
1. Saute garlic and onion. Add in pork then cook until the pork strips' edges turn brown.
2. Add in the minced chili (tip: the hotness of the viand depends on your taste. My husband is particularly not a fan of too spicy food so I used three different chili to make the perfect blend)
3. Add the sauteed shrimp paste little by little to make sure that the dish does not become too salty. Cook for about 3-5 minutes.
4. Pour in the coconut milk. Lower the heat then let simmer for 7 minutes. Garnish with sliced siling pang-sinigang and serve hot with steaming rice.

Enjoy!