Keto Bicol Express with Pork

Ingredients

• about 680 g Pork Belly
• 1 can Coconut Milk
• 2 tbsp Shrimp Paste (Bagoong)
• 1 large Onion
• 4 cloves Garlic
• 4 small Chili Peppers
• 2.54 cm Ginger
• 1 cup Green Beans

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g of pork belly in a large pot and cover with water. Bring to a boil over high heat (100°C / 100°C) and cook for 30 minutes, or until the pork belly is tender. Drain the water, let the pork belly cool slightly for about 10 minutes, then slice it into small pieces.
2. 2While the pork belly is cooling, prepare your aromatics. Peel and finely chop the 1 large onion. Peel and mince the 4 cloves of garlic. Peel and thinly slice the 2.54 cm of ginger.
3. 3Place a large heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the chopped onion, minced garlic, and sliced ginger. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
4. 4Add the sliced pork belly and the 4 small chili peppers to the pot. Cook for 5 minutes, stirring frequently, until the pork belly is lightly browned.
5. 5Pour in the 1 can of coconut milk and stir in the 2 tbsp of shrimp paste (bagoong). Bring the mixture to a gentle simmer, stirring to combine everything.
6. 6Trim the ends off the 1 cup of green beans and cut them into 2.54 cm pieces. Add the green beans to the pot. Continue to simmer for 10-15 minutes, stirring occasionally, until the green beans are tender-crisp and the sauce has thickened slightly.
7. 7Serve the Keto Bicol Express hot.

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