Ginataang Sili (Bicol Express)

½ kg green finger chilies (siling panigang)
1 ½ cups coconut milk (2nd extraction grom grated coconut, gata)
3 cloves garlic
1 thumb ginger, sliced
¼ kg boneless pork belly (liempo), cut into ½ inch thick pieces
2 heaping tbsp shrimp paste (bagoong alamang)
1 medium onion, coarsely chopped
1 cup coconut cream ( first extraction from grated coconut, kakanggata)
1 bulb tanglad, crushed (optional)


1) Cut the finger chilies diagonally. Remove the seeds if you want the dish less hot.
2) In a pan, put together the coconut milk, garlic, ginger, tanglad (if using) and pork. Cover and allow to boil until pork is tender. Add the shrimp paste and cook for 1 minute. The coconut milk should have been reduced by half at this point.
3) Add the chilies, stir fry for 30 seconds then add the coconut cream. Stir once and allow to cook in medium heat until oil forms on top.
4) Remove from heat and serve.