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Sous Vide Bicol Express Recipe

Ingredients

  • 700-800 g Pork Belly (deboned)
  • 3 Tbsp of Extra Virgin Coconut Oil
  • 4 Birds Eye Chillies (or 6 Green Chillies) - sliced (reserve a few slices for garnishing)
  • 3 Tbsp of Shrimp Paste
  • 4 cloves of Garlic (minced)
  • 1 French Shallot (minced)
  • 2 cups of Coconut Milk
  • Salt & Pepper to taste
  • Canola Oil

Instructions

  • Vacuum seal pork belly (whole piece) with extra virgin coconut oil and some salt & pepper. Sous vide at 68 degrees Celsius for 12 hours.
  • Take pork belly out of the bag and allow to cool before cutting into strips.
  • Heat a small amount of oil on medium heat in a large pan.
  • Add pork belly strips and sear all sides in the pan (just a quick sear to brown them would be enough as you wouldn't want to overcook them). Sear them in batches if it doesn't fit in the pan (avoid overcrowding the pan). Set aside.
  • Discard fat from the pan but keep 2 tablespoons in the pan. Heat the pan back on medium heat and add in the garlic and shallots. Sauté until fragrant.
  • Add in shrimp paste and sliced chillies and sauté all ingredients together.
  • Pour in the coconut milk and bring to a boil. Reduce to low heat and simmer for 10 minutes.
  • Add in pork belly and simmer for another 10 minutes for the flavour to infuse into the pork. Your gravy should thicken slightly.
  • Season with salt and pepper.
  • Garnish with some fresh sliced chillies.
  • Serve with a side of Pickled Green Papaya. The pickle helps counter some of the spiciness from the Bicol Express.