Filipino Bicol Express with Sautéed Beans

Method

1. In a deep saucepan over medium to high heat, add the pork. Allow it to brown well on all sides until golden and the fat has rendered. Once nicely caramelised, remove from the pan and set aside.
2. Lower the heat to medium. Add a little oil if needed, then sauté the onion, garlic and ginger until softened and fragrant. Take your time here and avoid browning too much.
3. Return the pork to the pan. Add the light soy sauce and shrimp paste and sauté until the pork is well coated and everything smells deeply savoury.
4. Stir in the chopped long green chillies, coconut milk and water. Bring to a gentle simmer, then reduce the heat to low. Cover and let it cook for around 35 to 40 minutes, or until the pork is tender.
5. Add the bird’s eye chillies and pour in the coconut cream. Continue to simmer gently, uncovered, until the sauce thickens to your liking. Season with salt and pepper to taste. It is completely normal for some oil to separate from the coconut cream. The key is to keep it at a low simmer rather than a rolling boil for a creamier finish.
6. For the sautéed beans, heat the neutral oil in a separate pan over medium to high heat. Add the green beans and cook for a couple of minutes on each side until slightly blistered and vibrant.
7. Add the minced garlic and light soy sauce and continue sautéing until fragrant and well combined. Season with salt and pepper to taste.
8. Serve the Bicol Express over hot steamed rice with the sautéed beans on the side or layered through for a little extra texture and balance.