Bicol Express

Ingredients
400 grams of sili na mahaba (long green chillies, almost chartreuse in color, they are mild in spice)

Two large pork chops, de-boned and sliced into thin strips

4 cloves of garlic, smashed and chopped up fine with some salt sprinkled on them

1 large onion, chopped fine

3 cups of EVCO or thick coconut milk

2 teaspoons of good bagoong (preferably without the nuclear red food coloring)

Instructions
Remove the stems from the chillies. ex3Take half of the chillies, slicelengthwise and remove seeds and piths, then cut into 1/2 inch pieces. For the other half of the chillies, cut into 1/2 inch pieces with pith and seeds intact. This formula yields a Bicol Express with some punch, you can adjust heat by increasing the proportion of chillies with seeds and pith in your dish.In a medium sized stainless or enameled pot, combine the EVCO, pork, onion and garlic and bring to a boil. Simmer until the pork is tender, about 10 minutes. ex4Add the sliced chillies and continue cooking until the chillies are just soft and the sauce is thickened. Add the bagoong and stir and cook a minute longer. I like the Bicol Express to be still saucy as I mix it in with my steaming rice for a delicious and spicy meal.