Bicol Express

Cut the pork into strips about 1 cm thick. Finely chop the onion, mince the garlic, and slice the ginger thinly. Cut the long green chili peppers on the diagonal; leave the Thai chili peppers whole or chop them.

Heat the vegetable oil in a wide, heavy-bottomed pot over medium heat. Add the onion, garlic, and ginger, and cook for 3–4 minutes until the onion softens.

Add the pork and sauté for 8–10 minutes, stirring occasionally, until the meat is lightly browned and starts to render its fat.

Stir in the shrimp paste and cook for 2 minutes, coating the pork evenly.

Pour in the coconut milk, bring to a gentle simmer, reduce the heat to low, cover, and braise for 40–45 minutes. Avoid boiling vigorously so the coconut milk doesn't separate.

Add the Thai chili peppers and long green chili peppers, pour in the coconut cream, stir, and simmer uncovered for another 10–15 minutes, until the sauce thickens and the coconut oil rises to the surface.

Season with salt and black pepper to taste. Serve Bicol Express hot with steamed white rice.