To begin, heat vegetable oil in a heavy pot over medium heat. Add onion, garlic and ginger. Cook gently until soft and fragrant. Move on to adding pork.

Add the pork belly pieces to the pot. Sear on all sides until lightly golden. This step builds depth of flavour. Transition to adding shrimp paste.

Stir the bagoong alamang into the pork. Allow it to cook for 2 to 3 minutes to release its aroma. This forms the savoury base. Move to coconut milk.

Pour in the coconut milk and stir well, scraping up any caramelised bits at the bottom. Lower the heat to a gentle simmer and cover. Let it cook for 30 minutes until the pork is tender. Continue with seasoning.

Add fish sauce and palm sugar. Taste and adjust the seasoning at this stage, remembering that the stew will thicken and intensify as it cooks. Move to chillies.

Stir in the green chillies and bird’s eye chillies. Simmer for another 10 minutes. Adjust the number of chillies depending on how fiery you like it. Proceed to coconut cream.

Pour in the thicker coconut cream. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce reduces slightly and becomes glossy. The pork should now be tender. Transition to final touches.

Turn off the heat and let the stew rest for a few minutes. This allows the flavours to settle. Move to plating.

Serve the Bicol Express in a deep bowl alongside steamed rice. Garnish with extra sliced green chillies for a vibrant finish. For presentation, a banana leaf lined tray adds a traditional touch.