Filipino Pork Belly Coconut Chili Stew

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A fiery signature dish from the Bicol region of the Philippines, this pork and coconut milk stew balances rich coconut cream with pungent fermented shrimp paste and abundant hot chilies. It comes together in under an hour yet tastes like it simmered all day, pairing perfectly with steamed white rice to tame the heat.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 48 gFat
• 24 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 4 gSugar
• 28 gProtein
• 1180 mgSodium
• 620 mgPotassium
• 70 mgCalcium
• 3.5 mgIron
• 38 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pork and aromatics

• 1.5 lbs (680 g) pork belly, skin removed, cut into 3/4-inch cubes
• 1 tablespoon canola oil
• 1 large yellow onion, finely chopped
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons shrimp paste (bagoong alamang)

For the coconut stew base

• 1 can (13.5 oz / 400 ml) coconut milk, well shaken
• 1 cup coconut cream (skimmed from 1 can chilled coconut milk)
• 1 cup chicken stock or water
• 2 tablespoons fish sauce (patis)
• 1 tablespoon brown sugar, packed

For the chili finish

• 8 to 12 red bird's eye chilies (siling labuyo), stems removed, lightly crushed
• 4 long red finger chilies (siling haba), sliced diagonally
• 1 cup shrimp, peeled and deveined (optional, added in last 5 minutes)
• 2 scallions, sliced on the bias
• Steamed jasmine rice, for serving

Directions

1. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork belly cubes in a single layer and sear until lightly browned on all sides, about 6 to 8 minutes. Transfer to a plate and pour off all but 1 tablespoon of fat.
2. Reduce the heat to medium. Add the chopped onion and cook, stirring often, until softened and translucent, about 3 minutes. Stir in the garlic, ginger, and shrimp paste, breaking up the paste with the back of the spoon, and cook until fragrant, about 1 minute.
3. Return the pork to the pot along with the chicken stock, fish sauce, and brown sugar. Bring to a simmer, cover partially, and cook gently for 15 minutes so the pork begins to soften and the flavors meld.
4. Pour in the coconut milk and stir well. Continue to simmer uncovered for another 10 to 12 minutes, allowing the liquid to reduce slightly and the pork to turn tender.
5. Add the crushed bird's eye chilies and sliced finger chilies. Simmer for 5 more minutes so the heat infuses through the stew. If using shrimp, stir them in now and cook just until they turn pink and opaque, about 3 minutes.
6. Skim off excess oil from the surface if desired. Taste and adjust seasoning with additional fish sauce or shrimp paste for saltiness and more chilies for heat.
7. Stir in the sliced scallions, ladle into shallow bowls, and serve immediately with hot steamed jasmine rice on the side.

Cook’s Notes

• Use pork belly with a moderate fat layer; it melts into the coconut milk and keeps the stew unctuous without needing extra oil at the end.
• Adjust the chili quantity to your heat tolerance. Removing the seeds from the bird's eye chilies tames the fire significantly while keeping the fruity flavor.
• For a thicker, more sauce-like consistency, use all coconut cream and skip the thinner coconut milk, then reduce uncovered for an extra 5 minutes.
• Authentic bagoong alamang is salty and pungent; if using a milder Thai shrimp paste, add an extra 1/2 teaspoon of fish sauce to compensate.
• This stew tastes even better the next day once the chilies have fully mellowed into the coconut milk, so consider making it a few hours ahead.

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