Bicol Express

In a medium size pot over medium heat, add the pork belly and cook until golden brown. When golden brown and the pork has rendered its fat, add the onion and cook until translucent.

Add the chili and shrimp paste. Mix, then add the coconut milk. Stir and bring to boil. Turn heat to low and simmer for 1 hour.

Increase heat back to medium and stir continuously until sauce is reduced and has thickened.

Place in a bowl, garnish with chopped green onions and serve with rice.

Note: Shrimp paste is available from most Asian markets or in the ethnic food aisle of a well-stocked supermarket.