First, prep everything.  I cut my pork belly into uniform 1-inch cubes. I slice the onions thin, mince the garlic, and prepare my chilies (mincing the Thai chilies and slicing the finger chilies into rings).

I heat oil in my heavy-bottom pan over medium heat, then add the sliced onions. I cook them until translucent and soft (about 3-4 minutes), then add the minced garlic and cook until fragrant, be careful not to let it brown and turn bitter.

I increase the heat to medium-high and add my cubed pork belly. I cook it, stirring occasionally, until all sides turn golden brown (about 5-7 minutes).

I lower the heat back to medium and add the shrimp paste (bagoong), stirring well to coat the meat evenly.

I pour in the coconut milk and water, stirring gently to combine everything. Then I lower the heat, cover the pan, and let it simmer gently for 40-45 minutes until the pork becomes tender.

Once the pork is tender, I add both types of prepared chilies, stirring gently to incorporate them into the sauce.

I pour in the coconut cream and reduce the heat to very low. I simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and I see orange oil floating on top.

I taste and season with salt and pepper, then let it simmer for 2-3 more minutes.

Finally, I turn off the heat and let it rest for 5 minutes before serving.

Enjoy your Bicol Express!