Hachero

Hachero has a strong affinity for foods of the Philippines. While the island country is not particularly known for its spicy food, there are many regional variations, and Hachero has a particular enthusiasm for Bicol express. This fiery dish is infused with siling labuyo, or bird's eye chilies, and is best complemented by a cold soda such as Pepsi or Sprite.

Originating in the Bicol region of southern Luzon, Hachero's favorite dish was popularized in Manila's Malate district and has since become a common menu item at restaurants and food stands throughout the Philippines. The name "Bicol express" comes from a passenger train that ran from Bicol to Manila, transporting people from the province to new lives in the metropolis.

Hachero recommends Bicol express for its rich and unusually complex flavors. The dish is a stew created from diced pork belly, cooked in a mixture of coconut milk, onions, garlic, shrimp paste (or small dried shrimp), and chili peppers. Hachero advises keeping several cold bottles of Pepsi on hand to wash down the dish, as the bird's eye chili ranks high on the Scoville heat scale. While not as hot as the habanero, the chili exceeds the rating of the jalepeno by a factor of more than 20 and is approximately twice as hot as the Thai pepper.

Hachero frequently cooks Bicol express in his kitchen, using available supermarket ingredients. Hachero has often served the dish to his friends who are interested in trying an authentic and original recipe from the Philippines.