Bicol Express is a spicy dish which hails from the Bicol region of the Philippines. It's made with tender pork and coconut milk to create a hearty and delicious meal.
You might want to try these famous Filipino dishes, Pork Lumpia, Pork Siomai, and Ginisang Sayote.
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Why you'll love them
- Easy to make and requires only few ingredients.
- Bold and flavourful perfect for spicy lovers.
- Versatile, it can be substituted with chicken, beef or even tofu for a healthy version!
What is Bicol Express?
Bicol Express is a popular Filipino dish consisting of pork braised in coconut milk and flavored with a spicy blend of shrimp paste (alamang), chili peppers, garlic, and onions.
This dish originates from the Bicol region of the Philippines, where it gets its name. It's perfect with rice and enjoyed by spicy food lovers.
Ingredients
- Pork: I highly recommend to use pork belly or shoulder. These cuts of meat are tender and will absorb the flavors of the sauce well.
- Coconut Milk: full-fat coconut milk for a richer and creamier flavor. Avoid using coconut cream as it has a thick consistency.
- Chili Peppers: I am using Thai chili peppers or siling labuyo for this dish. Adjust according to your desired spice level.
- Shrimp Paste: is a key ingredient for this recipe. This recipes uses plain/uncooked shrimp paste. You can find them in Asian/Filipino store.
- Onion: white, yellow or red onions works fine.
- Garlic: about 4 cloves of garlic.
How to make it
Step 1. Sautè aromatics until fragrant.
Step 2. Add pork and cook until browned.
Step 3. Add in coconut milk, shrimp paste, chillies and simmer until meat is tender.
Step 4. Season with salt and pepper of needed.
Serving
Pork Bicol Express can be served with warm rice. I also loved to eat them with a side of tortang talong.
Store
To store, let it cool down to room temperature. To prevent condensation from forming inside the container and maintain the quality of the dish. Transfer to an airtight containers and store in the fridge for 3-4 days.
More Pork Recipes
What to make next
Pork Bicol Express Recipe
Ingredients
- 500 grams pork belly cut into strips
- 1 tablespoon oil
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 4 pieces long green chillies sliced and more if preferred
- 2 pieces bird's eye chillies
- 1½ tablespoon shrimp paste uncooked bagoong
- 1½ cup coconut milk canned coconut milk
- salt and pepper to taste
Instructions
- In medium heat pan, add oil, sauté onions until translucent. Add the minced garlic and cook for another minute until fragrant.
- Add pork and cook until no longer pink and golden brown.
- Pour in the coconut milk, add shrimp paste and chillies. Bring it to a simmer. Cover the pan and let the pork cook for about 25-30 minutes or until tender and fully cooked. Stir occasionally to prevent sticking.
- Season with salt and pepper of needed.
Notes
- Pork: I highly recommend to use pork belly or shoulder. These cuts of meat are tender and will absorb the flavors of the sauce well.
- Coconut Milk: full-fat coconut milk for a richer and creamier flavor. Avoid using coconut cream as it has a thick consistency.
- Chili Peppers: I am using Thai chili peppers or siling labuyo for this dish. Adjust according to your desired spice level.
- Shrimp Paste: is a key ingredient for this recipe. This recipes uses plain/uncooked shrimp paste. You can find them in Asian/Filipino store.
- Onion: white, yellow or red onions works fine.
- Garlic: about 4 cloves of garlic.
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