Dinner

Bicol Express

Prep

15 minutes

Cook

45 minutes

Servings

FilipinoEasyLunchDinnerGluten FreeDairy FreePescatarian

About this dish

This Bicol Express is my Lola's recipe, passed down with love and a generous hand with chilies. It's a creamy, spicy pork stew from the Bicol region that gets its rich flavor from coconut milk and its fiery kick from siling labuyo.

Every spoonful brings me back to her kitchen, and I hope it brings a little warmth to yours too.

Ingredients

UK and US measurements are both included for every recipe.

pork belly, cubed

protein

1 kg

Imperial: 2.2 lbs

coconut milk (kakang gata)

dairy

400 ml

Imperial: 1⅔ cups

coconut cream

dairy

200 ml

Imperial: ¾ cup plus 2 tbsp

shrimp paste (bagoong)

seasoning

3 tbsp

siling labuyo, minced

vegetable

6-8 pieces

long green chilies, sliced

vegetable

4-5 pieces

shallots, sliced

vegetable

6 pieces

garlic, minced

vegetable

6 cloves

ginger, minced

herb

1 tbsp

cooking oil

fat

2 tbsp

water or broth

liquid

1/2 cup (approx.)

black pepper

spice

1/4 tsp

salt

seasoning

to taste

Method

Render the pork

7 minutes

Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the pork belly cubes and cook, turning occasionally, until they are lightly browned and some fat has rendered, about 5-7 minutes. Do not fully cook; just get some color for flavor.

Sauté aromatics

3 minutes

Push the pork to one side of the pot. Add the shallots, garlic, and ginger to the exposed area. Sauté until fragrant and the shallots become translucent, about 2-3 minutes. Stir everything together.

Add bagoong

2 minutes

Stir in the shrimp paste (bagoong) and cook for 1-2 minutes to release its aroma. This deepens the savory flavor of the dish.

Simmer in coconut milk

30 minutes

Pour in the first press coconut milk (kakang gata) and stir to combine. Bring to a gentle boil, then lower the heat to a simmer. Cover and cook for 30 minutes, stirring occasionally to prevent the coconut milk from curdling. The sauce will reduce slightly and the pork becomes tender.

Add chilies and coconut cream

10 minutes

Add the siling labuyo and sliced green chilies. Stir in the coconut cream. Continue simmering uncovered for another 10 minutes, allowing the sauce to thicken to a creamy consistency. Season with black pepper and adjust salt if needed (but remember the bagoong is already salty). If the sauce becomes too thick, add a splash of water or broth to loosen it.

Finish and serve

1 minute

Taste and adjust for spiciness or salt. Serve hot with steamed rice. Enjoy the creamy, fiery goodness just like my Lola used to make.

Equipment

[object Object]

Nutrition facts

420 kcal

Calories

25 g

Protein

8 g

Carbohydrates

48 g

Fat

2 g

Fiber

900 mg

Sodium

Tips

For authentic Bicol Express, use siling labuyo (bird's eye chilies) – they are small but incredibly spicy.
If.
If you prefer a milder heat, remove the seeds or reduce the amount.
When browning the pork, do not overcrowd the pot, work in batches if necessary so the meat browns properly instead of steaming.
If you can't find fresh long green chilies, you can substitute with Cubanelle peppers or sliced green bell peppers for a mild flavor, but the dish will lose some its signature kick.
Coconut milk can separate if boiled too vigorously. Keep the heat at a gentle simmer to achieve a smooth, creamy sauce.

Serving suggestions

Serve hot over steamed jasmine rice. This dish pairs well with a side of pickled vegetables (atchara) or a simple cucumber salad to balance the heat.

Rate this recipe

No ratings yet. Be the first to rate it.

Recipe by

Miguel Santos

Specialises in Filipino cuisine

Miguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.

Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.