Bicol Express
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 Servings
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Calories
1102 kcal
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Course
Main Course
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Cuisine
Filipino
Bicol Express
Description
This recipe begins by sautéing onions and garlic in neutral oil until softened, creating a flavorful base. Pork belly cubes are added and browned lightly to render fat and improve texture. Incorporating fresh shrimp paste adds a fermented savory depth unique to the dish. Coconut milk and water create a creamy and slightly diluted liquid for simmering, while a blend of minced Thai chilies and sliced finger chilies infuses heat and fragrance.
The stew simmers until pork becomes tender and the sauce reduces and thickens, releasing natural fat. Adding coconut cream near the end enriches the sauce further, giving it a luscious consistency. Seasoning with salt and pepper finalizes the flavor balance.
Bicol Express is typically served hot with steamed rice, allowing the spicy and creamy sauce to complement plain staples. The combination of textures—from soft pork to creamy sauce—alongside intense chili heat makes for a distinctive dish that highlights traditional Filipino flavors.
Freeze pork belly briefly to ease slicing into consistent cubes.When using bottled shrimp paste that is bright pink and salty, rinse and drain it to mitigate color bleeding and excess saltiness.Simmer coconut milk gently to prevent curdling and maintain a smooth sauce texture.Add vegetables such as long beans or string beans if desired for variation.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion peeled and sliced thinly
- 4 cloves garlic peeled and minced
- 2 pounds pork belly cut into 1-inch cubes
- 2 tablespoons shrimp paste fresh
- 1 can coconut milk 13.5 ounces
- 1 cup water
- 14 pieces Thai Chili pepper stemmed and minced
- 2 cups finger chilies siling haba, sliced
- 1 cup coconut cream
- salt to taste
- black pepper to taste
Instructions
- In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until softened.
- Add pork and cook, stirring occasionally, until lightly browned.
- Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.
- Add coconut milk, water, and chili peppers. Bring to a simmer and cook for about 35 to 35 minutes or until pork is tender and liquid is reduced and begins to render fat.
- Add finger chilies and cook, stirring regularly, for about 1 to 2 minutes.
- Add coconut cream and continue to simmer until thickened and begins to render fat.
- Season with salt and pepper to taste. Serve hot.
Notes
- Chill pork belly slightly before slicing for easier, cleaner cuts.
- If available shrimp paste is bright pink and salty, rinse and drain to reduce saltiness and color bleed.
- Cook coconut milk at a gentle simmer to avoid curdling and preserve creaminess.
- Optional vegetables include string beans or long beans added toward the end for texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 1102 kcal
% Daily Value*
| Calories | 1102kcal | 55% |
| Carbohydrates | 10g | 3% |
| Protein | 21g | 42% |
| Fat | 110g | 169% |
| Saturated Fat | 53g | 265% |
| Cholesterol | 168mg | 56% |
| Sodium | 411mg | 17% |
| Potassium | 592mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 52mg | 5% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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