A rich and spicy Filipino dish made with pork belly, shrimp, coconut milk, and chilies—perfectly balanced with savory bagoong and creamy gata.
Ingredients Tips:
• Choose pork belly with a good balance of meat and fat for tenderness.
• Use fresh shrimp for a sweet seafood flavor—don’t overcook to avoid rubbery texture.
• Bagoong adds depth—rinse if it’s too salty or strong.
Cooking Tips:
• Use fresh coconut milk and cream if available for best flavor.
• Simmer low and slow to allow flavors to develop and the sauce to thicken.
• Add chilies gradually if you’re unsure of your spice tolerance.
Bicol Express
A rich and spicy Filipino dish made with pork belly, shrimp,coconut milk, and chilies—perfectly balanced with savory bagoong and creamygata.
Ingredients
- 1 kg pork belly sliced
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tbsp cooking oil
- 1 large onion chopped
- 1 thumb-sized piece of ginger julienned
- 2 tbsp minced garlic
- 2 tbsp shrimp paste bagoong alamang
- 1 can 400ml coconut milk
- 3 cups water
- 4 pcs green or red finger chilies chopped
- ½ kg shrimp peeled and deveined
- Red Thai chilies adjust to spice preference
- 1 cup coconut cream
- Additional black pepper to taste
Instructions
- Season pork belly with salt and pepper, mix, and set aside.
- Heat oil in a large pan. Sauté onion, ginger, and garlic until fragrant.
- Add shrimp paste and sauté for another 1–2 minutes.
- Add the seasoned pork and cook until lightly browned.
- Pour in the coconut milk and water. Bring to a boil, then simmer for 25–30 minutes until pork is tender.
- Add chopped chilies and shrimp. Simmer for another 5–8 minutes or until shrimp turns pink.
- Pour in the coconut cream and add red Thai chilies. Simmer for another 5 minutes until thick and creamy.
- Adjust pepper to taste. Serve hot with rice.
