A rich and creamy Filipino dish made with pork simmered in coconut milk and shrimp paste, perfectly balanced with the heat of green chilies.
Cooking Tips:
• For extra richness, use pork belly with a good balance of fat and meat.
• Stir occasionally to prevent the coconut milk from curdling.
• Add red chilies for a spicier version.
Ingredients Tips:
• Use fresh coconut milk and cream for a more authentic flavor.
• You can replace pork belly with chicken or shrimp for lighter versions.
• For deeper flavor, sauté the shrimp paste longer before adding the meat.
Bicol Express
Arich and creamy Filipino dish made with pork simmered in coconut milk and shrimp paste, perfectly balanced with the heat of green chilies.
Ingredients
- 2 tbsp cooking oil
- 1 head garlic minced
- 2 medium onions chopped
- 2 thumb-size ginger sliced
- 3 tbsp sautéed shrimp paste bagoong alamang
- 3 kg pork belly cut into cubes
- 4 cups coconut milk
- 5 –8 pcs long green chilies sliced or whole
- 4 cups coconut cream
- Salt and pepper to taste
Instructions
Cook the Pork:
- Heat cooking oil in a large pan over medium heat.
- Sauté garlic, onion, and ginger until aromatic.
- Add the shrimp paste and stir for 2–3 minutes to release its flavor.
- Add pork belly and cook until lightly browned on all sides.
Simmer in Coconut Milk:
- Pour in the coconut milk and bring to a gentle boil.
- Add salt and pepper, then cover and simmer over medium heat for 35–45 minutes or until the pork becomes tender. Stir occasionally to prevent curdling.
Add Coconut Cream and Chilies:
- Once pork is tender and sauce has slightly reduced, add the coconut cream.
- Add the long green chilies and simmer uncovered until the sauce thickens and oil begins to separate.
- Adjust seasoning to taste.
Serve:
- Serve hot with steamed rice.
