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.