Bicol Express is pure comfort food! With pork cubes cooked in coconut milk and chili peppers, it’s rich, creamy, spicy and delicious. Serve with steamed rice for a hearty and big flavored meal!
The day after I made my very first gising-gising, I packed half of it to work for one of my co-workers to try. She is from Bicol, and I was interested to know what she thought of my newfound recipe. Alas! Instead of the rave review I expected, she barely touched the portion I ladled on her plate.
The next day in the break room, she plopped a big Tupperware in front of me and said, “This is how you do spicy. Go big or go home.” Oh. My. Gaawwd! Her Bicol Express was so viciously hot I couldn’t feel my tongue after each bite and yet it was so deliriously good I kept digging in for more!
I first posted my version of this dish in May 2014, but although it has received great reviews from our readers, I am updating it now with a few changes. I wanted the recipe to be as authentic as possible, and after researching online and asking all my Bicolano friends for guidance, I think the new method below comes pretty close.
One of the changes I made to my previous recipe is adding about 2 cups of sliced finger chilis along with the 14 reasonably large red Thai chili peppers (siling labuyo), and the result is definitely not one for the meek. My mouth was seriously on fire while I was eating the savory pork for lunch today!
You can decrease the number of peppers or scrape the seeds off the pods before mincing if you want to tone down the spice, but as my Bicolana friend said, it’s NOT Bicol Express if it’s not numbing your tongue. In fact, the authentic Bicol version uses more chili than pork!
If you want the same creamy flavors but with a friendlier heat, you can try this binagoongan baboy sa gata instead.
Another change is using fresh instead of sauteed shrimp paste and it does tastes so much better. Bagoong is a big flavor component in this sinilihan dish so don’t skip it.
Cooking tips
- To make slicing easier, freeze the pork belly until partially firm.
- If you’re in the U.S. and have only access to the bottled “neon pink” shrimp paste, you might want to rinse it and drain well before using in the recipe to rid of the extra saltiness and the bright color that might otherwise bleed into the dish.
- Coconut milk tends to curdle or separate when brought to a boil or heated too quickly. Cook in a gentle simmer to ensure a smooth, creamy sauce.
- If you’d like to add vegetables, you can use cut sigarilyas, long beans (sitaw) or string beans.
- As you can see from our nutritional facts below, this recipe is not exactly waist friendly. Unfortunately, the delicious pork belly cubes and rich, creamy coconut sauce we love come with a price. If you want to trim down some of the calories, swap the belly with a leaner cut such as pork shoulder. You can also sub the pork with boneless, skinless chicken!
How to serve
Serve Bicol express as a main dish for lunch or dinner with steamed rice as the perfect canvas for its rich, spicy flavors.
How to store
- Due to the coconut milk, this spicy pork stew spoils rather quickly especially outside of refrigeration. Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
- You can also freeze for up to 2 months but the sauce might separate when thawed. It will still be ok to eat but might look slightly grainy.
- Reheat in saucepan over medium-low heat to 165 F or in the microwave at 2 to 3-minute intervals until completely heated through.
More ginataan recipes
Craving for more creamy dishes? Ginataang talong is amazing with steamed rice. Ginataang Seafood is my mom’s specialty and it’s special for delicious reasons!
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 2 pounds pork belly, cut into 1-inch cubes
- 2 tablespoons fresh shrimp paste
- 1 can (13.5 ounces) coconut milk
- 1 cup water
- 14 pieces Thai chili peppers, stemmed and minced
- 2 cups finger chilies (siling haba), sliced
- 1 cup coconut cream
- salt and 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.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Alexis says
Tried to make this twice already! Quick and easy! Really good! My first time to make Bicol express using your recipe! Thank you 🙂
Lalaine Manalo says
I am glad you enjoyed it!
Nikolai Ken Mostoles says
This is not original bicol express. By the looks of it it’s not authentic. By the way im from Albay Bicol
Lalaine Manalo says
Bicol Express was actually made popular in Malate, Manila so I don’t think it will be an “authentic Bicol dish” because it didn’t originate from Bicol.
Todd says
I am a retired American living in Tagaytay for the last 5 years. I’ve had Bicol Express at many restaurants as I love very spicy food. My friend’s wife is from Bicol, and she gave me a recipe last week that included a large quantity of Libas leaves, soaked in hot water, plus ginger and lemongrass. The result was good, but way too much lemon flavor and not enough spice. All the restaurants around here make it like this recipe. I’ve just finished making my first batch and I absolutely love it!! The flavor is amazing. Thank you so much for taking the time to provide this recipe. I will be making it regularly from now on.
Lalaine Manalo says
Thanks for the 5-stars! I’m glad you enjoyed the recipe.
RENE TORRE says
I am here in Saudi Arabia and I am cooking Bicol Express but using beef instead of pork. I am having difficulty finding shrimp paste in the groceries here. Is there any substitute for the shrimp paste? Appreciate your reply on this inquiry.
Your recipes are cost savings and it also enhanced my passion for cooking. Thanks a lot.
Lalaine Manalo says
You can use fish sauce, if available. 🙂
Kateleen Pantanosas says
Hello po. Ano pong difference nang coconut milk and coconut cream?☹
Lalaine Manalo says
Coconut cream is coconut milk, but it’s the first extraction. Yung kakang gata ang tawag sa atin. Mas thicker and more flavorful
Vernon Kamiaz says
What is the difference between coconut milk and coconut cream. I never knew there was a difference.
I’m from Guam and we use coconut milk, originally… milk from a freshly grated coconut, now we use can coconut milk for convenience to cook with.
Lalaine Manalo says
They’re technically both coconut milk, but coconut cream refers to the first extraction or what we call kakang gata. It’s thicker and richer than “coconut milk” which is the second or third extraction.
Kimmy says
Thanks for this recipe!
Can i just follow this method and use chicken instead of Pork? I saw your chicken bicol recipe too but it doesn’t need coconut milk. Only cream. I wonder why?
Lalaine Manalo says
Coconut cream is coconut milk, only thicker as it’s the first extraction or what we call kakang gata 🙂
NJ says
I bookmarked your page as it has been very helpful for me. Thinking of what to cook is a daily struggle but not anymore because of your website. Bicol express will always be my and son’s favorite so thank you for sharing your version. Haven’t tried it with shrimp paste yet so it’s new to me. Again, thank you and God bless you.
Lalaine Manalo says
Thank you so much, NJ. I am so glad the recipes have been helpful. Happy cooking!
Tony E says
I am from Cam Sur, Bicol Region. I learned to make Bicol Express from the yaya of my best friend. She had been making it long before it was called bicol express, when it was simply called guinataang sili, because, mostly what you see are hot red and green peppers. No onions, but instead, ginger and lemongrass. The “mirepoix” of our guinataan dishes is composed of garlic, ginger and lemongrass. And that is how i’ve been making it since. Try it and hope you’ll like it.
Lalaine Manalo says
Thanks for the tip! Will definitely your version a try. Sounds delicious!
Mary Grace Gorgonia says
It is called Bicol Express from the Bicol express train that runs through Bicol region to Manila. Vendors from Bicol area Train station would sell it but predominantly from Iriga city.
Mark Anthony Lacson says
Hi ask ko lng ok lang po ba yung siling haba hindi ipastem? Anu po epekto ng stem tsaka kaunti lang po ilalagay ko mga 4 kasi may bata kami for one kilo
Lalaine Manalo says
Alisin rin po ang stems nang siling haba. Oo konting sili lang para hindi masyado spicy 🙂
Chloe says
Hello.. I’m going to make this today. I just have a question. When I go to the market here in the Philippines, what do I ask the vendors in regards to the fresh shrimp paste. They have all different kinds. If you can tell me in tagalog so ill ask for that in tagalog.. Sorry… Foreigner here. Haha. But the hubby loves this dish. Thanks.
Lalaine Manalo says
Ask for fresh alamang, this is made of small shrimps (krill).
Mariel Aldovino says
I need this Recipe….because I miss eating bicol express..I love this website…madami aqung ntututunan d2ng recipe
Lalaine Manalo says
Thank you so much! I am glad nakakatulong ang mga recipes ko and I hope you enjoy them 🙂
CPH_Norman says
Oo nga!! Ang sarap naman nyan!!
Lalaine Manalo says
Thank you!
CPH_Franco says
ang sarap