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 quickly, especially outside refrigeration. Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
- You can 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 a 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!
More pork recipes
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.
Notes
- 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.
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.”
Jesse says
First time cooking Bicol express today and my husband loved it!!!
Thank you for this recipe. I’m pretty sure he’ll ask for this food again.
Angelito Molina says
😋😋😋💯
Gemz says
since bicol once my home i love bicol express,sometimes i cook this for my present Employers.they like love it too.
forever greatful to all my Employers and families in bicol they thought me how to cook delicious bicol express.
Maria says
I’m from Bicol but i haven’t tried this recipe. I just ran through the ingredients. I have noticed that there is more meat than the alamang. This will normally turn out to be more ginataang pork and not Bicol express. The authentic Bicol express has a lot more fresh alamang (balao – as we call it in Bicol) and a bit more long chillies. Pork is just an add on and the not the main ingredient. Much like cooking ‘laing’, you add pork but the star of the dish are the gabi leaves. In Bicol Express the star of the dish is the alamang.
Not a criticism just an observation. I appreciate there are a lot of versions. Also for those overseas it might be hard to get fresh alamang unless there is an Asian seafood shop nearby.
Marc Hooper says
Made this a couple times and really love it. Have modified with chicken thighs as we don’t eat pork and lovely and juicy while also being spicy and creamy.
Rizalito Olivar says
Nice and exciting recipe
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!
Reynalyn Caimoy says
Hi po.Pwede po ba kahit walang coconut cream?Thanks po.
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.
Nuel says
👍
Eli Durian says
Good for you, Nikolai. Lalaine your recipe and blog are great!
Lalaine Manalo says
Thank you so much!