Bicol Express

Bicol Express is sure to rock your tastebuds! It's rich, creamy, spicy, and delicious, with pork cubes cooked in coconut milk and chili peppers. Serve it with steamed rice for a hearty, 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 before me and said, "This is how you do spicy. Go big or go home." Oh, my! Her Bicol Express was so viciously hot I couldn't feel my tongue after each bite, yet it was so deliriously good that I kept digging in for more!

Ingredient notes

I first posted my version of this dish in May 2014, but although it has received great reviews from our readers, I updated it 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). The result is definitely not one for the meek. My mouth was seriously on fire while I ate the savory pork for lunch today!
• If you want to tone down the spice, you can decrease the number of peppers or scrape the seeds off the pods before mincing. However, as my Bicolana friend said, it's NOT Bicol Express if it doesn't numb 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, which tastes much better. 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 it in the recipe to remove the extra saltiness and the bright color that might otherwise bleed into the dish. Bagoong is a big flavor component in this sinilihan dish, so don't skip it.
• 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 calories, swap the belly with a leaner cut, such as pork shoulder. You can also skip the pork and make chicken Bicol Express!
• If you'd like to add vegetables, you can use cut sigarilyas, long beans (sitaw), or string beans.

Cooking process

1. Brown pork. Saute aromatics in oil in a wide pan over medium heat until softened. Add pork and cook until lightly browned. Add shrimp paste and cook for a few minutes.
2. Add coconut milk and water. 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.
3. Cook pork. Add chili peppers. Cover and simmer until the pork is tender and the liquid is reduced.
4. Add finger chilies and coconut cream and continue to simmer until thickened and begins to render fat. Season with salt and pepper to taste.

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 a mouthwatering dish you'll love with steamed rice. Ginataang Seafood is my mom's specialty and is special for delicious reasons!