Bicol Express

4.41 from 75 votes

Bicol Express is the ultimate 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!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 1102kcal

Author: Lalaine Manalo

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

US Customary - Metric

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

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.

Nutrition