Bicol Express

🧂 Ingredients

• 500 g Pork belly
• 400 ml Coconut milk(full-fat recommended)
• 2 tbsp Shrimp paste(Filipino bagoong alamang is traditional, but other fermented shrimp pastes can be used)
• 10 Long green chilies
• 5 Red chilies
• 3 cloves Garlic
• 1 medium Onion
• 1 tbsp Cooking oil(vegetable or canola oil)
• 100 ml Water(optional, to adjust consistency)

👨‍🍳 Instructions

1. 1

   Heat the cooking oil in a large pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the cubed pork belly and sear until browned on all sides. This should take about 8-10 minutes. The pork should develop a nice crust.

   ⏱️ 10 minutes
2. 2

   Add the minced garlic and chopped onion to the pot. Sauté for 2-3 minutes until the onions are softened and fragrant.

   ⏱️ 3 minutes
3. 3

   Stir in the shrimp paste and the sliced green and red chilies. Cook for another 2 minutes, stirring constantly, until the shrimp paste is fragrant and well combined with the pork and aromatics.

   ⏱️ 2 minutes
4. 4

   Pour in the coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally.

   ⏱️ 30 minutes
5. 5

   Continue to simmer, uncovered, for another 15-20 minutes, or until the sauce has thickened and the oil begins to separate from the coconut milk. This oil separation is a key characteristic of Bicol Express and indicates the flavors have melded beautifully. If the sauce becomes too thick, you can add a splash of water (about 100ml) to reach your desired consistency.

   ⏱️ 20 minutes
6. 6

   Taste and adjust seasoning if necessary. Serve hot with steamed rice.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For a less spicy version, remove all seeds from the chilies and use fewer red chilies.
• ✓The 'oil separation' is crucial for authentic Bicol Express. Don't rush this step; allow the sauce to reduce and concentrate.
• ✓Bicol Express is traditionally very spicy. Adjust the chili quantity to your personal heat preference.
• ✓Serve immediately for the best flavor and texture, or let it sit for a few minutes as the flavors continue to meld.

🔄 Variations

• Add shrimp for a surf-and-turf version.
• Incorporate small pieces of taro root (gabi) for added texture and to absorb some of the spice.
• Some recipes include a small amount of fish sauce (patis) for additional umami.

🥗 Nutrition

Per serving