Filipino
Bicol Express
A rich Bicolano pork stew simmered in coconut milk with bagoong alamang and plenty of fresh chilies. The sauce should be creamy, savory, and spicy, clinging to tender pieces of pork belly.
Watch it madeAbi Marquez · 1:01
Ingredients
- Pork belly, cut into small strips300g
- Coconut milk1 cup
- Coconut cream1/2 cup
- Bagoong alamang, preferably sautéed shrimp paste2 tbsp
- Siling haba, sliced diagonally6 pieces
- Siling labuyo, chopped2 to 3 pieces
- Garlic, minced4 cloves
- Small red onion, finely chopped1 piece
- Ginger, minced1 tsp
- Neutral oil1 tbsp
- Water1/4 cup
- Saltto taste
Method
- Heat the oil in a pan over medium heat, then add the pork belly and cook until the fat begins to render and the edges turn lightly golden.
- Add the garlic, onion, and ginger, then sauté until fragrant and the onion softens.
- Stir in the bagoong alamang and cook for 1 to 2 minutes to deepen its flavor.
- Pour in the coconut milk and water, scrape the bottom of the pan, and bring to a gentle simmer.
- Cover partially and cook for 18 to 22 minutes, stirring occasionally, until the pork is tender and the sauce has reduced.
- Add the siling haba and siling labuyo, then simmer for 3 to 5 minutes until the chilies soften.
- Pour in the coconut cream and continue simmering uncovered, stirring often, until the sauce thickens and the coconut oil begins to separate slightly.
- Taste and adjust with a little salt only if needed, since the bagoong is already salty.
- Serve hot with steamed white rice.
Common questions
Can I substitute pork belly in Bicol Express, and how will it change the dish?
Yes. Pork shoulder works best as a leaner substitute and still becomes tender with simmering, though it won’t be as rich. Chicken can work too, but reduce cooking time a lot and expect a lighter, less silky sauce.
How long should I simmer the pork so it becomes tender without drying out?
After adding the coconut milk and water, simmer partially covered for about 18 to 22 minutes, stirring occasionally. The pork should be tender but still juicy. If needed, add a splash more water and cook a little longer.
What are the most common mistakes when making Bicol Express?
The biggest mistakes are burning the aromatics, adding too much salt, and boiling the coconut milk too hard. Also avoid adding the chilies too early, or they can lose their bright flavor and become mushy.
How do I store leftover Bicol Express, and does it taste better the next day?
Store it in an airtight container in the refrigerator for up to 3 days. It often tastes even better the next day as the flavors meld. Reheat gently over low heat and add a little water if the sauce is too thick.
What should I serve with Bicol Express besides plain rice?
Steamed white rice is the classic choice because it balances the spicy, salty, creamy sauce. You can also serve it with garlic fried rice, simple sautéed greens, or a cucumber salad to cool the heat.