Bicol Express (Creamy Spicy Pork in Coconut Milk)
This Bicol Express is a rich, creamy, and fiery Filipino coconut milk dish made with tender pork, coconut cream, shrimp paste, and chilies. Comfort food with a kick that’s perfect for weeknights or family gatherings.
Ingredients
- 2 pounds pork belly cut into 1-inch cubes (or use pork shoulder/butt for a leaner version)
- 1 tablespoon neutral oil such as canola, vegetable, or avocado oil
- 1 medium yellow onion finely chopped
- 6 cloves garlic minced
- 1 inch ginger peeled and minced (about 1 tablespoon)
- 3-4 tablespoons bagoong alamang (Filipino fermented shrimp paste) sauteed style if possible; if using raw, cook a bit longer to tame the funk
- 2 cups coconut milk full-fat, canned (e.g., Chaokoh or Aroy-D), not light
- 1 cup coconut cream or the thick part from 1 extra can of coconut milk
- 6-10 long green chilies (siling pangsigang or similar) sliced on the bias
- 4-6 bird’s eye chilies (siling labuyo) sliced or left whole for easier removal; use fewer for milder heat
- 1 teaspoon sugar brown sugar adds nice depth
- 1/2 teaspoon freshly ground black pepper
- 1/2-1 teaspoon salt or to taste; go light at first because the shrimp paste is salty
- 1-2 tablespoons fish sauce (patis) optional, to taste
- 1-2 tablespoons water as needed, if sauce gets too thick
- steamed jasmine rice for serving
- sliced green onions or extra chilies optional, for garnish
Instructions
- Chop the pork into 1-inch cubes. Mince the garlic and ginger, chop the onion, and slice the chilies. Have everything ready before you start cooking so the aromatics don’t burn.
- Place a large, heavy-bottomed pan or Dutch oven over medium heat. Add the pork belly and neutral oil. Cook for 8–10 minutes, stirring occasionally, until some fat renders out and the edges of the pork start to turn lightly golden.
- Push the pork to one side of the pan. In the rendered fat, add the onion and cook for about 3 minutes, until translucent and soft. Add the garlic and ginger and cook for another 1–2 minutes, stirring constantly, until fragrant but not browned.
- Stir in the bagoong alamang and cook with the aromatics and pork for 2–3 minutes, scraping the bottom of the pan to prevent sticking. This blooms the shrimp paste and deepens the flavor.
- Pour in the coconut milk (reserve the coconut cream for later), then add black pepper and sugar. Stir well so the pork is mostly submerged. Bring to a gentle simmer over medium heat, then reduce to low, partially cover, and simmer for 20–25 minutes, stirring occasionally to prevent sticking.
- Add the long green chilies and bird’s eye chilies. Stir into the sauce and continue cooking uncovered for 10–15 minutes so the sauce starts to reduce and thicken and the chili flavor infuses.
- Stir in the coconut cream and let the Bicol Express simmer gently for 5–10 more minutes, until the sauce is thick, glossy, and clings to the pork and the meat is tender. Taste and adjust with salt, fish sauce, or a pinch more sugar as needed. If the sauce is too thick, add 1–2 tablespoons of water; if too thin, simmer a few more minutes.
- Turn off the heat and let the Bicol Express rest for about 5 minutes so the sauce settles. Serve hot over steamed jasmine rice and garnish with sliced green onions or extra chilies if desired.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat gently on the stovetop over low to medium-low heat with a splash of water or coconut milk if needed, or microwave in short bursts, stirring between intervals. Flavor improves the next day as the coconut and chilies meld. Tips: Use full-fat, good-quality coconut milk; don’t rush the simmer for tender pork and rich sauce; start with less shrimp paste and chilies, then adjust in future batches based on your salt and heat preference.
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