Bicol Express
Savor the bold and fiery flavors of *Bicol Express*, a classic Filipino dish that perfectly balances creamy coconut milk with the heat of fresh chilies. Tender pork belly is simmered to perfection alongside aromatic garlic, onion, and ginger, then infused with the savory depth of shrimp paste (*bagoong*) for an authentic umami kick. A generous addition of Thai chili peppers and long green chilies brings a signature spice that can be tailored to your taste. Rich, spicy, and comforting, this one-pan recipe comes together in under an hour and is best enjoyed over steaming white rice. *Bicol Express* is the ultimate comfort food for spice lovers seeking to explore the vibrant cuisine of the Philippines.
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Recipe Information
Ingredients
- 500 grams Pork belly
- 400 ml Coconut milk
- 6 pieces Thai chili peppers
- 4 pieces Long green chilies
- 4 cloves Garlic
- 1 large Onion
- 1 thumb-sized piece Ginger
- 2 tablespoons Shrimp paste (bagoong)
- 2 tablespoons Cooking oil
- 1 cup Water
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
Instructions
Cut the pork belly into bite-sized cubes and set aside.
Slice the onion and ginger thinly, mince the garlic, and chop both the Thai and long green chilies into small pieces. Set aside.
Heat the cooking oil in a large pan over medium heat.
Add the garlic, onion, and ginger to the pan and sauté until the onion becomes translucent.
Add the pork to the pan, cooking until the pork is lightly browned on all sides.
Stir in the shrimp paste (bagoong) and continue to cook for another 5 minutes, ensuring the paste is well integrated with the pork.
Pour the water into the pan and bring to a boil. Once boiling, reduce the heat and let it simmer until the pork is tender, about 20-25 minutes.
Add the coconut milk, stirring well to blend it with the pork and spices.
Let the mixture simmer for another 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the chopped Thai chili peppers and long green chilies to the pan, stirring them in well.
Season with salt and ground black pepper, adjusting to taste.
Continue cooking for an additional 5 minutes until the chilies are cooked but still vibrant in color.
Serve hot with steamed rice.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.9 g | 381% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5820 mg | 253% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 41.8 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1898 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
