Paleo Bicol Express
Discover a healthier twist on a Filipino classic with this Paleo Bicol Express recipe, a delightful medley of tender pork belly, rich coconut milk, and bold aromatics. Perfect for fans of spicy and savory dishes, this paleo-friendly adaptation replaces traditional ingredients with wholesome alternatives like coconut aminos and coconut oil, without sacrificing its signature fiery flavor. Aromatic ginger, garlic, and kaffir lime leaves pair harmoniously with the heat of green chili peppers, while a slow simmer ensures the pork is melt-in-your-mouth tender. Ready in just an hour, this dish is best enjoyed atop cauliflower rice for a complete paleo-approved meal that's as nourishing as it is indulgent.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 pound Pork belly
- 1 medium Onion
- 4 Garlic cloves
- 1 inch piece Fresh ginger
- 3 Green chili peppers
- 1 cup Coconut milk
- 2 tablespoons Fish sauce
- 1 tablespoon Coconut aminos
- 2 Kaffir lime leaves
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Salt
Instructions
Begin by preparing your ingredients: thinly slice the onion, mince the garlic cloves, peel and mince the ginger, and slice the green chili peppers diagonally. Set these aside.
Cut the pork belly into 1-inch cubes to ensure even cooking. Set aside.
In a large skillet or saucepan, heat the coconut oil over medium-high heat.
Once the oil is hot, add the pork belly pieces to the pan. Sauté them until they are browned on all sides, which should take about 5-7 minutes.
Remove the browned pork and set it aside. In the same skillet, reduce the heat to medium and add the sliced onion. Sauté the onion until it becomes translucent, for about 3 minutes.
Add the minced garlic and ginger to the onion. Stir them together and sauté for another 1-2 minutes until fragrant.
Add the sliced green chili peppers to the skillet and stir them in with the aromatics for another minute.
Return the browned pork to the skillet. Pour in the coconut milk and stir well to combine.
Add the fish sauce, coconut aminos, and kaffir lime leaves to the pork and coconut milk mixture. Stir everything together.
Season with ground black pepper and salt, adjusting to taste as needed.
Bring the mixture to a gentle simmer. Reduce the heat to low and cover the skillet with a lid.
Let the Bicol Express simmer slowly for about 25-30 minutes, stirring occasionally, until the pork is tender and the flavors have melded well together.
Once done, remove the kaffir lime leaves and discard them.
Serve the Paleo Bicol Express hot, ideally with cauliflower rice to maintain its paleo compliance, and enjoy the flavorful and spicy dish!
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 27.5 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 8.8 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 450 mg | 10% | |
*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.
