Sugar-Free Bicol Express
Indulge in the rich and fiery flavors of *Sugar-Free Bicol Express*, a healthier twist on a beloved Filipino classic. This recipe takes the iconic dish, known for its luscious coconut milk base and spicy chili kick, and keeps it guilt-free by omitting added sugar without compromising on flavor. Tender pork belly is simmered to perfection with aromatic garlic, onions, and shrimp paste (*bagoong*), then elevated with the vibrancy of red Thai chilies and green chili peppers for an irresistible balance of heat and savoriness. This sugar-free version is perfect for anyone craving authentic Filipino cuisine while staying mindful of their dietary needs. Serve this creamy, spicy delight over steamed rice and let its flavors transport you to the heart of the Philippines!
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Recipe Information
Ingredients
- 500 grams Pork belly
- 400 ml Coconut milk
- 5 pieces Red Thai chilies
- 3 pieces Green chili peppers
- 5 pieces Garlic cloves
- 1 medium Onion
- 2 tablespoons Shrimp paste (bagoong)
- 2 tablespoons Fish sauce
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Cooking oil
Instructions
Slice the pork belly into bite-sized pieces, approximately 1-inch cubes, and set aside.
Mince the garlic and chop the onion finely. Cut the red Thai chilies and green chili peppers into thin slices.
Heat a large pan over medium heat and add the cooking oil.
Once the oil is hot, add the minced garlic and chopped onion. Sauté until the garlic is fragrant and the onions are translucent, about 3-4 minutes.
Increase the heat to high and add the pork belly cubes to the pan. Cook, stirring frequently, until the pork is lightly browned on all sides, about 6-8 minutes.
Stir in the shrimp paste (bagoong) and cook for another 2-3 minutes to infuse the flavors.
Add the coconut milk to the pan and stir to combine all ingredients.
Once the mixture begins to simmer, reduce the heat to low, allowing it to cook uncovered for about 20 minutes, stirring occasionally to prevent sticking.
Add the red Thai chilies and green chili peppers, along with the fish sauce, salt, and black pepper. Stir well.
Let it simmer for an additional 10 minutes until the sauce has thickened slightly and the pork is tender.
Adjust seasoning to taste and remove from heat.
Serve hot with freshly steamed rice.
Nutrition Facts
Calories |
3211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.9 g | 381% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 8334 mg | 362% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 44.8 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2173 mg | 46% | |
*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.
