Whole30 Bicol Express
Experience the bold and creamy flavors of the Philippines with this Whole30 Bicol Express, a health-conscious spin on the iconic dish. Perfectly tender pork shoulder is simmered in rich coconut cream, infused with the heat of red and green chili peppers, and elevated by fragrant aromatics like garlic, ginger, and onion. The dish is seasoned with fish sauce for a robust umami depth and finished with scallions for a fresh pop of color. Fully compliant with the Whole30 program, this recipe is gluten-free, dairy-free, and bursting with satisfying flavors. Served alongside cauliflower rice or other Whole30-approved sides, it's the ultimate comforting meal that doesn’t skimp on spice or authenticity. Ready in just over an hour, it’s your ticket to an unforgettable Filipino culinary experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams pork shoulder
- 2 tablespoons coconut oil
- 1 medium onion
- 4 cloves garlic
- 1 inch piece ginger
- 3 pieces red chili peppers
- 2 pieces green chili peppers
- 400 ml coconut cream
- 2 tablespoons fish sauce
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 cup water
- 2 pieces scallions
Instructions
Cut the pork shoulder into bite-sized pieces.
Slice the onion, mince the garlic, and grate the ginger.
Deseed and slice the red and green chili peppers according to your heat preference.
Heat the coconut oil in a large pan over medium heat.
Add the onion to the pan and sauté until translucent, about 3-4 minutes.
Add the garlic and ginger, stirring continuously, and cook until fragrant, about 1 minute.
Stir in the chili peppers and sauté for another 2 minutes.
Increase the heat to medium-high and add the pork pieces. Brown them on all sides, about 5-7 minutes.
Pour in the coconut cream and water, stirring to combine everything.
Add the fish sauce, sea salt, and black pepper. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the pork is tender.
Adjust seasoning with additional salt and pepper if needed.
Finely chop the scallions and sprinkle them over the top before serving.
Serve hot with cauliflower rice or any Whole30-approved side dish.
Nutrition Facts
Calories |
2908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 5375 mg | 234% | |
| Total Carbohydrate | 249.9 g | 91% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 222.5 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3163 mg | 67% | |
*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.
