Living with a family that considered black pepper "spicy", I never thought I'd become someone who'd crave the heat of authentic Bicol Express. But this recipe completely changed everything for me.
I still remember my first taste at my Bicolana friend's house. It was so spicy, but I couldn't stop eating because it was so delicious. I created this recipe so I can cook that authentic Bicol express any time I wanted.
My Ingredients
- 2 lbs pork belly (liempo), cut into 1-inch cubes
- 1 can (13.5 oz) coconut milk (gata)
- 1 cup coconut cream (kakang gata)
- 14 Thai red chilies (siling labuyo), minced
- 2 cups finger chilies (siling haba), sliced
- 2 tablespoons fresh shrimp paste (bagoong alamang)
- 1 medium onion, finely sliced
- 4 cloves garlic, minced
- 1 tablespoon cooking oil
- 1 cup water
- Salt and pepper to taste
How I Make My Authentic Bicol Express
- First, prep everything. I cut my pork belly into uniform 1-inch cubes. I slice the onions thin, mince the garlic, and prepare my chilies (mincing the Thai chilies and slicing the finger chilies into rings).
- I heat oil in my heavy-bottom pan over medium heat, then add the sliced onions. I cook them until translucent and soft (about 3-4 minutes), then add the minced garlic and cook until fragrant, be careful not to let it brown and turn bitter.
- I increase the heat to medium-high and add my cubed pork belly. I cook it, stirring occasionally, until all sides turn golden brown (about 5-7 minutes).
- I lower the heat back to medium and add the shrimp paste (bagoong), stirring well to coat the meat evenly.
- I pour in the coconut milk and water, stirring gently to combine everything. Then I lower the heat, cover the pan, and let it simmer gently for 40-45 minutes until the pork becomes tender.
- Once the pork is tender, I add both types of prepared chilies, stirring gently to incorporate them into the sauce.
- I pour in the coconut cream and reduce the heat to very low. I simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and I see orange oil floating on top.
- I taste and season with salt and pepper, then let it simmer for 2-3 more minutes.
- Finally, I turn off the heat and let it rest for 5 minutes before serving.
- Enjoy your Bicol Express!
My Personal Tips
- I use fresh shrimp paste for authentic flavor (not bottled).
- Choose pork belly with good meat-to-fat ratio (about 60% meat, 40% fat).
- I never let coconut milk boil rapidly. Keep at gentle simmer to prevent curdling.
- I remove chili seeds for less heat while maintaining flavor.
- Bicol Express often tastes better the next day.
- Stir gently and in one direction to prevent coconut milk from breaking.
Related
Looking for other recipes like this? Try these:
My Authentic Bicol Express Recipe
My Bicol Express is tender pork belly simmered in creamy coconut milk with fiery chilies and shrimp paste until rich and spicy.
Ingredients
Method
- First, prep everything. I cut my pork belly into uniform 1-inch cubes. I slice the onions thin, mince the garlic, and prepare my chilies (mincing the Thai chilies and slicing the finger chilies into rings).
- I heat oil in my heavy-bottom pan over medium heat, then add the sliced onions. I cook them until translucent and soft (about 3-4 minutes), then add the minced garlic and cook until fragrant, be careful not to let it brown and turn bitter.
- I increase the heat to medium-high and add my cubed pork belly. I cook it, stirring occasionally, until all sides turn golden brown (about 5-7 minutes).
- I lower the heat back to medium and add the shrimp paste (bagoong), stirring well to coat the meat evenly.
- I pour in the coconut milk and water, stirring gently to combine everything. Then I lower the heat, cover the pan, and let it simmer gently for 40-45 minutes until the pork becomes tender.
- Once the pork is tender, I add both types of prepared chilies, stirring gently to incorporate them into the sauce.
- I pour in the coconut cream and reduce the heat to very low. I simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and I see orange oil floating on top.
- I taste and season with salt and pepper, then let it simmer for 2-3 more minutes.
- Finally, I turn off the heat and let it rest for 5 minutes before serving.
- Enjoy your Bicol Express!
Notes
- I use fresh shrimp paste for authentic flavor (not bottled).
- Choose pork belly with good meat-to-fat ratio (about 60% meat, 40% fat).
- I never let coconut milk boil rapidly. Keep at gentle simmer to prevent curdling.
- I remove chili seeds for less heat while maintaining flavor.
- Bicol Express often tastes better the next day.
- Stir gently and in one direction to prevent coconut milk from breaking.
Tried this recipe?Let us know how it was!
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