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Bicol Express

Prep 15 min
Cook 45 min
Servings 4-6
Difficulty Easy
Recipe by Chef Mila |

Bicol Express

Fiery Pork in Creamy Coconut and Chili

Prep Time 15 min
Cook Time 45 min
Servings 4-6
Difficulty Easy
️

About This Recipe

Bicol Express is the signature dish of the Bicol region, known for having the spiciest cuisine in the Philippines. This fiery dish combines tender pork belly with the rich creaminess of coconut milk and the intense heat of siling labuyo (bird's eye chili). The name comes from the passenger train that connected Manila to the Bicol region, symbolizing how this dish has traveled from its regional origins to become a nationwide favorite.

The beauty of Bicol Express lies in the harmony between the creamy coconut and the spicy chili - neither overwhelms the other, creating a perfectly balanced dish that pairs wonderfully with plain steamed rice to temper the heat.

Ingredients

  • 1 lb pork belly, cut into strips
  • 1 can coconut milk (400ml)
  • 1 cup coconut cream
  • 8-10 siling labuyo (bird's eye chili), sliced
  • 4 siling haba (long green chili), sliced
  • 1/4 cup bagoong alamang (shrimp paste)
  • 1 medium onion, sliced
  • 5 cloves garlic, minced
  • 1 thumb-sized ginger, julienned
  • 2 tbsp cooking oil
  • Salt to taste

Instructions

  1. 1

    Sauté Aromatics

    Heat oil in a wok or large pan over medium-high heat. Sauté garlic, onion, and ginger until fragrant and onion is translucent, about 3-4 minutes.

  2. 2

    Cook the Pork

    Add pork belly strips. Cook for 8-10 minutes, stirring occasionally, until pork is lightly browned and has released some of its fat.

  3. 3

    Add Bagoong and Coconut Milk

    Stir in bagoong alamang and mix well. Pour in coconut milk and bring to a boil. Reduce heat and simmer for 20-25 minutes until pork is tender and sauce has reduced.

  4. 4

    Add Chili and Coconut Cream

    Add all the chili peppers and coconut cream. Continue cooking for 10-15 minutes, stirring occasionally, until sauce is thick and oil separates from the coconut.

  5. 5

    Season and Serve

    Taste and adjust seasoning with salt if needed. The bagoong usually provides enough saltiness. Serve hot with plenty of steamed rice.

Tips & Variations

Control the Heat

Remove chili seeds for less heat. Start with fewer chilies and add more to taste as you go.

Fresh Coconut

For authentic Bicolano flavor, use freshly squeezed coconut milk. The first press is creamier.

Add Greens

Some versions add gabi (taro) leaves or kangkong for extra texture and to balance the richness.