Bicol Express is a fiery Filipino favorite from the Bicol region, where pork is simmered with coconut milk, chiles, aromatics, and bagoong for a bold, creamy stew.
Render the pork slowly so the fat enriches the sauce, then reduce the coconut milk until it coats the meat while the chiles keep their fragrance.
Chiles vary widely in heat. Start with fewer, taste the sauce near the end, and add more sliced chiles if you want a sharper finish.
Serving Suggestions
Serve with plenty of steamed white rice, sliced cucumbers, and calamansi or lime wedges.
Recipe Notes
Keep refrigerated for up to 3 days. Reheat gently over low heat with a splash of water so the coconut sauce stays smooth.
Filipino Bicol Express (Spicy Coconut Pork)
A rich Filipino pork stew simmered with coconut milk, chiles, garlic, ginger, and shrimp paste.
Ingredients
Equipment
Method
Simmer the pork:
- Heat the oil in a wide skillet over medium-high heat. Brown the pork in batches until lightly golden, 6 to 8 minutes. Transfer to a plate.
- Lower the heat to medium. Add the onion, garlic, and ginger and cook until softened, about 4 minutes. Stir in the shrimp paste for 1 minute.
- Return the pork to the skillet. Add the coconut milk, water, and salt. Bring to a gentle simmer, cover, and cook for 25 minutes.
- Stir in the green and red chiles. Uncover and simmer for 10 to 12 minutes, stirring occasionally, until the sauce is thick and the pork is tender.
- Taste for salt, scatter with scallions, and serve hot with rice.
Nutrition
Notes
- Do not boil the coconut milk aggressively; a gentle simmer keeps the sauce creamy.
- Shrimp paste is salty, so taste before adding extra salt.
