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Filipino Bicol Express with tender pork, coconut sauce, green chiles, and red chiles in a rustic bowl.

Filipino Bicol Express (Spicy Coconut Pork)

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A rich Filipino pork stew simmered with coconut milk, chiles, garlic, ginger, and shrimp paste.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Filipino
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Bicol Express
  • 1 1/2 lb boneless pork belly cut into 1-inch pieces
  • 1 tbsp neutral oil
  • 1 medium yellow onion finely chopped
  • 5 cloves garlic minced
  • 1 inch fresh ginger minced
  • 2 tbsp shrimp paste
  • 1 can unsweetened coconut milk 13.5 ounces
  • 8 whole green finger chiles sliced
  • 2 whole red Thai chiles sliced
  • 1 tsp fine salt
  • 1/2 cup water
  • 2 tbsp scallions thinly sliced

Equipment

  • Wide skillet or Dutch oven
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

Simmer the pork:
  1. 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.
  2. 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.
  3. Return the pork to the skillet. Add the coconut milk, water, and salt. Bring to a gentle simmer, cover, and cook for 25 minutes.
  4. 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.
  5. Taste for salt, scatter with scallions, and serve hot with rice.

Nutrition

Calories: 650kcalCarbohydrates: 11gProtein: 30gFat: 53gSaturated Fat: 28gCholesterol: 115mgSodium: 1180mgFiber: 3gSugar: 5g

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.