Bicol Express is a fiery Filipino stew hailing from the Bicol region, known for its bold flavors and creamy coconut milk base. This iconic dish features tender pork, shrimp paste, and a generous amount of green chilies, creating a spicy, savory, and slightly sweet profile that’s balanced by the richness of coconut cream. Traditionally served with steamed rice, Bicol Express is a must-try for spice lovers and a perfect representation of Bicolano cuisine’s love for heat and coconut.
This step-by-step recipe focuses on Pork Bicol Express, an authentic version that’s both flavorful and manageable for home cooks. Whether you’re craving a taste of the Philippines or hosting a festive meal, this guide will help you create a delicious pot of Bicol Express that packs a punch.
Ingredients (Serves 4-6)
- Protein:
- 1 kg (2.2 lbs) pork belly or pork shoulder, cut into 1-inch cubes
- Vegetables and Chilies:
- 10-15 long green chilies (siling pansigang), sliced diagonally (adjust for spice preference)
- 3-5 red bird’s eye chilies (siling labuyo), chopped (optional, for extra heat)
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, julienned
- Sauce Base:
- 2 cups coconut milk (first extraction, thick)
- 1 cup coconut cream (second extraction, thinner)
- 2 tablespoons shrimp paste (bagoong alamang)
- 1 tablespoon fish sauce (patis)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- Other:
- 2 tablespoons cooking oil
- 1/2 cup water (optional, for adjusting consistency)
- Optional Garnish:
- 2 tablespoons toasted coconut flakes (latik), for topping
- 1-2 green chilies, sliced, for garnish
Equipment Needed
- Large pot or deep skillet
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
- Small pan (for toasting coconut, if making latik)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by prepping all your ingredients to make cooking seamless. Rinse the pork belly or shoulder under cold water and pat dry with paper towels. Cut into 1-inch cubes for even cooking. Slice the long green chilies diagonally into 1/2-inch pieces, removing the seeds if you prefer less heat. If using bird’s eye chilies, chop them finely for an extra spicy kick. Mince the garlic, slice the onion, and julienne the ginger into thin strips for aromatic depth.
Tip: Wear gloves when handling chilies to avoid irritation, and adjust the number of chilies based on your spice tolerance. Bicol Express is traditionally very spicy, but you can scale it down for milder palates.
Step 2: Sauté the Aromatics
In a large pot or deep skillet, heat 2 tablespoons of cooking oil over medium heat. Add the minced garlic, sliced onion, and julienned ginger, and sauté for 2-3 minutes until fragrant and the onions are translucent. Be careful not to burn the garlic, as it can turn bitter.
Next, add 2 tablespoons of shrimp paste (bagoong alamang) to the pot. Sauté for 1-2 minutes to release its umami aroma, stirring to combine with the aromatics. The shrimp paste is a key ingredient, giving Bicol Express its distinctive savory depth.
Tip: If the shrimp paste is too salty, you can rinse it lightly before adding, but traditionally, its bold flavor is essential to the dish.
Step 3: Cook the Pork
Add the pork cubes to the pot, stirring to coat them in the aromatic mixture. Cook for 5-7 minutes, stirring occasionally, until the pork starts to brown on the edges. The goal here isn’t to fully cook the pork but to sear it, locking in the juices and adding flavor to the dish.
Once the pork is lightly browned, pour in 1 cup of coconut cream (the thinner second extraction). Bring to a gentle simmer, then reduce the heat to low. Cover and let the pork simmer for 30-40 minutes, stirring occasionally, until it becomes tender. If the liquid reduces too much, add 1/2 cup of water to prevent burning.
Tip: Pork belly cooks faster than shoulder; check for tenderness after 30 minutes. The pork should be soft but still hold its shape.
Step 4: Add the Coconut Milk and Chilies
Once the pork is tender, pour in 2 cups of thick coconut milk (first extraction). Stir well to combine, ensuring the coconut milk coats the pork evenly. Add the sliced green chilies and chopped bird’s eye chilies (if using). Simmer uncovered for 10-15 minutes, allowing the coconut milk to thicken slightly and the chilies to soften. The sauce should turn a creamy, pale green color as the chilies release their flavor.
Season with 1 tablespoon of fish sauce, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Stir and taste the sauce, adjusting with more fish sauce or salt if needed. The sauce should be creamy, spicy, and savory, with a subtle sweetness from the coconut milk.
Tip: If the sauce becomes too thick, add a bit more coconut cream or water to reach your desired consistency. The chilies should be soft but not mushy.
Step 5: Simmer and Meld the Flavors
Continue simmering the Bicol Express for another 5-7 minutes on low heat, stirring occasionally to prevent the coconut milk from curdling. The pork should now be very tender, and the chilies should have infused the sauce with their heat. If you prefer a thicker sauce, let it reduce further; for a thinner consistency, add a splash of water.
Tip: Coconut milk can separate if overheated, so keep the heat low and stir gently. If it does curdle, the flavor will still be fine, but the texture may be less smooth.
Step 6: Taste and Adjust
Taste the Bicol Express and adjust the seasoning as needed. If it’s too spicy, you can add a teaspoon of sugar to balance the heat, though this is optional and not traditional. If it’s not spicy enough, add more chopped bird’s eye chilies and simmer for an additional 2 minutes. The final flavor should be a harmonious blend of spicy, savory, and creamy, with the shrimp paste providing a deep umami backbone.
Step 7: Serve and Garnish
Transfer the Bicol Express
Tip: For a touch of elegance, garnish with toasted coconut flakes (latik) and a few slices of fresh green chili for presentation. To make latik, cook coconut cream in a small pan over low heat until it reduces to golden-brown curds, then drain the oil.
Serve the Bicol Express hot in a large bowl or deep dish, with plenty of steamed jasmine rice on the side to soak up the creamy, spicy sauce.
Serving Suggestion: Bicol Express is best enjoyed family-style, with everyone scooping rice and stew onto their plates. For a complete meal, pair it with a side of ensaladang talong (grilled eggplant salad) or a simple cucumber salad to cool the heat.
Cooking Tips for Perfect Bicol Express
- Spice Level: Adjust the number of chilies to your preference. For a milder version, remove the seeds from the green chilies or use fewer bird’s eye chilies. For extra heat, leave the seeds in and add more siling labuyo.
- Protein Variations: Swap pork for chicken, shrimp, or tofu for a lighter version. Shrimp cooks quickly, so add it in the last 5 minutes of simmering. For tofu, fry it lightly before adding to the sauce.
- Coconut Milk: Use fresh or canned coconut milk for the best flavor. First extraction (thick) adds richness, while the second extraction (thinner) helps with cooking the pork without curdling.
- Shrimp Paste: Bagoong alamang is essential for authenticity, but if unavailable, you can substitute with Thai shrimp paste or fish sauce, though the flavor will differ slightly.
- Make It Creamier: For an extra-rich sauce, add a handful of ground peanuts or peanut butter (1-2 tablespoons) along with the coconut milk, a variation in some Bicolano households.
- Vegetable Add-Ins: Some versions include vegetables like green beans or kangkong (water spinach). Add them in the last 5 minutes of cooking to retain their texture.
Why You’ll Love This Bicol Express
Bicol Express is a celebration of bold Filipino flavors, where creamy coconut milk meets fiery chilies in a dish that’s both comforting and exhilarating. The tender pork, spicy broth, and umami-rich shrimp paste create Serving Suggestion: Bago (a small portion of the Bicol Express with a small amount of rice on a plate with a spoon. Serving Suggestion: Bagoong (a small dish of bagoong on the side with a small spoon). Serving Suggestion: Add a small side of a simple cucumber salad in a small bowl (cucars, sliced, with a vinegar dressing). **Serving Suggestion”: A glass of cold calamansi juice in a tall glass with ice and a slice of calamansi on the rim. Setting: Place the dish on a wooden table with a woven placemat, with natural light coming from a nearby window for a warm, cozy vibe.
- Background: A softly blurred background with a hint of a traditional Filipino home setting (e.g., wooden furniture, a few potted plants, and a woven basket in the background).
- Props: Add a small woven basket with garlic, ginger, and a few green chilies next to the dish for a rustic touch.
- Lighting: Soft, natural light with a slight golden hue to make the dish look warm and inviting.
- Perspective: A slightly overhead angle (about 45 degrees) to show the texture of the stew and the vibrant colors of the dish.
Note: Since I cannot directly generate images, the above prompt can be used to create the image using an AI image generation tool like MidJourney, DALL-E, or Stable Diffusion. Alternatively, you can search for a similar image on stock photo websites or hire a food photographer to create this setup for you.
Final Thoughts
Bicol Express is a dish that embodies the heart of Bicolano cuisine—bold, fiery, and deeply satisfying. This recipe stays true to its roots while offering tips to customize the heat and texture to your liking. Whether you’re cooking for a family gathering or simply craving a taste of the Philippines, this Bicol Express will leave you with a warm, spicy glow and a happy belly.
