This Filipino Bicol Express recipe with pork is a perfect balance of rich, creamy coconut sauce and fiery chili peppers, creating an irresistible blend of heat and flavor. With its bold taste and simple preparation, it’s the ultimate comfort food, whether you’re craving something spicy for a weekday dinner or impressing guests with an authentic Filipino dish.
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This dish is a dream for coconut lovers like me! Inspired by other coconut-based dishes like Laing, Ginataang Pork, and Ginataang Kalabasa, Bicol Express takes things up a notch with its spicy kick. If you love rich, creamy sauces with the perfect amount of heat, this dish has it all.
Though the amount of chili pepper might seem intimidating, you can always adjust it to your liking. Don’t worry—there’s no need to become a spice warrior the very first time you try Bicol Express! This pork dish is all about enjoying that perfect combination of coconut creaminess with just the right amount of heat.
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Why You’ll Love This Recipe
- Bold and Spicy: The chili peppers give it the perfect kick to excite your taste buds.
- Creamy and Rich: Coconut cream creates a luscious sauce that balances the heat perfectly.
- Quick and Easy: This recipe comes together in under an hour with minimal fuss.
- Customizable Heat: Adjust the quantity of chili pepper to your preferred spice level.
- Great for Leftovers: This pork Bicol Express dish tastes even better the next day!
What is Bicol Express?
Bicol Express (pronounced bee-kohl ex-press) is a fiery Filipino dish with a rich coconut sauce. It hails from the Bicol region, famous for its love of spicy and coconut-based dishes.
Despite its name, Bicol Express was actually created in Manila, inspired by traditional Bicolano cooking. It’s a staple in many local eateries and loved nationwide. Most versions use pork kasim (shoulder) or pork belly—both cuts hold up well to long simmering and soak in all that creamy, spicy goodness. The dish is named after the train route connecting Manila to Bicol, but trust me, it’s your taste buds that go on the real trip.
Ingredients
- Pork Belly: You can also use pork shoulder or pork kasim for a leaner option.
- Coconut Cream: For that creamy, rich coconut sauce.
- Chili Peppers: Finger chili or Thai chili works well depending on your spice level preference.
- Sauteed Shrimp Paste (Bagoong Guisado): For umami flavor and salty goodness.
- Cloves Garlic: Minced for that extra garlicky aroma.
- Green Pepper: Chopped for some extra crunch and mild spice.
- Fish Sauce: For seasoning and added umami.
- Coconut Milk: To make the sauce creamier and balance the heat.
- Green Chillies: Optional, to add color and a milder spice.
- Cooking Oil: For sautéing.
See recipe card for quantities.
How to Cook Bicol Express?
- Saute Garlic and Pork: Heat oil over medium-high heat in a large frying pan. Sauté the garlic until fragrant, about 2-3 minutes. Add the pork belly or pork shoulder and cook until browned on all sides.
- Add Shrimp Paste: Stir in the sauteed shrimp paste and let it cook with the pork for 3-4 minutes to infuse the flavors.
- Coconut Milk Time: Add the coconut milk and coconut cream, stirring well. Let the mixture simmer on low heat for 15-20 minutes to thicken.
- Add Chili Peppers: Toss in the chili peppers and green peppers. Adjust the amount of chili depending on your spice tolerance. Simmer for another 10 minutes.
- Season: Add fish sauce, then taste and adjust seasoning. If the sauce becomes too thick, add a little water to loosen it up.
- Finish and Serve: Simmer everything on low heat for an additional 5-7 minutes until the pork is tender and the sauce is creamy. Serve hot with rice!
Variations
- Vegetarian Version: Replace the pork with tofu or mushrooms for a plant-based option.
- Milder Spice: Use fewer chili peppers or stick to green chilies for a mildly spicy dish.
- Seafood Twist: Swap out pork for shrimp or fish fillets for a seafood Bicol Express.
- Chicken Alternative: Chicken thigh or breast works perfectly if you prefer poultry over pork.
- Veggie Additions: Add string beans or taro leaves to turn this into a gulay na lada-inspired version.
Classic Side Dish Ideas
- Steamed White Rice: A perfect base to absorb the creamy sauce and balance the spiciness.
- Garlic Fried Rice: Elevate your meal with garlic-infused fried rice.
- Pinakbet: This veggie dish complements the richness of Bicol Express, adding texture and flavor variety.
Storage Instructions
Bicol Express stores well in the fridge for up to 3 days. Transfer leftovers to an airtight container and reheat gently over low heat. You can also freeze it for up to 2 months. Just thaw overnight in the fridge before reheating.
Rose's Top tip
- Control the Spice: If you're not a fan of spicy food, start with fewer chili peppers and gradually increase.
- Use Fatty Cuts: Pork belly gives the best flavor and texture due to its fat content, but pork shoulder works too.
- Simmer Slowly: Cooking the dish on low heat helps the pork become tender and allows the flavors to meld beautifully.
- Adjust Creaminess: Add more coconut milk if you prefer a thinner sauce, or reduce it for a thicker, richer consistency.
- Serve Fresh: This dish is best enjoyed fresh, but it tastes even better after the flavors sit for a day.
Recipe FAQs
Bicol Express is a Filipino dish made with pork, coconut milk, chili peppers, shrimp paste (bagoong), garlic, and onions. It has a rich, creamy, and spicy flavor, with the coconut milk balancing out the heat from the chilies. Some variations use seafood, chicken, or vegetables instead of pork.
Bicol Express is famous for its bold, spicy flavor and creamy coconut-based sauce, which represents the cuisine of the Bicol region, known for its love of chilies and coconut milk. It’s also widely popular because it’s simple to make yet incredibly flavorful, making it a staple in Filipino households and restaurants.
Your Bicol Express might be pink due to shrimp paste (bagoong alamang), which can have a reddish-pink hue, especially when uncooked or lightly sautéed. The color can also come from certain types of chili peppers or if you used a mix of ingredients that didn't fully caramelize.
While both dishes come from Bicol and use coconut milk and chilies, Bicol Express is a pork-based dish with a creamy sauce, while Laing is made with dried taro leaves (gabi), coconut milk, and sometimes shrimp or meat. Laing has a thicker, stew-like consistency, while Bicol Express is more saucy.
raditional Bicol Express does not usually include ginger, but some variations add it for an extra layer of flavor and to cut the richness of the coconut milk. It's an optional ingredient that depends on personal preference.
Classic Bicol Express does not contain vinegar, as the dish gets its depth of flavor from coconut milk and shrimp paste. However, some people add a small amount of vinegar to balance the richness or enhance the umami taste.
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Bicol Express
Equipment
- 1 pan or skillet
Ingredients
- 1 tablespoon Cooking Oil
- 6 Cloves Garlic minced
- 1 cup shallots or onion chopped
- 1 pound Pork Shoulder or Pork Belly cut into cubes
- 1 tablespoon Sauteed Shrimp Paste or Bagoong Guisado
- 2 cups Coconut milk
- 1 cup Coconut Cream (optional) to make the sauce creamier and balance the heat.
- 5-8 pieces Chili Peppers whole or chopped
- 1 tablespoon Fish Sauce for seasoning and added umami.
- ½ cup Water (optional)
Instructions
- Saute Garlic, onion and Pork: Heat oil over medium-high heat in a large frying pan. Sauté the garlic and onion until fragrant, about 2-3 minutes. Add the pork belly or pork shoulder and cook until browned on all sides.
- Add Shrimp Paste: Stir in the sauteed shrimp paste and let it cook with the pork for 3-4 minutes to infuse the flavors.
- Coconut Milk Time: Add the coconut milk and coconut cream, stirring well. Let the mixture simmer on low heat for 15-20 minutes to thicken.
- Add Chili Peppers: Toss in the chili peppers and green peppers. Adjust the amount of chili depending on your spice tolerance. Simmer for another 10 minutes.
- Season: Add fish sauce, then taste and adjust seasoning. If the sauce becomes too thick, add a little water to loosen it up.
- Finish and Serve: Simmer everything on low heat for an additional 5-7 minutes until the pork is tender and the sauce is creamy. Serve hot with rice!
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Notes
- Control the Spice: If you're not a fan of spicy food, start with fewer chili peppers and gradually increase.
- Use Fatty Cuts: Pork belly gives the best flavor and texture due to its fat content, but pork shoulder works too.
- Simmer Slowly: Cooking the dish on low heat helps the pork become tender and allows the flavors to meld beautifully.
- Adjust Creaminess: Add more coconut milk if you prefer a thinner sauce, or reduce it for a thicker, richer consistency.
- Serve Fresh: This dish is best enjoyed fresh, but it tastes even better after the flavors sit for a day.
