I grew up in a house surrounded by coconut. My mom cooked with it constantly, and anything made with coconut milk always felt like a specialty in our kitchen. Laing was one of those dishes, and so was Bicol express: pork belly simmered in coconut milk and coconut cream until the sauce thickens, with chili peppers doing the heavy lifting on heat.
I still make it the same way today, one pan, simple ingredients, and just enough spice to make you reach for extra rice.
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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 spicy Filipino dish built on a coconut milk sauce. It takes its name from the Bicol region, known for its love of spicy, coconut-based cooking.
Despite the name, Bicol Express actually originated in Manila, inspired by traditional Bicolano dishes. It's since become a staple in local eateries across the country. Most versions use pork kasim (shoulder) or pork belly, since both cuts hold up well to long simmering and soak up the sauce. The dish is named after the train route connecting Manila to Bicol, though it's really your taste buds that end up on the trip.
Ingredients
- Pork Belly: You can also use pork shoulder or pork kasim for a leaner option. Belly has more fat, which keeps the meat tender through a long simmer.
- Coconut Milk: Forms the base of the sauce. Go for a canned version with just coconut milk and water listed, since ones with added thickeners can keep the sauce from reducing properly.
- Coconut Cream: Added later to thicken the sauce and bring it to that rich, creamy texture.
- Cloves Garlic: Minced, for the aromatic base the whole dish builds on.
- Sauteed Shrimp Paste (Bagoong Guisado): Adds the umami and salt this dish depends on. If you only have bagoong alamang (the raw, saltier version), you can use it too, just cut back slightly since it's stronger.
- Chili Peppers: Finger chili or Thai chili both work, depending on how much heat you want. Keep the seeds in if you want it spicier, since that's where most of the heat comes from.
- Green Chilies: Milder than the finger or Thai chilies, and adds a bit of color to the dish.
- Fish Sauce: For seasoning and an extra layer of umami.
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 only, for a less spicy version.
- Seafood Version: Swap the pork for shrimp or fish fillets.
- Chicken Alternative: Chicken thigh or breast works well if you'd rather skip the pork.
- Veggie Additions: Add string beans or taro leaves for a gulay na lada-inspired version.
Classic Side Dish Ideas
- Steamed White Rice: Soaks up the sauce and gives the spice something to balance against.
- Garlic Fried Rice: A little extra flavor if plain rice feels too simple alongside something this bold.
- Pinakbet: Brings in vegetables and a similar shrimp paste base, so the flavors carry through without repeating the same dish.
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 Tips
- Control the Spice: If you're not used to spicy food, start with fewer chili peppers and add more as you go.
- Use Fatty Cuts: Pork belly gives the best flavor and texture because of its fat content, but pork shoulder works too.
- Simmer Slowly: Low heat helps the pork turn tender and gives the flavors time to come together.
- Watch the Coconut Milk: Use a canned version with just coconut milk and water listed. Ones with added thickeners can keep the sauce cloudy instead of letting it reduce properly.
- Know When It's Done: You'll see the oil start to separate from the sauce once it's ready, that's the sign the dish is finished, not just the pork being tender.
- Adjust Creaminess: Add more coconut milk for a thinner sauce, or let it reduce further for something thicker.
- Serve Fresh: This dish is good right away, but the flavors round out even more after a day in the fridge.
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.
Traditional 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 (Pork in Spicy Coconut Sauce)
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.
