Entree: Philippines – Bicol – Bicol Express (Spicy Pork in Coconut Milk)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) pork belly, sliced into 1/2-inch (1 cm) pieces
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped (about 150 g)
- 6 cloves garlic, minced (about 18 g)
- 1 thumb-size piece ginger, julienned (optional) (about 15 g)
- 8–10 Thai bird chilies (siling labuyo), chopped, or 3–4 long green chilies (siling haba) sliced (adjust to heat preference)
- 3 tbsp (45 g) bagoong alamang (fermented shrimp paste)
- 2 cups (480 ml) coconut milk (first/extracted milk)
- 1 cup (240 ml) coconut cream or thicker coconut milk (second extraction)
- 1 tsp (5 g) sugar (optional, to balance)
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 g) thinly sliced scallions or green onions for garnish
- 1 small red bell pepper, sliced (about 100 g) (optional, for color)
- 1 tbsp (15 ml) annatto oil or 1/2 tsp (1 g) annatto (atsuete) powder mixed with 1 tbsp (15 ml) oil (optional, for color)

Instructions

1. Heat oil in a wide skillet or wok over medium-high heat. If using, add annatto oil to color the oil. Add pork belly pieces and cook, stirring, until they begin to brown and render fat, about 6–8 minutes.
2. Push pork to the side and add the chopped onion, garlic, and ginger (if using). Sauté until the onion is translucent and the aromatics are fragrant, about 3–4 minutes.
3. Stir in the chopped chilies and bagoong alamang (shrimp paste). Cook for 1–2 minutes to toast the flavors and integrate with the pork, stirring constantly to avoid burning.
4. Pour in the first cup of coconut milk (about half of the 2 cups / 240 ml) and bring to a gentle simmer. Reduce heat to medium-low and let simmer uncovered until the pork is tender and the coconut milk reduces slightly, about 15–20 minutes.
5. Add the remaining coconut milk or coconut cream (1 cup / 240 ml), sliced red bell pepper (if using), sugar (if using), and freshly ground black pepper. Continue to simmer gently until the sauce thickens to a creamy consistency and the oil begins to separate from the coconut milk, about 8–10 more minutes. Adjust saltiness with additional bagoong or a pinch of salt if needed.
6. Taste and adjust heat by adding more chopped chilies if desired. Finish with sliced scallions on top.
7. Serve hot with steamed rice. Bicol Express is best enjoyed the same day; reheating will deepen the flavors.