This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Bicol Express is one of the spiciest dishes of the Philippines. Tender pork is stewed in a rich, savory coconut sauce, making it perfect alongside a bowl of rice and fresh vegetables. This is the classic comfort food amongst Filipinos!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Pork: Mom always used fatty pieces of pork, like shoulder or belly, to give richness to the dish.
Onion, garlic, ginger, chilies: These will form the foundational aromatic flavors. You can always adjust the chilies according to preference, but most local versions tend to be very spicy as default!
Alamang: This is a fermented pink Filipino shrimp paste that you can find in most Filipino or Southeast Asian grocery. As a quick note, alamang is very salty, so my mom would briefly rinse it in a strainer running under clean tap water to dilute some of its salt. If unavailable, you may also use bagoong guisado, a sautéed version of alamang that comes lightly seasoned and does not require rinsing prior to using in the recipe.
*If you wanted to learn more about bagoong, I made a page dedicated specifically for that ingredient.
Coconut milk: The fattiness of the coconut helps to tame all the spicy, umami, and salty flavors of the dish.
Instructions
*The Recipe Card below includes all the full detailed instructions!
- Sear the pork on all sides until browned. Set aside
- Sauté the onions, garlic, ginger, and chilies.
- Add in the seared pork, alamang, coconut milk, water, and sugar. Let simmer until the pork is tender.
FAQs
What cut of pork should I use?
Fatty cuts of pork like shoulder or belly are perfect for this recipe. If you wanted a lighter dish, feel free to use leaner cuts such as the loin.
What do I serve this with?
Like with most Filipino food, Bicol Express goes perfectly with a bowl of warm rice to be drenched in that luxurious sauce. Popular veggies that pair with this dish include bok choy or eggplant, which help to cut through the richness and spiciness of the dish.
Looking for more tasty recipes? Here’s a couple you might love:
Bicol Express
4
servingsBicol Express is one of the spiciest dishes of the Philippines. Tender pork is stewed in a rich, savory coconut sauce, making it perfect alongside a bowl of rice and fresh vegetables. This is the classic comfort food amongst Filipinos!
Keep the screen of your device on
Ingredients
1 tablespoon neutral oil
1 pound pork shoulder or belly, cut into small chunks
1/2 teaspoon ground black pepper
1 small onion, chopped
5 garlic cloves, minced
1 teaspoon ginger, minced
3 to 5 red chilies, minced
1/4 cup alamang (briefly rinsed to remove excess salt) + 1 tablespoon of alamang (non-rinsed)
1 cup coconut milk
1/2 cup water
1/2 teaspoon sugar, to taste
3 green chilies, chopped (serrano, jalapeno, or siling haba works)
Directions
- In a medium pot over medium-high heat, heat the oil. Once hot, sear the pork, seasoning with the black pepper, until browned all over, set aside.
- In the same pan, sauté the onions until soft, about 3 minutes. Add in the garlic, ginger, and Thai chilies, and continue to sauté until fragrant, about 2 more minutes.
- Add in the seared pork, alamang, coconut milk, water, and sugar. Stir to combine. Bring to a boil, then lower the heat to a medium-low and let simmer with a lid on for 45 minutes.
- After 45 minutes, mix in the green chilies. You’ll know the Bicol Express is done when the oils from the coconut milk and pork begin to separate slightly. Serve with rice and veggies. Enjoy!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
5 star rating from a real Bicolana! This is the first time I have seen the term balao used in a Bicol Express recipe, and it made me smile!
Hi Chrissy, glad you enjoyed this recipe 🙂 I appreciate it!
This is my new favourite filipino recipe!! Super simple to make and the pork was so tender, the sauce was perfectly spicy as it contrasted with the coconut cream I added. Thanks po!
Hi Bryan, so glad you enjoyed this recipe! 🙂
My late dad was Bicolano…so I decided to make this dish as a tribute to him. It was fantastic! But I have to admit–growing up I (and my siblings) hated all forms of bagoong…so I decided to only use ONE TEASPOON (LOL!)..and I think it was perfect! I’ll be making this again.