Bicol has been one of the best tourist spots in the Philippines. It is known for its volcano, Mt. Mayon, famous for its perfect cone and one of the most beautiful in the world though it is also an active volcano.One of the most popular dishes of Bicolano is the Bicol Express recipe because they often use scalding-hot peppers as the main ingredients. This Recipe is a spicy food made with Pork, chilies, coconut milk, shrimp paste, onion, and garlic. It is easy and quick to make. Bicolano’s love to eat and cook, they often use coconut milk for their dishes, a famous product in the region.
Bicol Express Recipe
This Recipe is a spicy food made with Pork, chilies, coconut milk, shrimp paste, onion, and garlic.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Filipino
- 1/2 lb. pork belly, diced
- 2 cups thin coconut milk
- 2 tablespoon fresh alamang (shrimp paste)
- 10 pieces Thai chili pepper, stemmed and minced
- 6 pieces long chili (siling haba, siling panigang), sliced
- 3 cloves garlic, minced
- 1 medium-sized onion, minced
- 1 cup thick coconut cream
- 3 tablespoon minced ginger
- salt and pepper to taste
- Heat a pan and then pour-in the cooking oil.
- Sauté the garlic, onion, and ginger.
- Add the pork and cook for 8 minutes or until the color becomes light brown.
- Mix then coconut milk and alamang (shrimp paste).
- Bring to a boil, lower heat and then simmer for 10 minutes.
- Add chili peppers and cook until half the liquid has evaporated.
- Add the long chili (siling haba/panigang).
- Pour in thick coconut cream and continue cooking until oil comes out from the cream.
- Add salt and ground black pepper to taste.
- Serve hot.
You can also watch this video on Youtube on how to make this dish. The video is owned by someone. Just posted it here as a reference. Thanks
- Serving Size: 4 oz
- Calories: 365
- Sugar: 0 g
- Sodium: 111 mg
- Fat: 31.7 g
- Saturated Fat: 14.3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3.7 g
- Fiber: 0.3 g
- Protein: 15.6 g
- Cholesterol: 59.1 mg
Keywords: bicolano, traditional, mild
Bicol Express Recipe Preparation Tips
When I was young, my father used to cook us Bicol Express. He cooked his own version. I’ve always wondered how he cooked this recipe with lots of chilies that almost scald your mouth and throat, which my family loves it. The first time I taste it, I run for the water. Almost cry and feel my tongue burned, my mom gave me sweet or sprinkle sugar on my tongue to get rid of the pain.
My version of the Recipe is a milder version.
When cooking, I simply sauté the pork until become brown. I add onions, garlic, and ginger and let it cook for 2 minutes. Before I add the shrimp paste, I carefully clean and wash it to remove extra saltiness. Continue cooking for 5 minutes. Then I add coconut milk, ground black pepper, and finger peppers. Simmer until almost dried up. Then add the pure coconut milk. Stir well to avoid scorching. I love to add some veggies like “sitaw” (long beans) or “Kalabasa” (squash). I let it cooked for 10 minutes or until the veggies is tender. You can adjust the spiciness by adding more or less chili.
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I liked this bicol express recipe, my first time came out pretty good!
Please remove my Bicol Express photo in Pinterest with your logo. The photo was lifted/used without my permission.
I think this is the Pin you’re talking about.
This was posted before I acquired the website in 2018.
I just deleted the Pin based on your request.
1/2 pound of pork and 1 pound (2 cups) of shrimp paste? I made it as directed and it was awful. Definitely not the Bicol Express I’ve had in the past. I couldn’t even eat this. Perhaps it’s a typo and should have read 2 Tbsp instead of cups? Also, four cups of peppers seems a bit extreme.
Hi. It was an old recipe that needs updating. It is corrected now. Thanks for letting us know.