Bicol Express is sure to rock your tastebuds! It's rich, creamy, spicy, and delicious, with pork cubes cooked in coconut milk and chili peppers. Serve it with steamed rice for a hearty, big-flavored meal!
The day after I made my very first gising-gising, I packed half of it to work for one of my co-workers to try. She is from Bicol, and I was interested to know what she thought of my newfound recipe. Alas! Instead of the rave review I expected, she barely touched the portion I ladled on her plate.
The next day, in the break room, she plopped a big Tupperware before me and said, "This is how you do spicy. Go big or go home." Oh, my! Her Bicol Express was so viciously hot I couldn't feel my tongue after each bite, yet it was so deliriously good that I kept digging in for more!
Ingredient notes
I first posted my version of this dish in May 2014, but although it has received great reviews from our readers, I updated it with a few changes. I wanted the recipe to be as authentic as possible, and after researching online and asking all my Bicolano friends for guidance, I think the new method below comes pretty close.
- One of the changes I made to my previous recipe is adding about 2 cups of sliced finger chilis along with the 14 reasonably large red Thai chili peppers (siling labuyo). The result is definitely not one for the meek. My mouth was seriously on fire while I ate the savory pork for lunch today!
- If you want to tone down the spice, you can decrease the number of peppers or scrape the seeds off the pods before mincing. However, as my Bicolana friend said, it's NOT Bicol Express if it doesn't numb your tongue. In fact, the authentic Bicol version uses more chili than pork! If you want the same creamy flavors but with a friendlier heat, you can try this binagoongan baboy sa gata instead.
- Another change is using fresh instead of sauteed shrimp paste, which tastes much better. If you're in the U.S. and have only access to the bottled "neon pink" shrimp paste, you might want to rinse it and drain well before using it in the recipe to remove the extra saltiness and the bright color that might otherwise bleed into the dish. Bagoong is a big flavor component in this sinilihan dish, so don't skip it.
- As you can see from our nutritional facts below, this recipe is not exactly waist-friendly. Unfortunately, the delicious pork belly cubes and rich, creamy coconut sauce we love come with a price. If you want to trim down some calories, swap the belly with a leaner cut, such as pork shoulder. You can also skip the pork and make chicken Bicol Express!
- If you'd like to add vegetables, you can use cut sigarilyas, long beans (sitaw), or string beans.
Cooking process
- Brown pork. Saute aromatics in oil in a wide pan over medium heat until softened. Add pork and cook until lightly browned. Add shrimp paste and cook for a few minutes.
- Add coconut milk and water. Coconut milk tends to curdle or separate when brought to a boil or heated too quickly. Cook in a gentle simmer to ensure a smooth, creamy sauce.
- Cook pork. Add chili peppers. Cover and simmer until the pork is tender and the liquid is reduced.
- Add finger chilies and coconut cream and continue to simmer until thickened and begins to render fat. Season with salt and pepper to taste.
Helpful tip
To make slicing easier, freeze the pork belly until partially firm.
Frequently Asked Questions
What is the difference between laing and Bicol Express?
Both dishes are primarily known for their creamy texture and spicy flavor, from coconut milk and chili peppers. But while Laing consists of taro leaves (dahon ng gabi), Bicol Express is mainly made with diced pork.
Is canned coconut milk the same as coconut cream?
Coconut milk and coconut cream refer to the liquid extraction from shredded coconut when mixed with water. Coconut milk has a thinner consistency and contains more parts of water. Coconut cream, known as kakang gata, has a thicker texture and richer flavor, containing less water.
How to serve
Serve Bicol Express as a main dish for lunch or dinner, with steamed rice as the perfect canvas for its rich, spicy flavors.
How to store
- Due to the coconut milk, this spicy pork stew spoils quickly, especially outside refrigeration. Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
- You can freeze for up to 2 months, but the sauce might separate when thawed. It will still be ok to eat but might look slightly grainy.
- Reheat in a saucepan over medium-low heat to 165 F or in the microwave at 2 to 3-minute intervals until completely heated through.
More ginataan recipes
Craving for more creamy dishes? Ginataang talong is a mouthwatering dish you'll love with steamed rice. Ginataang Seafood is my mom's specialty and is special for delicious reasons!
More pork recipes
Ingredients
- 1 tablespoon oil
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 2 pounds pork belly, cut into 1-inch cubes
- 2 tablespoons fresh shrimp paste
- 1 can (13.5 ounces) coconut milk
- 1 cup water
- 14 pieces Thai chili peppers, stemmed and minced
- 2 cups finger chilies (siling haba), sliced
- 1 cup coconut cream
- salt and pepper to taste
Instructions
- In a wide pot over medium heat, heat oil.ย Add onions and garlic and cook, stirring occasionally, until softened.
- Add pork and cook, stirring occasionally, until lightly browned.
- Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.
- Add coconut milk, water, and chili peppers. Bring to a simmer and cook for about 35 to 35 minutes or until pork is tender and liquid is reduced and begins to render fat.
- Add finger chilies and cook, stirring regularly, for about 1 to 2 minutes.
- Add coconut cream and continue to simmer until thickened and begins to render fat.
- Season with salt and pepper to taste. Serve hot.
Notes
- To make slicing easier, freeze the pork belly until partially firm.
- If you're in the U.S. and have only access to the bottled "neon pink" shrimp paste, you might want to rinse it and drain well before using in the recipe to rid of the extra saltiness and the bright color that might otherwise bleed into the dish.
- Coconut milk tends to curdle or separate when brought to a boil or heated too quickly. Cook in a gentle simmer to ensure a smooth, creamy sauce.
- If you'd like to add vegetables, you can use cut sigarilyas, long beans (sitaw) or string beans.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
James says
This is the best bicol express I've ever had! My mom is bicolana and I was raving about how this recipe made me so happy because it is the perfect amount of coconut flavor, creaminess, and outright heat. I was actually smiling the entire time I was eating it haha
Lalaine says
Thank you so much for the feedback, James. Yes, this Bicol express is pretty spicy but definitely delicious ๐
Christina says
Hello,
My mother is a Filipina and I'm making this dish for her because she hasn't had it in a long, long time. I just want to thank you for this wonderful blog!! It is helping me cook this tasty meal for us both, and it is easy to follow and in a good format for printing. I hope you keep this blog going for a long time to come!
--Christina
Lalaine says
Thank you so much, Christina! I hope you guys enjoy it!
Who Noms the World says
I made this some time ago, and omg it was sooo spicy, but not in an overbearing way! It added to the flavor and I absolutely loved it. Next time, I think I will sub chicken for the pork belly. The rendered fat made this dish really heavy that I passed out from food coma for like 8 hours haha. Absolutely flavorful dish though, and easy to follow! Thank you for sharing.
Lalaine says
LOL yes, this is not the healthiest dish. I actually have a chicken version on the blog https://www.kawalingpinoy.com/chicken-bicol-express/
Van says
Hi Lalaine,
Just want to ask if ano yung pwedeng alternative sa Gata? Pwede ba ung All purpose cream or? Or anything? Also, can we add siling haba? Thanks.
Lalaine says
Yes, you can swap all-purpose cream. Just make sure you don't bring it to a boil or it will curdle. And siling haba is fine, in fact, it's what they use for Bicol Express.
Van says
thanks Lalaine and more power!! :')
Lalaine says
๐
Ktine says
Ay ang galling, pag binago ung number ng servings, automatic nababago ung dami ng ingredients.
Sana sa lahat ng recipe ditto may ganyan. Dalawa lang kasi kami sa bahay, onting portion lang ung niluluto ko.
sobrang helpful ๐ more power ๐
Lalaine says
Thank you! I am glad you like this feature. Wala pa yung mga ibang recipes but working on them ๐
Ktine says
Bet ko din po ung metric/us customary, sana lahat may ganyan ding feature esp ung sa metric, grams/liters kasi kami magsukat. anyway super thanks. laking tulong tong website mo.
Penelope Tolman says
We tried this recipe tonight and it was soooo easy to make. We had to use Serrano chilies since the Thai chilies were not available but there was PLENTY of heat for us. We had to skip the coconut cream too because we couldnโt find it at the store and simply used corn starch for thickener and skipped the water. Itโs definitely worth repeating. Thank you!
Lalaine says
Thank you, Penelope, for the feedback. Yes, coconut cream (the first extraction) is usually harder to find but I am glad you were able to adjust the recipe to suit your tastes. Happy holidays!
mollie says
I was searching the internet for Filipino recipes for my son's birthday party and came across your blog site. Congratulations on having a fabulous site. Everything is on point. Great photos, interesting stories, clear instructions, and a huge number of recipes. I especially like the tips, and formatting of the recipes.
I tried your pork barbecue and bicol express with some minor tweaks. For the pork barbecue, I did not use the oyster sauce for the marinate...only in the basting sauce. For the bicol express, I added ginger and green beans, and replaced the coconut cream with whipped cream/coconut milk mixture. They turned out to be a hit. Thank you to your blog site.
Lalaine says
Aww, thank you so much! You definitely made my day. ๐
Purita Bauer says
I am from Samar, we don't cook like this , but it sounds delicious.. I will try to cook this bicol express..thanks for sharing.
Lalaine says
You're welcome!
Jeffrey Aguilar says
The lack of chilies disturbs me but I definitely understand that most people cannot handle the heat. We Bicolanos were born from the heat of Mayon Volcano. Haha!
Lalaine says
Hello Jeffrey,
This recipe does have chilies, I use Thai chili peppers which I believe is the same as siling labuyo.
Paolo says
I just pored through your site/blog and loved it. I live in Amsterdam and I'm continuously looking for authentic, delicious recipes both from the Philippines and around the world. I have now permanently bookmarked you.
I'll be trying this recipe of yours this weekend but with one change which I remember from our Bicolana cook from back home in Manila. Instead of the small, fiery siling labuyรฒ, she placed a lot of green finger peppers (ailing pang-sigรกng): as much peppers in volume as the meat--at least. However, I will first be removing the seeds and soaking the peppers in salted water (to help temper the heat) for half an hour or so, before slicing them up. I hope that does the trick.
Thank you for your recipe.
Lalaine says
Hello Paolo
One reader did comment that traditional bicol express is made with a whole of lot of peppers it's green in color. Siling pangsigang must be what is used as I can't imagine using that much siling labuyo and live to tell the tale haha.
Delia says
It was delicious! Hope you don't mind but I made a little change. I boiled the pieces of pork first in a little water then let it render its own fat and stir until a little golden and set aside. I throw away most of the fat. Then I followed your recipe, same pan so less cleaning and a little less fat. Thanks!
Lalaine says
Hello Delia
I am glad you enjoyed this recipe for bicol express. Of course, I don't mind that you made changes. The recipes are here for you to tweak to fit your personal tastes. Happy cooking!
Jerard Eusebio says
Hey! Your colleague is right, at least for me! This is a great recipe. Our household help who is from Bicol says Bicol Express is actually mostly green because of the peppers. Maybe you'd want to try that? Also, I just have to say that you maintain a great site! Cheers!
Lalaine says
Hello Jerard
Yes, Bicol Express is really supposed to be very spicy. I think the versions we see in restaurants are "tamed" to suit the tastes of the mainstream. I am very intrigued with it being all green with peppers but I think I'll pass. I can barely handle the heat of this version of mine haha.
Thank you so much for your feedback. I really appreciate it. ๐
Eleanor Burton says
Hi! did you use just filipino bagoong or a different shrimp paste? I noticed there are quite a selection in the market
Thanx!
Lalaine says
Hello Eleanor
I used Filipino bagoong ๐
Lorie Nocasa says
aww sarap.. for sure my husband will love this ๐
Lalaine says
Hello Lorie
I am sure he'll love it ๐
Amy Esguerra says
Hi,I'll just want to ask what is coconut cream?and what is the best alternatives for it if ever I cannot find that here in my place....thanks
Lalaine says
Hi Amy
Coconut cream is thick coconut milk, the first extraction or kakang gata.
Grace says
hi if coconut cream is the first extraction what is coconut milk then? is it the one with a little bit of water?
Lalaine says
Hi Grace
Yes, coconut milk will have a bit more water than coconut cream. If you let it stand for a while, the "cream" will actually rise to the top. This is usually thicker and more flavorful. ๐