Bicol Express
Capture the essence of the Bicol region with this fiery and flavorful dish - Bicol Express. Come hungry and ready for bold, fast-paced flavors that will take your taste buds on a wild ride!
Print
Follow Us
Pin
Share on Facebook
Share by Email
Servings: 4
Ingredients
- 2 lbs pork belly cubes
- 1½ tbsp bagoong (fermented shrimp paste)
- 4 cloves garlic chopped
- 1 sweet yellow onion chopped
- 1 anaheim pepper seeded and sliced
- 3 serrano pepper sliced
- 2 thai chili peppers sliced
- 13.5 oz coconut milk
Instructions
- Cut the anaheim peppers in half, remove the seeds, then slice into thin pieces. Set aside.
- Heat a pan to medium-high heat. Saute pork belly until cooked through. Set aside.
- Add garlic, onions, peppers, and bagoong to the pan. Cook a few minutes until aromatic and softened.
- Add the cooked pork back in, then pour in the coconut milk.
- Lower the heat to simmer for about 15 minutes for the flavors to meld. Taste and adjust spice according to your preference.
Notes
Note 1. If cooking for a group with different spice tolerances, you can make the dish with mild or medium peppers only, then serve extra chili on the side for individuals to add as desired.
Note 2. Classic Bicol Express uses siling labuyo and siling haba, which can be difficult to find in the US. In our recipe, we used a combination of anaheim peppers, serrano peppers, and thai chili peppers. Use a variety of peppers available to you to achieve the desired level of flavor and spice.
Did you make this recipe?Mention @itsforkandspoon or tag #itsforkandspoon!
Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0
Click here to review our Content Permissions Policy.