RCI-SP.004.0036.001
Bicol Express
Bicol Express Bicol is always associated with spicy food. The thought of Bicol would send a person's imagination of images and scents of sili (chili pepper) and coconut milk. It holds a special place in the hearts of food-loving Filipinos.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 1 kg
- 30 ml
- garlic22 gramscrushed
- onion40 gramssliced
- ginger15 gramssliced
- sugar10 gramsrefined
- black pepper1 gramground
- 70 grams
- 250 grams
- 250 grams
- green pepper120 gramssliced fresh
Method
1
Cut the lean pork into bite-sized cubes approximately 2–3 cm in size. Pat dry with paper towels to remove excess moisture.
2
Heat the corn oil in a large pan or wok over medium-high heat until shimmering. Working in batches, add the pork cubes and brown on all sides until a golden crust forms, about 8–10 minutes total.
10 minutes
3
Remove the browned pork and set aside. In the same pan, add the crushed garlic and sliced ginger, stirring constantly for 1–2 minutes until fragrant.
2 minutes
4
Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
4 minutes
5
Dissolve the shrimp paste in the water, stirring well to combine. Pour this mixture into the pan with the aromatics.
6
Return the browned pork to the pan and stir to coat evenly. Sprinkle the refined sugar and ground black pepper over the mixture, then stir to combine.
7
Bring the mixture to a simmer, then reduce heat to medium-low. Cover and simmer for 20–25 minutes until the pork becomes tender.
25 minutes
8
Pour the coconut cream into the pan, stirring gently to incorporate without breaking up the pork. Simmer uncovered for another 10–12 minutes until the sauce thickens slightly.
12 minutes
9
Add the sliced green peppers and stir to distribute evenly. Simmer for a final 2–3 minutes until the peppers are heated through but still maintain some crispness.
3 minutes
10
Taste and adjust seasoning with additional shrimp paste, sugar, or black pepper as desired. Serve hot with steamed white rice.