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Spicy Filipino Stew Bicol Express Recipe

Bicol ExpressThis Bicol Express has a well-rounded mix of flavors: fiery chilies, creamy coconut milk, and savory shrimp paste. The chilies give a satisfying heat while the coconut milk softens it. Sauteed shrimp paste (bagoong) adds saltiness and depth — if you don’t have it, fish sauce or soy sauce can work as substitutes. This dish is quick to prepare and makes a flavorful weeknight meal.

What is Bicol Express?

Bicol Express is a spicy Filipino stew made with bite-sized pieces of pork cooked in coconut milk with chilies, shrimp paste, onions, tomatoes and garlic. It originated in the Bicol region of the Philippines, an area known for its love of spicy food.Bicol Express

Ingredients

Key ingredients for Bicol Express:

  • Pork — pork belly, pork shoulder or pork roast, cut into bite-sized pieces. Choose based on how fatty you prefer the dish.
  • Garlic — minced.
  • Onion — diced.
  • Tomato — diced.
  • Coconut milk — the creaminess helps balance the heat.
  • Sauteed shrimp paste (bagoong) — salty and flavorful. Substitute with fish sauce or soy sauce if needed.
  • Thai chilies — minced. Adjust quantity or remove seeds to control spiciness.

How to make Bicol Express

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds. Add the diced onion and tomato and cook until the onion is translucent. Add the remaining oil, then the pork, and sauté until the meat is lightly browned. Pour in the coconut milk, bring to a boil, then lower the heat and simmer for 15 minutes. Stir in the minced Thai chilies and simmer another 5 minutes. Remove from heat and mix in the sauteed shrimp paste (or fish sauce/soy sauce to taste). Serve hot over steamed rice.

Bicol Express

Bicol Express

A spicy Filipino stew of pork simmered in coconut milk with chilies and shrimp paste. Named for the Bicol train region, famous for spicy cuisine.
5 from 4 votes
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Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course Main Course
Cuisine Filipino
Servings 5 servings
Calories 418 kcal

Ingredients

  • 2 tbsp oil, divided
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 tomato, diced
  • 2 lbs pork belly, pork shoulder or pork roast, cut into bite-sized pieces
  • 1 can (400 mL) coconut milk
  • 6 green or red Thai chilies, minced (adjust to taste)
  • 1 tbsp sauteed shrimp paste (bagoong) — can substitute fish sauce or soy sauce

Instructions

  1. Heat 1 tbsp oil in a large skillet over medium-high heat. Add garlic and sauté about 30 seconds.
  2. Add tomato and onion; cook until the onion is translucent.
  3. Add remaining 1 tbsp oil. Add pork and sauté until lightly browned.
  4. Pour in coconut milk, bring to a boil, then reduce heat and simmer 15 minutes.
  5. Add Thai chilies and simmer 5 more minutes.
  6. Remove from heat and stir in shrimp paste (or fish sauce/soy sauce) to taste.
  7. Serve hot over steamed rice. Enjoy!

Notes

Recipe source: “The Filipino Cookbook” by Miki Garcia.

Nutrition

Calories: 418 kcal
Carbohydrates: 11 g | Protein: 27 g | Fat: 31 g | Saturated Fat: 18 g
Cholesterol: 108 mg | Sodium: 207 mg | Potassium: 825 mg
Fiber: 1 g | Sugar: 4 g
Vitamin A: 719 IU | Vitamin C: 85 mg | Calcium: 60 mg | Iron: 5 mg
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Bicol Express