Taste of PH

Bicol Express: Spicy Coconut Pork Done Right

Prep: 15 mins  |  Cook: 45 mins  |  Serves: 4

Born in the Bicol region, this dish was made to wake up your taste buds. Creamy coconut milk meets fiery chili — a love story of opposites that somehow feels like home. Every spoonful reminds you that comfort food can still thrill.

Ingredients

  • 500 g pork belly, sliced thinly
  • 2 cups coconut milk
  • 1 cup coconut cream
  • 6 long chilies (siling haba), sliced
  • 3–4 red chilies (optional, for heat)
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 2 tbsp shrimp paste (bagoong alamang)
  • 1 tbsp cooking oil

Instructions

  1. Sauté garlic and onion in oil until fragrant.
  2. Add pork and cook until browned and the fat renders.
  3. Stir in shrimp paste and mix well.
  4. Pour in coconut milk and simmer until pork is tender (about 30 minutes).
  5. Add chilies and coconut cream. Continue cooking until sauce thickens and oil starts to surface.

Serving Tip

Best enjoyed with hot rice and shared with family.

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