Bicol Express
Tender pork in creamy coconut milk with bagoong and green chillies.
Ingredients
Measure and prepare everything before you begin cooking.
- 800 g pork belly or shoulder, cut into 3 cm pieces
- 400 ml coconut milk
- 200 ml coconut cream
- 2 tbsp bagoong alamang
- 1 onion, finely chopped
- 5 garlic cloves, minced
- 25 g ginger, sliced into strips
- 6 long green chillies, sliced
- 1–2 red chillies, optional
- 1 tbsp neutral cooking oil
- ½ tsp black pepper
- Salt or fish sauce, only if needed
Instructions
- 1
Pat the pork dry and prepare all aromatics. Dilute the bagoong with 2 tablespoons water so it distributes evenly.
- 2
Heat oil in a heavy pan over medium-high heat. Brown the pork in batches for 6–8 minutes, then transfer it to a plate.
- 3
Lower to medium. Cook onion and ginger for 3 minutes, then garlic for 30 seconds. Stir in the diluted bagoong and cook for 1 minute.
- 4
Return the pork, pour in coconut milk and bring only to a gentle simmer. Cover loosely and cook over low heat for 30–35 minutes, stirring occasionally, until tender.
- 5
Add green and red chillies, then simmer uncovered for 10 minutes. Stir in coconut cream and cook gently until the sauce coats the pork; do not let it boil hard.
- 6
Taste first, then add pepper and only enough salt or fish sauce if needed. Rest for 5 minutes and serve with rice.
About Bicol Express
Bicol Express is a rich pork, coconut and chilli dish associated with the flavours of Bicol. Its popular name was coined in Manila, but its coconut-rich heat draws directly from Bicolano cooking. A good version is creamy, savoury and spicy without hiding the pork.
New Zealand ingredient swaps
- Use pork shoulder instead of belly for a leaner result.
- Long green chillies from NZ supermarkets provide aroma with moderate heat; add bird’s-eye chilli separately for intensity.
- Use canned coconut milk and coconut cream, checking that neither is sweetened.
How to know it is ready
- The pork should be fork-tender before the coconut cream is added.
- Keep coconut milk at a gentle simmer so it stays smooth.
- The final sauce should cling to the pork and release a little coconut oil at the edges.
Common mistakes and fixes
- Too salty: bagoong brands vary, so dilute and add gradually; loosen with coconut milk.
- Too hot: remove chilli seeds or add more coconut cream.
- Split sauce: lower the heat and stir gently rather than boiling hard.
Family and regional variations
- Use pork shoulder, belly or a mixture.
- Add more green chilli for fragrance without overwhelming heat.
- Some home versions include green beans or sliced winged beans.
Storage and reheating
Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently until steaming, adding a spoonful of water if the sauce is too thick.
What to serve with it
Serve with plenty of steamed rice and a cooling cucumber-and-tomato side dish.
Bicol Express FAQs
Is Bicol Express always very spicy?
No. Keep the green chillies for flavour and control the heat with smaller hot chillies.
Can I use pork shoulder?
Yes. It is less fatty than belly and may need a little longer to become tender.
When should I add salt?
Only after the sauce reduces, because bagoong is already salty.
Our recipe standard: This page has been editorially reviewed for clarity, cultural context and practical home-kitchen guidance. We do not label a recipe as personally kitchen-tested unless that testing has actually been completed. Always follow current food-safety advice and the instructions for your equipment.
