Bicol Express is a dish that proudly showcases the Filipino love for rich coconut-based sauces and bold spices. Born from the kitchens of the Bicol region, this recipe brings the heat and flavor straight to your dining table. With easy-to-find ingredients, there’s no need to hunt down a carinderia or restaurant—just follow these steps and cook this delicacy right in your own kitchen. And the best part? You can customize it to suit your preferred spice level.
Ingredients
Set A: Base and Aromatics
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½ kg Premium Choice Pork Belly Slice
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Salt, to taste
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1 pc onion, minced
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1 thumb-sized ginger, minced
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6–7 pcs finger chili (siling pangsigang), chopped
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3 cloves garlic, minced
Set B: Flavor Builders
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¼ cup shrimp paste (ginisang bagoong alamang)
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1 cup grated coconut (kinayod na niyog)
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2 cups coconut cream
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Fish sauce, to taste
Instructions
Step 1: Sear the Pork
Slice the pork belly into small strips. Heat a pan and sear the pork over medium heat until it starts to release oil. Season lightly with salt.
Step 2: Add the Aromatics
Once the pork begins to brown on one side, flip the pieces. Add the minced onion, ginger, and garlic. Toss everything together until fragrant.
Step 3: Season and Simmer
Add the shrimp paste and mix well to coat the pork evenly. Then pour in the shredded coconut and coconut milk. Season with fish sauce to taste. Let it simmer over low heat until the pork becomes tender and the sauce thickens.
Step 4: Add the Heat
Once the pork is tender and the sauce is rich and creamy, stir in the chopped finger chilies. Cook for a few more minutes to let the heat blend with the coconut richness.
Step 5: Serve Hot
Serve with steaming white rice and enjoy a truly comforting, spicy-satisfying dish that’s packed with porky, coconut goodness.
Simpol Cooking Notes
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Simpol Tip: Want more heat? Add chopped red chilies or extra siling labuyo to the mix. You may also add a splash of vinegar to deglaze the pan after sautéing the pork for a more complex flavor.
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Creamier Sauce: If you want a richer consistency, add a splash of coconut cream toward the end of cooking.
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Budget Swap: Can’t find shredded coconut? Use more coconut milk and simmer a bit longer to thicken.
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