Pork Belly Bicol Express

This Bicol Express is made of pork belly, traditional shrimp paste, mild chilies, and coconut milk. It is rich, savory and not too spicy. So good with rice!

Course Main Course

Cuisine Filipino

Keyword bicol express, spicy pork coconut stew

Prep Time 10 minutes

Cook Time 20 minutes

Servings

Calories 990kcal

Author Mella

Ingredients

600 grams pork belly cut into strips, ½ inch thick
¾ cup water
1 onion finely chopped
6 cloves garlic finely chopped
1 ½ tablespoons bagoong-alamang or shrimp paste unsweetened
1 teaspoon fish sauce optional
1 ½ cup coconut milk
1 cup long green chilies* sliced, see note
2 whole pieces green chilies for garnish, optional

Instructions

In a pan, boil the strips of pork belly in water for 15 minutes until tender. Let the water evaporate completely. Lower the heat and let the fat render for about 5 minutes.
Note: Add more oil if rendered fat is not enough for sauteing.
When the pork turns brown, add onion. Cook until translucent then add the chopped garlic and shrimp paste (bagoong-alamang). Saute for 1 to 2 minutes.
Pour coconut milk and then add sliced chilies. Stir until meat is well coated. Simmer for 5 to 10 minutes over medium heat or until the milk has thickened and curdled.
Serve with rice. Enjoy!

Video

Notes

*To prepare the green chili, slice it into two halves. Divide it into two sets. Using a small spoon, scrape off the seeds from the first set then leave the seeds intact on the other. Cut into dices crosswise (see video).
Use plastic gloves when slicing the chilies to prevent your hands from burning.
Bagoong: use the unsweetened shrimp paste instead because it gives Bicol Express a more authentic and earthy taste.
Use bird's eye chilies or siling labuyo for a hot and spicy bicol express.
Storage: Store in an airtight container in the fridge. It should last for 3 to 4 days.

Nutrition