Just hearing from its name, Bicol Express sounds spicy, right?
That’s right! Bicol Express is made of pork cooked in coconut milk, with lots of chili peppers.
It’s creamy, spicy, and full of flavor.
The dish is perfect for those who love a bit of heat in their food. The coconut milk balances out the spiciness, making it a rich and satisfying meal.
I remember the first time I cooked this dish, I was able to eat 5 cups of rice! It’s that good!
What is Bicol Express Made of?
Bicol Express is a yummy and spicy Filipino dish. It’s mainly made of soft pork cooked in creamy coconut milk, giving it a nice, smooth feel.
The spicy punch comes from loads of green and red chili peppers, perfect for folks who like a little heat in their meal. We also add shrimp paste, known as bagoong alamang, for a tasty twist.
To amp up the flavor, we toss in garlic, onion, and ginger, sautéed together to make your kitchen smell awesome.
A splash of fish sauce adds extra taste. When all these goodies mix up, you get Bicol Express—a dish that’s super flavorful and hard to say no to!
But Why Is It Called Bicol Express?
I’m not a Bicolano, but I’ve always been curious about the name too!
So, after a bit of digging, I saw this segment from GMA News and found out that Bicol Express got its name from a train. Yep, you read that right—a train!
Back in the day, there was a train route called the Bicol Express, which traveled from Manila to the Bicol region in the Philippines.
Now, you might wonder, “What does a train have to do with a spicy pork dish?” Well, legend has it that this dish was so spicy and flavorful that it made people sweat like they were on a fast-moving train!
And just like that, the name stuck. So, every time we enjoy a plate of Bicol Express, we’re not just savoring the taste but also a bit of Filipino history. Cool, right?
Bicol Express Ingredients
- Cooking Oil: Used for sautéing ingredients, providing a base for flavors to develop.
- Garlic: Adds aromatic flavor and depth to the dish when minced and sautéed.
- Ginger: Provides warmth and a subtle spicy kick, enhancing the overall taste.
- Onions: Adds sweetness and texture, complementing the other ingredients when chopped and sautéed.
- Pork Belly: Tender and flavorful meat, cut into bite-sized pieces for a satisfying bite.
- Shrimp Paste (Bagoong): Adds a savory and salty umami flavor, balancing the richness of the dish.
- Coconut Milk: Gives the dish its creamy texture and subtle sweetness when simmered with the pork.
- Long Green Chili Peppers (Siling Haba): Adds a mild heat and vibrant color to the dish when sliced diagonally.
- Bird’s Eye Chili (Siling Labuyo): Optional for those who love extra heat, minced for a fiery kick.
- Coconut Cream: Adds extra creaminess and richness to the dish, enhancing its overall flavor.
- Salt and Pepper: Seasonings to taste, enhancing the flavors of all the ingredients when added appropriately.
How To Cook Bicol Express?
Get Your Ingredients Ready
First, chop the pork belly into small pieces and cut the green chili peppers into diagonal slices. If you want more spice, chop the bird’s eye chili into tiny bits.
Cook Your Flavor Bits
In a big pan, heat some cooking oil over medium heat. Once it’s hot, add the minced garlic and ginger, letting them cook until they smell good. Then, add the chopped onions and cook until they’re kind of see-through.
Make Your Pork Tasty
Put the pork belly into the pan and cook until it turns brown and starts to get a bit crispy, about 5 to 7 minutes. This makes it taste really yummy.
Add Flavor Magic
Mix in the shrimp paste, making sure each piece of pork gets covered. This makes it taste salty and good, balancing out the creamy coconut milk.
Let It All Mix Up
Pour in the coconut milk and stir until it bubbles gently. Let it cook for about 15 to 20 minutes, until the pork is soft and the sauce gets thicker.
Make It Spicy
Toss in the sliced green chili peppers and minced bird’s eye chili if you want extra spice. Let it all cook together for about 5 more minutes.
Make It Creamy
Pour in the coconut cream and mix well. Let it cook for another 5 to 10 minutes until the sauce thickens.
Taste and Serve
Try a bit to see if it needs more salt or pepper. Then, serve it hot with some rice.
Now, sit down and enjoy the tasty dish you made. If you want it spicier, just add more chili next time!
Tip on How To Make a Creamy Bicol Express
Low and Slow
Simmer the dish over low to medium heat to allow the flavors to develop and the sauce to thicken gradually.
Stir Occasionally
Stir the dish occasionally while simmering to prevent sticking and ensure even cooking throughout.
Adjust Coconut Milk
Control the thickness of the sauce by adjusting the amount of coconut milk used or by simmering for longer to reduce and thicken the sauce. This trick also worked when I did my Ginataang Papaya recently. Its a must try too!
Quality Ingredients
Use fresh, high-quality ingredients, especially coconut milk, to enhance the overall flavor and creaminess of the dish.
Balance Flavors
Taste and adjust the seasoning as needed during cooking to achieve a well-balanced flavor profile. Add salt and pepper gradually to avoid over-seasoning.
Control Heat
Customize the spiciness of the dish by adjusting the amount of chili peppers used according to your preference. Remember, you can always add more heat later, but it’s challenging to reduce spiciness once it’s too intense.
Frequently Asked Questions
Yes, you can substitute pork with chicken, beef, or even tofu to make a variation of Bicol Express that suits your preference.
To reduce the spiciness, you can decrease the amount of chili peppers used or remove the seeds and membranes from the peppers before adding them to the dish.
Yes, Bicol Express can be made ahead of time and stored in an airtight container in the refrigerator for up to 2-3 days. Just reheat it gently on the stovetop or in the microwave before serving.
Yes, you can use canned coconut milk as a convenient alternative to fresh coconut milk. However, be mindful of the consistency and adjust the amount used to achieve the desired creaminess.
Bicol Express
Ingredients
- 2 tbsp Cooking Oil
- 8 cloves Garlic (minced)
- 1 piece Ginger thumb-sized(minced)
- 2 pieces Onions medium(minced)
- 1 kilogram Pork Belly (cut into bite-sized pieces)
- 4 tbsp Shrimp Paste / Bagoong
- 2 cans Coconut milk (800ml)
- 10-12 pieces Long Green Peppers / Siling Haba (sliced diagonally)
- 4 pieces Bird's Eye Chili / Siling Labuyo minced (optional for extra heat)
- 1 can Coconut Cream (400ml)
- Salt and pepper to taste
Instructions
- Cut the pork belly into bite-sized pieces. Slice the green chili peppers diagonally and mince the bird's eye chili if using.
- Heat the cooking oil in a large pan or wok over medium heat. Add the minced garlic and ginger, and sauté until fragrant. Add the minced onions and cook until they become translucent.
- Add the pork belly to the pan and cook until it starts to brown and the fat renders out, about 5-7 minutes.
- Stir in the shrimp paste and cook for another 2-3 minutes, ensuring the pork is well-coated.
- Pour in the coconut milk, stir to combine, and bring to a simmer. Let it cook for about 15-20 minutes, stirring occasionally, until the pork is tender and the sauce starts to thicken.
- Add the sliced long green chili peppers and the minced bird's eye chili (if using). Stir and let it simmer for another 5 minutes.
- Pour in the coconut cream and stir well.Continue to simmer for an additional 5-10 minutes until the sauce thickens to your desired consistency.
- Taste and season with salt and pepper as needed. Serve hot with steamed rice.
- Enjoy your homemade Bicol Express! Adjust the amount of chili to your preferred spice level.
Video
Notes
- Fresh coconut milk (kakang gata) gives a richer flavor compared to canned versions. If using canned, opt for a good-quality brand.
- Let the dish rest for a few minutes after cooking to allow the flavors to develop further.
- Some variations include adding shrimp, squid, or vegetables like string beans and eggplant.
