Growing up in a family that considered black pepper “spicy,” I never thought I’d become someone who’d crave the fiery heat of authentic Bicol Express. But this legendary Filipino dish changed everything for me!
I still remember my first taste at my Bicolana friend’s house, tears streaming down my face but unable to stop eating because the creamy coconut milk and tender liempo kept calling me back for more.
That day, between gulps of ice water and countless cups of rice, I discovered that true Bicol Express isn’t just about the heat, it’s about how the rich gata (coconut milk) dances with the siling labuyo, creating this addictively creamy sauce that’s become my ultimate comfort food.
After years of perfecting this Bicol express recipe and building my spice tolerance, I’m excited to share my family’s version of this iconic dish.
Why You’ll Love This Recipe
- Authentic Bicolano flavors passed down through generations
- Perfect balance of creamy gata and spicy chilies
- Fork-tender pork belly in luxurious coconut sauce
- Customizable spice level while maintaining traditional taste
- Creates that coveted orange oil separation (langis) on top
- Complete with Lola’s tips for guaranteed success
Authentic Bicol Express
Ingredients
- 2 pounds pork belly liempo, cut into 1-inch cubes
- 1 can 13.5 oz coconut milk (gata)
- 1 cup coconut cream kakang gata
- 14 Thai red chilies siling labuyo, minced
- 2 cups finger chilies siling haba, sliced
- 2 tablespoons fresh shrimp paste bagoong alamang
- 1 medium onion sibuyas, finely sliced
- 4 cloves garlic bawang, minced
- 1 tablespoon cooking oil
- 1 cup water
- Salt and pepper to taste
Instructions
- First, gather all ingredients and equipment. Prepare a heavy-bottom pan (kawali) and your measuring tools.
- Put on kitchen gloves (guwantes) to protect your hands. Clean the pork belly (linisin ang liempo) and cut it into 1-inch cubes (maghiwa ng tig-isang pulgadang piraso). Set aside.
- Peel and slice one medium onion into thin pieces (balatan at hiwain ng manipis ang sibuyas). Peel four cloves of garlic and mince them finely (balatan at dikdikin ang apat na butil ng bawang).
- Carefully prepare the chilies (maingat na ihanda ang mga sili). Remove the stems from both the Thai chilies and finger chilies (tanggalin ang tangkay ng siling labuyo at siling haba). Mince the Thai chilies and slice the finger chilies into rings. Keep them separate.
- Place your pan over medium heat (katamtamang init: 176°C/350°F). Pour in one tablespoon of cooking oil (mantika). Wait for the oil to become hot – you'll see it shimmer slightly.
- Add your sliced onions to the hot oil. Cook them while stirring occasionally until they become clear and soft (malinaw at malambot), which takes about 3-4 minutes.
- Add the minced garlic to the onions. Stir continuously and cook until you can smell the garlic’s aroma (hanggang mabango), about 1 minute. Don’t let the garlic brown or it will become bitter (mapait).
- Increase the heat to medium-high (190°C/375°F). Add your cubed pork belly to the pan. Cook while stirring occasionally until all sides turn golden brown (hanggang maging golden brown ang lahat ng gilid), about 5-7 minutes.
- Lower the heat back to medium (176°C/350°F). Add the fresh shrimp paste (bagoong alamang). Stir well to coat the meat evenly (haluing mabuti para pantay ang pagkakalapat).
- Pour in the coconut milk (gata) and water. Stir gently to combine all ingredients (haluing marahan para maghalo ang lahat). Lower the heat to low (mababang init: 149°C/300°F).
- Cover the pan and let it simmer gently (pakuluan ng marahan). Cook for 40-45 minutes, stirring occasionally, until the pork becomes tender. You should be able to easily pierce it with a fork (madaling matusok ng tinidor).
- Once the pork is tender, add both types of prepared chilies (ilagay ang mga inihanda na sili). Stir gently to incorporate them into the sauce.
- Pour in the coconut cream (kakang gata). Reduce heat to very low (napakababang init: 135°C/275°F) and simmer uncovered. Cook for 15-20 minutes, stirring occasionally, until the sauce thickens and you see orange oil floating on top (hanggang lumutang ang pulang mantika sa ibabaw).
- Taste the sauce and add salt and pepper as needed (timplahan ng asin at paminta). Let it simmer for 2-3 more minutes to incorporate the seasonings.
- Turn off the heat and let the dish rest for 5 minutes before serving. This allows the flavors to settle and the sauce to achieve the perfect consistency (para lalong bumuti ang lasa at tamang lapot ng sarsa).
- Serve hot over steaming white rice (mainit na kanin). For the best experience, prepare some fresh cucumber slices (hiwa ng pipino) on the side to help cool your mouth between bites.
- Store any leftovers in an airtight container once cooled. This will keep in the refrigerator for up to three days. When reheating, use medium-low heat (149°C/300°F) and stir gently to prevent the coconut milk from separating.
Tips from Lola’s Kitchen
- Use fresh, not bottled, shrimp paste for authentic flavor
- Don’t rush the cooking process – slow simmering develops depth
- Look for the signature oil separation (mantika) on top
- Choose pork belly with good meat-to-fat ratio
- Toast shrimp paste lightly if you prefer a deeper umami flavor
Traditional Serving Suggestions
- Serve hot with steaming white rice
- Pair with:
- Fresh cucumber slices to cool the palate
- Green mango on the side
- Ice-cold coconut water
- Pickled papaya (atchara)
Troubleshooting Common Issues
Curdled Coconut Milk
- Problem: Sauce looks grainy
- Solution:
- Never boil coconut milk
- Use medium-low heat
- Stir regularly
Too Spicy
- Problem: Overwhelming heat
- Solution:
- Remove seeds from chilies
- Reduce chili quantity
- Add extra coconut cream
Tough Meat
- Problem: Pork isn’t tender
- Solution:
- Extend cooking time
- Use smaller cubes
- Maintain consistent simmer
Ingredient Alternatives
- Pork Belly: Pork shoulder, chicken thighs
- Fresh Chilies: Dried chilies (rehydrated)
- Fresh Shrimp Paste: Bottled bagoong (rinse first)
- Coconut Cream: Extra thick coconut milk
Storage & Reheating
- Refrigerator: 3 days in airtight container
- Freezer: Up to 2 months
- Reheating:
- Stovetop: Medium-low heat, stirring gently
- Microwave: 2-3 minute intervals, stirring between
Variations
- Vegetable-Enhanced
- Add string beans
- Include eggplant
- Mix in winged beans (sigarilyas)
- Seafood Version
- Substitute pork with shrimp
- Add squid
- Mix in mussels
- Low-Fat Option
- Use lean pork
- Reduce coconut cream
- Add more vegetables
Frequently Asked Questions
Is this dish always supposed to be extremely spicy?
Yes, traditionally Bicol Express is known for its intense heat. The authentic version uses more chilies than meat.Can I make this less spicy?
While you can reduce the chilies, traditionally it should be quite spicy. For a milder version, try Binagoongan sa Gata instead.Why isn’t my sauce separating?
Oil separation requires patience and proper heat. Continue cooking on medium-low heat until you see the orange oil floating on top.How do I prevent the coconut milk from curdling?
Never let the coconut milk boil and maintain a gentle simmer throughout cooking.Can I use other meats?
Yes, but pork belly gives the best results due to its fat content which adds richness to the dish.
Nutrition
The Story Behind Bicol Express
Born from the rich culinary traditions of Southern Luzon, Bicol Express has a fascinating origin story that might surprise many Filipinos. While its name pays homage to the old Manila-Bicol railway line (PNR Bicol Express), this fiery dish wasn’t actually created in Bicol! It was first crafted in the bustling streets of Malate, Manila, by the culinary pioneer Cely Kalaw during the 1960s. Inspired by Bicolano flavors and cooking techniques, she created this now-legendary dish that would become a national sensation.
The genius behind Bicol Express lies in its masterful combination of two ingredients the Bicol region is famous for – creamy gata (coconut milk) and spicy siling labuyo (bird’s eye chilies). This marriage of flavors reflects the agricultural abundance of the Bicol region, where coconut trees grow in abundance and chilies are a way of life. Traditional Bicolano cooking has always featured these ingredients, particularly in dishes like Pinangat and Laing, but Bicol Express elevated this combination to new heights.
What makes authentic Bicol Express truly special is its layered complexity. The base of tender liempo (pork belly) provides the perfect canvas for the rich coconut milk, while bagoong alamang (shrimp paste) adds that crucial umami depth that keeps you coming back for more. But it’s the careful balance of coconut cream and chilies that sets apart a truly great Bicol Express – the gata doesn’t just tame the heat; it creates a luxurious sauce that’s both fierce and comforting. When cooked properly, you’ll notice the signature orange oil separation on top, a tell-tale sign that you’ve achieved the perfect Bicol Express.
Today, this beloved dish has evolved beyond its Manila origins to become a true national treasure. From humble carinderias to high-end Filipino restaurants, each chef adds their own touch while respecting the dish’s essential elements. Some families pass down closely guarded recipes, each claiming to have the perfect ratio of gata to sili. Whether you’re a spice enthusiast or a curious food lover, Bicol Express represents more than just a meal – it’s a testament to Filipino creativity in the kitchen and our love for bold, unforgettable flavors.
Remember: Perfect Bicol Express isn’t just about the heat—it’s about achieving that ideal balance where the coconut milk enriches rather than subdues the chilies, creating a sauce that’s both fiery and luxuriously creamy.
