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Authentic Bicol Express

Authentic Bicol Express

Bicol Express is an iconic Filipino dish where tender pork belly meets fierce chilies in a luxurious coconut milk bath. This Bicolano classic strikes a bold balance between creamy and fiery, where the richness of gata (coconut milk) tames the aggressive heat of siling labuyo (Thai chilies) and siling haba (finger chilies). Finished with bagoong alamang (shrimp paste) for depth, the dish is known for its signature orange oil separation and tongue-numbing spiciness that's both feared and craved.
Cultural Significance
Bicol Express represents the bold, spicy flavors of the Bicol region, where coconut trees grow abundantly and chili is a way of life. The dish was named after the Manila-Bicol railway line but was actually created in Malate, Manila.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Filipino
Servings 6
Calories 941 kcal
Difficulty Intermediate

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
 

Nutrition

Calories: 941kcalCarbohydrates: 4gProtein: 16gFat: 96gSaturated Fat: 42gPolyunsaturated Fat: 9gMonounsaturated Fat: 39gTrans Fat: 0.01gCholesterol: 109mgSodium: 53mgPotassium: 426mgFiber: 1gSugar: 0.3gVitamin A: 43IUVitamin C: 8mgCalcium: 17mgIron: 2mg
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