Bicol Express is a spicy Filipino stew made with bite-size pieces of pork simmered in coconut milk, shrimp paste, and chilies. Many variations exist; this one has sweet pineapple to balance the salty and spicy flavors.
If you like the umami flavor of shrimp paste, you may also like Kare Kare with Beef Shank (in Peanut Sauce).
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Ingredients you'll need
Salted shrimp is also known as bagoong alamang, salted shrimp fry, or shrimp paste in the Philippines.
Notes and substitutions
- Pork: Pork belly is the usual choice. It is full of flavor and texture, though very fatty. Pork butt and pork shoulder are great substitutes. They are inexpensive and have good marbling (white lines of fat between the lean meat), making them tender and moist after cooking.
- Salted shrimp: These are krill or tiny shrimp fermented with a ton of salt. They come in many forms, sometimes called shrimp paste. Buy the raw, fresh variety that isn't ground or crushed.
- Pineapple: Feel free to skip and add a teaspoon of sugar instead.
- Peppers: Use green or red long hot peppers. You can add bird's eye chilies, depending on how spicy you want it. Remove their seeds and rinse them in hot water if you want to reduce the heat.
How to make this recipe
Note: Rinse salted shrimp under cold running water a few times to remove the salt.
(1)In a sauté pan, lightly brown the meat in a bit of oil over medium-high heat. Transfer to a plate and discard the rendered fat.
(2)Sauté ginger for a minute over medium heat. Add garlic and half of the onions, and cook until softened. (3)Add salted shrimp and sauté until it starts to dry out.
(4)Add the pineapple and meat.
(5)Add coconut milk and mix them up. Cover and simmer until the meat is tender and the sauce starts to thicken, about 20 minutes.
(6)Add the peppers and remaining onions. Toss them together.
Bicol Express is paired with rice as the main course. You can also serve it as pulutan with alcoholic beverages in small portions, like Spanish tapas.
Frequently asked questions
Bicol Express is named after the non-stop train that runs between Manila and the Bicol region. Coconut milk and chilies are essential ingredients in Bicol cuisine. Our local term for this dish is balaw, which also refers to salted shrimp or shrimp paste.
Bicol Express can be made in two ways: One way is to cook it like stew, like in this recipe, where the meat and shrimp paste are simmered in coconut milk. It is creamy, savory, and packed with shrimp flavor.
The other version is drier, where coconut milk is cooked off until the oil splits. There is usually less meat and a lot more chilies, making it spicier.
Shrimp paste comes in different forms and goes by many names. It is known as bagoong alamang in the Philippines, made with krill or tiny, shrimp-like crustaceans fermented with a lot of salt.
It is called balaw in the Bicol region, while dinailan is the compacted, clay-like version pounded and dried into a brick. The saltiness, texture, and color may vary.
Watch how I make it here
Other pork recipes you may like
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📖 Recipe
Bicol Express
Equipment
- Sauté pan with a lid
Ingredients
- 2 pounds pork belly or shoulder cut into bite-size pieces
- 2 tablespoons minced ginger
- 3 garlic cloves minced
- 1 medium onion small-diced; divided
- 1 pound salted shrimp or shrimp paste (see note)
- 1 can (14 ounces) coconut milk or cream
- 1 cup chopped pineapple sub:1 teaspoon sugarr
- 3 Long hot peppers sliced (see note)
- Bird’s eye chilies/Thai chilies optional (see note)
Instructions
- Rinse salted shrimp under cold running water a few times to remove the salt.
- In a sauté pan, lightly brown the pork in a bit of oil over medium-high heat. Transfer to a plate and discard the rendered fat.
- Sauté ginger for a minute over medium heat. Add garlic and half of the onions, and cook until softened.
- Add salted shrimp and sauté it starts to dry out.
- Add the pineapple, pork, and coconut milk. Mix them up.
- Cover and simmer until the meat is tender and the sauce starts to thicken, about 20 minutes.
- Add the peppers and remaining onions. Toss them together.
Video
Notes
- Salted shrimp: These are krill or tiny shrimp fermented with a lot of salt. They come in many forms and are sometimes called shrimp paste. Buy the raw, fresh variety that isn't ground or crushed.
- Peppers: Use green or red long hot peppers. You can add bird's eye chilies, depending on how spicy you want it. Remove their seeds and rinse them in hot water if you want to reduce the heat.
Jomelyn
I love this bicol express recipe. With Lots of coconut milk.
Ben
Wow! I wasn’t sure i’d like the pineapple but it works! My grandma actually said they make it the same way in Naga City. Thanks for the recipe