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    Home » Pork

    Bicol Express

    Published: Nov 20, 2022 by Nora Rey · This post may contain affiliate links · 4 Comments

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    Jump to Recipe Jump to Video Print Recipe

    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).

    Bicol Express in a bowl.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Bicol Express
    Salt, pepper, and oil are not in the picture.

    Salted shrimp is also known as bagoong alamang, salted shrimp fry, or shrimp paste in the Philippines.

    Salted shrimp in a jar

    Notes and substitutions

    • Pork: Pork belly is the usual choice—full of flavor and texture, though very fatty. Pork butt is a great substitute. It is inexpensive and has good marbling (white lines of fat between the lean meat), making it 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.
    • Hot 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 1 pound of salted shrimp under cold running water a few times to remove the salt.

    (1)In a sauté pan, lightly brown 2 pounds of pork belly in a bit of oil over medium-high heat. Transfer to a plate and discard the rendered fat.

    Browning the meat in a pan.

    (2)Sauté 2 tablespoons of ginger for a minute over medium heat. Add 3 garlic cloves and ½ onion; cook until softened. (3)Add the salted shrimp and sauté until it starts to dry out.

    Sauteing the aromatics and salted shrimp.

    (4)Add 1 cup of pineapple and the pork.

    Adding the pineapple and meat to the pan.

    (5)Add 1 can (14 ounces) of coconut milk and mix them up. Cover and simmer until the meat is tender and the sauce thickens, about 20 minutes.

    Mixing Bicol Express after coconut milk has been added.

    (6)Add 3 long hot peppers (and bird's eye chilies, if desired) and the remaining onions. Toss them together.

    Added onions and chilies to the Bicol Express in the pan.

    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.

    Cooked Bicol Express in the pan.

    Frequently asked questions

    Why is it called Bicol Express?

    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.

    How does Bicol Express taste?

    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.

    What is shrimp paste?

    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.

    Other pork recipes you may like

    • lechon kawali (fried pork belly) on a plate
      Lechon Kawali (Fried Pork Belly)
    • Pork asado on a plate
      Pork Asado with Mushrooms and Cabbage
    • Embutido Filipino Meatloaf
      Embutido (Filipino Meatloaf)
    • skinless longganisa
      Skinless Longganisa (Filipino Sausage)

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Bicol Express in a bowl

    Bicol Express

    A spicy Filipino stew made with bite-size pieces of pork simmered in coconut milk, shrimp paste, and chilies.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 451kcal
    Author: Nora Rey
    Cost: $13-$15

    Equipment

    • Sauté pan with a lid

    Ingredients

    • 2 pounds pork belly or butt cut into small 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 cup chopped pineapple sub:1 teaspoon sugar
    • 1 can (14 ounces) coconut milk or cream
    • 3 long hot peppers sliced (see note)
    • Bird’s eye chilies/Thai chilies optional (see note)
    US Customary - Metric

    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 thickens, 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.
    • Hot 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.

    Nutrition

    Serving: 8gCalories: 451kcalCarbohydrates: 7gProtein: 66gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 714mgSodium: 2078mgPotassium: 598mgFiber: 1gSugar: 4gVitamin A: 173IUVitamin C: 36mgCalcium: 262mgIron: 7mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Filipino & Asian Pork Recipes

    • Filipino Pork Adobo in a bowl
      Filipino Pork Adobo
    • barbecue pork skewers on a plate served with achara
      Filipino Barbecue Pork Skewers
    • grilled pork belly on a plate
      Inihaw na Liempo (Grilled Pork Belly)
    • adobo fried rice served on a plate with fried egg
      Adobo Fried Rice
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    Reader Interactions

    Comments

    1. Jomelyn

      November 21, 2022 at 5:09 pm

      5 stars
      I love this bicol express recipe. With Lots of coconut milk.

      Reply
      • Nora Rey

        January 05, 2023 at 12:31 am

        Hi Jomelyn! Thank you and yeeees love coconut milk! =)

        Reply
    2. Ben

      November 20, 2022 at 2:02 pm

      5 stars
      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

      Reply
      • Nora Rey

        January 05, 2023 at 12:33 am

        Hello Ben! That's so good to hear! It's not very often to see bicolexpress recipes with pineapple, but it sure is delicious with it! Thank you!

        Reply

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