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    Home » Pork Recipes

    Bicol Express Recipe

    Published: Jul 3, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 4 Comments

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    Bicol Express is a regional dish with shrimp paste cooked with coconut milk, plenty of chilies, and some pork. It is spicy, creamy, and flavorful with a stew-like consistency.

    Bicol Express over rice on a plate.
    Jump to:
    • What is Bicol Express?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Try other dishes with shrimp paste
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Bicol Express?

    Bicol Express is a popular dish in the Philippines known for its rich, spicy, and creamy flavor. It primarily consists of pork and shrimp paste cooked in fresh coconut milk and chili peppers or siling haba. A signature of Bicolano cuisine, this highlights the region's fondness for coconut milk and spicy food.

    The name is inspired by the non-stop train service that runs between Manila and the Bicol region. In the local dialect, the dish is also called "balaw," a term for salted shrimp or shrimp paste, a condiment that imparts a distinct salty and umami flavor to the dish.

    Ingredients you'll need

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

    Shrimp paste is also known as bagoong alamang, salted shrimp fry, or salted shrimp.

    Raw shrimp paste in a jar.
    Raw shrimp paste

    Notes and substitutions

    • Pork: I used pork belly—great flavor and texture, though very fatty. Pork shoulder or butt is another good option. It is inexpensive and has good marbling (white lines of fat between the lean meat).
    • Raw shrimp paste: These are krill or tiny shrimp fermented with a ton of salt. They come in many forms, sometimes called salted shrimp. Buy the raw, fresh variety that isn't ground or crushed.
    • Sugar: I added some sugar to balance the saltiness of the dish. Some recipes use chopped pineapple instead.
    • Long hot peppers: You can use other types of peppers, like jalapeños or Korean peppers, as little or as much as you want. You can remove their seeds and rinse them in hot water if you want to reduce the heat.

    How to make this recipe

    Step 1: Rinse 1 pound of raw shrimp paste under cold running water a few times to remove the salt and pick out any foreign objects.

    Rinsing raw shrimp paste on a sieve.

    Step 2: Place 1 pound of pork in a Dutch oven or a heavy-bottomed pot. Add about 1 cup of water, 1 bay leaf, 2 smashed garlic, a generous pinch of salt, and some pepper.

    Pork and aromatics in a Dutch oven.

    Step 3: Cover and simmer over medium heat for about 20 minutes until the meat becomes tender and most of the water has evaporated.

    Boiled meat with aromatics in the pot.

    Step 4: Remove the lid and allow the remaining water to evaporate. Render the fat from the pork and lightly brown the meat, tossing it constantly. Be careful, as they may splatter.

    PRO TIP: Always brown the meat first for a deeper, more complex flavor. This simple step unlocks layers of aroma and taste in your dish!

    Lightly browned pork belly in the pot.

    Step 5: Transfer them to a plate and remove excess pork fat.

    Excess pork fat in the pot.

    Step 6: Add a bit of oil and sauté 2 tablespoons of ginger for a minute. Then add 1 onion and 4 minced garlic; cook until softened for about 2 minutes.

    Add half of the chili peppers, then sauté for about a minute or longer if you wish to reduce the spiciness.

    Sauteed aromatics and long hot peppers in the pot.

    Step 7: Add the shrimp paste and spread it out to let most of the water evaporate. Once it starts to dry out, add some oil and sauté for a minute to develop its flavor.

    Sauteed shrimp paste and chilies in the pot.

    Step 8: Add 1 can of coconut milk, then mix them together while scraping the fond or browned bits from the bottom of the pot. Taste to see if it needs a little sugar to balance the flavors.

    Shrimp paste and coconut milk in the pot.

    Step 9: When it starts to simmer, add the meat and mix them together. Cover and cook for another 5 minutes to absorb all the delicious flavors. You can add a bit of water, if necessary.

    Adding the browned meat to the pot.

    Step 10: Add the rest of the chili peppers and turn off the heat.

    Mixing the cooked Bicol Express.

    Serve and enjoy with steamed white rice!

    Bicol Express on a spoon.

    Recipe FAQs

    What does Bicol Express taste like?

    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.

    What is the difference between Binagoongan and Bicol Express?

    Binagoongan is a pork dish prepared with a sautéed variety of shrimp paste, and it doesn't usually include coconut milk.

    Bicol Express is a shrimp paste dish made with the raw variety (not the sautéed ones sold in jars), cooked with coconut milk and a generous amount of chilies.

    Some variations don't have much pork, and some even include pineapple to balance the flavors—particularly in an area called Daet, where pineapples are abundant.

    Try other dishes with shrimp paste

    • Pork Binagoongan: A savory pork dish sautéed and simmered in shrimp paste, often served with eggplant or yardlong beans.
    • Kare-Kare: A Filipino beef stew and vegetables with a thick peanut sauce and served with a side of shrimp paste.
    • Pinakbet (Pakbet): A mixed vegetable dish sautéed with shrimp paste and vegetables like squash, okra, eggplant, yardlong beans, and bitter melon.
    • Ginisang Bagoong: Sautéed shrimp paste with aromatics and pork.
    • Laing: Dried taro leaves cooked in coconut milk, chilies, and shrimp paste. It's a creamy and spicy dish native to the Bicol region.
    • Ensaladang Talong (Grilled Eggplant): A grilled eggplant salad seasoned with shrimp paste, mixed with tomatoes and onions.

    Other pork recipes you may like

    • Igado in a bowl.
      Igado (Pork and Liver Stew)
    • Lechon Paksiw on a plate.
      Lechon Paksiw Recipe
    • Humba in a bowl.
      Humba Recipe
    • Dinuguan in a bowl.
      Dinuguan Recipe

    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 topped on a rice on a plate scooped by a spoon.

    Bicol Express

    A regional dish with shrimp paste cooked with coconut milk, plenty of chilies, and some pork.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Calories: 368kcal
    Author: Nora Rey
    Cost: $13-$15

    Equipment

    • Dutch oven, heavy-bottomed pot, or sauté pan

    Ingredients

    • 1 pound pork belly or shoulder cut into small pieces (see note)
    • 2 tablespoons minced ginger
    • 6 garlic cloves 2 smashed, 4 minced
    • 1 small onion chopped
    • 4-8 green or red chilies sliced (see note)
    • 1 pound raw shrimp paste (see note)
    • 1 (14-ounce) can coconut milk sub: coconut cream (kakang gata)
    • Ground black pepper, to taste
    • Sugar, to taste optional (see note)
    • Neutral oil (for sautéing)
    US Customary - Metric

    Instructions

    • Rinse the raw shrimp paste under cold running water a few times to remove the salt and pick out any foreign objects.
    • Place the pork in a Dutch oven or a heavy-bottomed pot. Add about 1 cup of water, a bay leaf, 2 smashed garlic, a generous pinch of salt, and some pepper.
    • Cover and simmer over medium heat for about 20 minutes until the meat becomes tender and most of the water has evaporated.
    • Remove the lid and allow the remaining water to evaporate. Render the fat from the pork and lightly brown the meat, tossing it constantly. Be careful, as they may splatter.
    • Transfer the meat to a plate and remove excess pork fat.
    • Add a bit of oil and saute the ginger for a minute. Then add the onion and 4 minced garlic; cook until softened for about 2 minutes.
    • Add half of the chili peppers, then sauté for about a minute or longer if you wish to reduce the spiciness.
    • Add the shrimp paste and spread it out to let most of the water evaporate. Once it starts to dry out, add some oil and sauté for a minute to develop its flavor.
    • Pour the coconut milk, then mix them together while scraping the fond or browned bits from the bottom of the pot. Taste to see if it needs a little sugar to balance the flavors.
    • When it starts to simmer, add the meat and mix them together. Cover and cook for another 5 minutes to absorb all the delicious flavors. You can add a bit of water, if necessary.
    • Add the rest of the chili peppers and turn off the heat.

    Notes

    • Pork: I used pork belly—great flavor and texture, though very fatty. Pork shoulder or butt is another good option. It is inexpensive and has good marbling (white lines of fat between the lean meat).
    • Raw shrimp paste: These are krill or tiny shrimp fermented with a ton of salt. They come in many forms, sometimes called salted shrimp. Buy the raw, fresh variety that isn't ground or crushed.
    • Sugar: I added some sugar to balance the saltiness of the dish. Some recipes use chopped pineapple instead.
    • Long hot peppers: You can use other types of peppers, like jalapeños or Korean peppers, as little or as much as you want. You can remove their seeds and rinse them in hot water if you want to reduce the heat.

    Nutrition

    Serving: 8gCalories: 368kcalCarbohydrates: 5gProtein: 55gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 680mgSodium: 2042mgPotassium: 399mgFiber: 1gSugar: 2gVitamin A: 215IUVitamin C: 34mgCalcium: 253mgIron: 7mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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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
    5 from 4 votes (2 ratings without comment)

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