Bicol Express: Filipino Pork Cooked in Coconut Milk and Chili Peppers for Authentic Flavour

Bicol Express is a Filipino pork dish cooked in coconut milk and chilli peppers. It tastes rich, hot, and savoury. Pork belly, shrimp paste, and coconut milk are the main parts of the recipe. This version follows a simple pan method, then a gentle simmer, until the pork cooks through. It is often served with steamed rice.

This coconut milk pork recipe uses bird’s eye chillies, called siling labuyo, for heat. It also uses bagoong alamang, which is shrimp paste, for salt and depth. The pork belly browns first, then cooks in coconut milk. As it simmers, the sauce thickens and coats the meat.

The dish is popularised in Malate, Manila. It takes its name from a passenger train that runs between the Bicol Region and Manila. The Bicol Region is known for dishes that use coconut milk and chilli peppers. This link explains why the recipe focuses on creamy coconut flavour with strong heat.

Ingredients (with measurements)

Use these items to make Bicol Express in a frying pan. Keep the chillies whole for strong heat, or slice them for a faster burn. The shrimp paste is salty, so taste before adding more seasoning. If your coconut milk is thick, it will help the sauce set well.

• 1 tbsp (15 ml) cooking oil
• 1 medium onion, chopped (about 150 g)
• 1 head garlic, minced (about 10–12 cloves)
• 1 kg pork belly, cut into bite-size pieces
• 500 g bagoong alamang (shrimp paste)
• 15 siling labuyo (bird’s eye chillies)
• 2 tbsp sugar (about 25 g)
• 1 tsp ground black pepper
• ½ tsp MSG (optional)
• 400 ml coconut milk (1 can)

Equipment

You do not need special tools for this Filipino pork dish. A wide frying pan helps the pork brown before the simmer. A sharp knife makes the pork belly and aromatics easier to prep. Keep a spoon ready for steady stirring, since shrimp paste can stick as it heats.

• Wide frying pan
• Chopping board
• Knife
• Measuring spoons
• Wooden spoon or spatula

Preparation method

Follow these steps in order. Keep the heat at medium so the garlic does not burn. Stir often once the shrimp paste goes in. When you add coconut milk, use a gentle simmer. This helps the pork cook evenly and keeps the sauce smooth and creamy.

Step 1: Heat a frying pan on medium heat. Add 1 tbsp cooking oil. Let the oil warm for about 30 seconds, until it looks loose in the pan. Do not let it smoke. This quick preheat helps the onion soften without burning.

Step 2: Add the chopped onion and minced garlic. Sauté while stirring for 1–2 minutes, until fragrant. Keep the heat steady. Scrape the base of the pan as you stir. This stops the garlic from catching and keeps the flavour clean.

Step 3: Add the shrimp paste, siling labuyo, and pork belly. Stir fry the mixture and turn the pork pieces often. Cook until the pork browns on all sides. This step builds flavour before the simmer. The shrimp paste will darken and smell strong as it cooks.

Step 4: Add 2 tbsp sugar, 1 tsp black pepper, and MSG if you use it. Stir well so the seasoning spreads through the pork. The sugar balances the salt from the shrimp paste and the heat from the chillies. Keep scraping the pan to stop sticking.

Step 5: Pour in 400 ml coconut milk and stir. Bring it to a gentle simmer, not a hard boil. Cook until the meat is cooked through. Stir now and then, so the sauce does not split. The coconut milk thickens as it reduces around the pork.

Serving

Serve Bicol Express hot with steamed rice, as the recipe notes. Rice helps balance the heat and the salty shrimp paste. If you want less heat, eat smaller bits of chilli, but keep them in the pan for flavour. This dish suits family-style meals where rice is on the table.

Nutritional values (approximate)

These values are approximate per serving, based on 6 servings. Actual numbers vary with pork fat, shrimp paste salt level, and coconut milk brand. If you track salt, note that bagoong alamang can be high in sodium. Use this table as a basic guide, not a lab result.

If the sauce gets too thick, stir in a small splash of water while it simmers. If it is too thin, simmer a bit longer and stir more often. Keep tasting before adding extra salt, since the shrimp paste is already salty. Leftovers keep their flavour and stay best with rice.