This classic Filipino dish, Bicol Express, is a fiery and creamy stew that balances the richness of coconut milk with the sharp heat of siling labuyo peppers. Tender slices of cooked pork are simmered with aromatic ginger, turmeric, and pungent shrimp paste until the flavors meld into a luscious, spicy sauce. The vibrant yellow hue comes from fresh turmeric, while the green chilies add a fresh, pungent kick. It is a comforting yet bold meal, perfect for those who enjoy spicy food. Serve it hot with steamed white rice to soak up the delicious, spicy gravy. This dish is ideal for family dinners or gatherings where you want to impress with authentic, homemade flavor.
The Bicol Express
Description
This classic Filipino dish, Bicol Express, is a fiery and creamy stew that balances the richness of coconut milk with the sharp heat of siling labuyo peppers. Tender slices of cooked pork are simmered with aromatic ginger, turmeric, and pungent shrimp paste until the flavors meld into a luscious, spicy sauce. The vibrant yellow hue comes from fresh turmeric, while the green chilies add a fresh, pungent kick. It is a comforting yet bold meal, perfect for those who enjoy spicy food. Serve it hot with steamed white rice to soak up the delicious, spicy gravy. This dish is ideal for family dinners or gatherings where you want to impress with authentic, homemade flavor.Ingredients
Directions
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Heat cooking oil in a large pot or deep pan over medium heat.
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Add chopped garlic and sauté until fragrant, being careful not to burn it.
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Add chopped onions and cook until they become translucent and soft.
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Stir in the chopped fresh ginger and grated fresh turmeric, cooking for another minute to release their aromas.
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Add the sliced cooked pork strips and stir continually for about 5 minutes to coat them in the spices.
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Mix in the bagoong alamang (shrimp paste) and the chopped siling labuyo chilies.
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Continue stirring and cooking for about 15 minutes until the pork is well-coated and the flavors meld.
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Pour in the coconut cream and add the sliced green and red peppers.
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Bring the mixture to a gentle simmer and cook for about 20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors deepen.
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Taste and add salt if necessary, adjusting for the saltiness of the shrimp paste.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 227.0kcal
- % Daily Value *
- Total Fat 19.8g31%
- Saturated Fat 3.9g20%
- Cholesterol 22.4mg8%
- Sodium 75.8mg4%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 0.6g3%
- Sugars 1.4g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Adjust the amount of siling labuyo and green/red peppers based on your desired level of spiciness.
If fresh turmeric is unavailable, you can use turmeric powder, but start with a smaller amount and adjust to taste as powder is more concentrated.
Bagoong alamang adds a distinct salty, umami flavor. If you are sensitive to strong odors, ensure it is well-mixed into the sauce during cooking.
For a richer texture, use coconut cream (gata) rather than thin coconut milk.
This dish tastes even better the next day as the flavors have time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
