Pork simmered in coconut milk with shrimp paste and plenty of fresh chile, a fiery dish from the Bicol region of the Philippines.
Bicol Express takes its name from the Bicol region in the Philippines, known for its love of coconut milk and chile, and this dish delivers both in generous quantity, pork simmering in a creamy, fiery sauce. Shrimp paste (bagoong) adds a deep savory backbone to the coconut milk sauce, while a generous handful of fresh Thai chiles or siling labuyo provide real, building heat that intensifies the longer it simmers. The sauce reduces and thickens as the coconut milk's fat separates slightly, coating the pork in a rich, spicy glaze that's traditionally served over rice to help temper the dish's considerable heat.
Serves 4
Heat oil in a pot and brown the pork cubes on all sides, about 8 minutes; remove.
Cook onion in the same pot until soft, add garlic and ginger, cooking 2 minutes.
Stir in shrimp paste and cook 2 minutes until fragrant.
Return the pork to the pot, add coconut milk, and bring to a simmer; cover and cook 20-25 minutes until the pork is tender.
Simmer gently rather than at a hard boil once the coconut milk is added — this prevents the fat from separating too aggressively too soon.
Stir in coconut cream, Thai chiles, long green chiles and sugar, simmering uncovered 8-10 more minutes until thickened.
Serve hot over steamed rice.
Adjust the number of Thai chiles to your genuine heat tolerance, since this dish is meant to be quite spicy but can be moderated.
Simmer gently once the coconut milk is added, rather than boiling hard, to avoid the fat separating too aggressively too early.
Use real shrimp paste (bagoong), since it provides an essential savory depth that can't be replicated with just salt.
A version with shrimp instead of pork is popular in some coastal areas.
Reducing the chiles significantly makes for a much milder, more accessible version.
Adding string beans or eggplant gives extra vegetables and texture.
Refrigerate up to 3 days in an airtight container; reheat gently over low heat, since the coconut sauce can separate if boiled too hard.
Bicol Express takes its playful name from a train route connecting Bicol to Manila, reflecting the region's reputation for intensely spicy food built on its local abundance of coconut and chile peppers.
Yes, reduce the number of chiles significantly, or remove the seeds, which carry much of the heat.
It's worth seeking out at an Asian grocery for the authentic flavor; fish sauce is a distant substitute in a pinch, though the flavor profile differs.
The coconut milk was likely boiled too hard — keep the heat at a gentle simmer throughout, especially after adding the coconut cream.
Per serving (350g / 12.3 oz) · 4 servings total
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