Bicol Express is a popular Filipino dish said to be invented in the district of Malate, Manila, though it is, in fact, a the dish is based off gulay na lada which is a popular native Bicolano dish, a fiery stew made from pork, coconut milk, long chilies (siling mahaba), shrimp paste (bagoong alamang), onion, garlic, and ginger.
Bicol Express was said to be named after the passenger train service from Tutuban station, Manila, to Legazpi, Albay, Bicol, and is the region’s best-known dish.
Bicol, in south-east Luzon, has its own culinary style, and is famous in the Philippines for its spicy cuisine; dishes made with coconut milk and plenty of fresh chillies.
There are so many variations of Bicol Express, just as there are many Adobo recipes, and this recipe is especially tasty and can be added to any western diet, my husband (Australian) loves this recipe and cooks it regularly, as it’s pretty quick and easy to master, and the flavour is simply amazing.
Please give this recipe a go and comment below to let me know what you think.
Bicol Express
Ingredients
- 600 g skinless pork belly cut into 1 cm strips
- 6 cloves garlic crushed
- 1 onion thinly sliced
- 1 inch piece ginger finely sliced
- 750 ml coconut milk
- 4 tbsp shrimp bagoong rinsed to remove excess salt
- 6 mild long green chillies
- 4 mild long red chillies
- 4 hot birds eye chillies
- 2 tbsp oil
Instructions
- Heat oil in large pan
- Fry the pork in two batches for about 4 minutes each, removing after each fry
- Add the onion garlic and ginger to the pan and sauté until soft
- Return the pork to the pan and add in the shrimp paste, fry for about a minute
- Add the coconut milk and bring to the boil, then reduce the heat and simmer for 10 minutes
- Add the coconut milk and bring to the boil, then reduce the heat and simmer for 10 minutes
- Add the chillies and cook for another 10 minutes, or until the chillies are tender
- Transfer to a serving bowl and garnish with fresh chillies pieces
- Serve with fresh rice
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