Easy Filipino Bicol Express: An easy filipino bicol express recipe for Dinner
Easy Filipino Bicol Express: An easy filipino bicol express recipe for Dinner
Ingredients
- 2 tablespoons neutral cooking oil 30 mL
- 2 pounds boneless pork shoulder cut into 1-inch pieces (907 g)
- 1 medium yellow onion finely chopped, about 7 ounces (200 g)
- 5 garlic cloves minced, about 1 tablespoon (15 g)
- 2 tablespoons Filipino shrimp paste or bagoong alamang 30 mL
- 1 can full-fat coconut milk 13.5 ounces (400 mL)
- 1 cup canned coconut cream 240 mL
- 3/4 cup water 180 mL
- 4 to 6 serrano chiles or Thai chiles sliced (about 20 to 30 g), plus more to taste
- 1 tablespoon brown sugar 12 g, optional
- 1/2 teaspoon ground black pepper 1 g
- 1 tablespoon fish sauce 15 mL, only if needed after tasting
- Steamed white rice for serving (optional)
Instructions
- Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Add the pork in a single layer and cook, stirring occasionally, until lightly browned on several sides, about 6 to 8 minutes. Work in batches if the pan is crowded.
- Lower the heat to medium. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and shrimp paste, then cook for 1 minute, stirring often, until fragrant.
- Pour in the coconut milk, coconut cream, and water. Add the sliced chiles, brown sugar if using, and black pepper. Scrape up any browned bits from the bottom of the pan.
- Bring the mixture to a gentle simmer. Reduce the heat to low, partially cover, and cook for 30 to 35 minutes, stirring every few minutes so the coconut sauce does not stick or split badly.
- Uncover and simmer for 5 to 10 minutes longer, until the pork is tender and the sauce is thick enough to coat a spoon. If the sauce becomes too thick before the pork is tender, stir in a small splash of water.
- Taste carefully. Add fish sauce only if the stew needs more saltiness; shrimp paste brands vary widely in salt level. Serve hot with steamed rice.
This easy filipino bicol express recipe turns a bold, coconut-rich Filipino classic into a practical dinner for busy home cooks. The stew is creamy, savory, and as spicy as you want it to be, with tender pork in a sauce that practically asks for a bowl of hot rice. Although its flavor is memorable, the method is straightforward: brown the pork, build a savory base, and let the coconut sauce gently reduce until everything comes together.
Why You’ll Love This Easy Filipino Bicol Express Recipe
Bicol Express is one of those satisfying dinners that delivers a lot of flavor without requiring complicated techniques. Coconut milk gives the sauce a silky body, while Filipino shrimp paste, often labeled bagoong alamang, adds a deep savory character. Chiles provide the defining heat, but this is not an all-or-nothing dish. A family that prefers mild food can begin with a small amount of chile, while heat lovers can add more at the table.
The recipe also works well for weeknights because it is mostly hands-off once the pot is simmering. Pork shoulder is a useful choice for an easy version because it becomes tender without the extra richness of pork belly. The finished spicy pork coconut stew is hearty enough to serve simply with rice and a crisp vegetable side.
A Quick Note on Bicol Express in the Philippines
Bicol Express is strongly associated with the Bicol region of the Philippines, a place widely known for dishes that celebrate coconut and chile heat. Recipes vary from household to household, including the type of pork, the amount of sauce, and the intensity of the chiles. This approachable version honors those core flavors while using ingredients that are easier to find in many U.S. supermarkets and Asian grocery stores. Think of it as a flexible home-style dinner rather than a rigid formula.
Tips for a Creamy, Flavorful Stew
Use full-fat canned coconut milk for the most satisfying sauce. Light coconut milk will make a thinner stew and can taste less rounded. Coconut cream adds extra richness, but it is fine to use more full-fat coconut milk when that is what you have. Keep the pot at a gentle simmer rather than a hard boil; high heat can cause a coconut sauce to separate more dramatically or catch on the bottom of the pan.
Take a moment to brown the pork before adding the coconut liquids. That initial color creates a deeper meaty flavor, even though the sauce will eventually cover the pieces. Once the coconut milk is in the pot, stir regularly, especially near the end as the sauce thickens. If it reduces before the pork is tender, loosen it with a little water instead of turning up the heat.
Salt is the detail to manage most carefully in this easy filipino bicol express recipe. Shrimp paste varies greatly by brand, so wait until the end before adding fish sauce or any additional seasoning. Taste the sauce with a little rice, since rice softens the salty and spicy edges of the stew. For a milder dinner, remove the chile seeds and membranes, choose jalapeños, or serve extra sliced chiles separately.
Serving Ideas and Easy Variations
Steamed jasmine rice, long-grain white rice, or brown rice all work well for catching the creamy sauce. A simple plate of cucumber slices, blanched green beans, or sautéed greens provides a fresh counterpoint to the rich pork. For another Filipino meal to add to a gathering, pair the stew with these crispy Filipino Lumpiang Shanghai rolls. If you enjoy coconut-forward Filipino dishes, this ginataang langka jackfruit coconut stew is another comforting option.
For a leaner adaptation, use well-trimmed pork shoulder and spoon off any excess fat before serving. Pork belly offers a more traditional, indulgent result, while chicken thighs can stand in when you want a different protein. A seafood-free miso-and-soy substitution changes the traditional profile but can still provide a savory coconut stew for households avoiding shellfish.
Storage and Reheating
Cool leftover stew promptly and transfer it to a covered container before refrigerating. The sauce will thicken and may look a little more separated when chilled; that is normal. Reheat it slowly in a saucepan, stirring frequently, and add a small splash of water if needed to restore its spoonable consistency. The flavors often become even more blended the next day, making this easy filipino bicol express recipe a useful make-ahead dinner.
Food Safety for Coconut Pork Stew
Use a food thermometer to confirm that the pork reaches 145°F, then allow the meat to rest for 3 minutes. Refrigerate leftovers within 2 hours and reheat them until steaming hot. Because bagoong alamang is made with shrimp, check the package carefully and avoid it when serving anyone with a shellfish allergy.
Frequently Asked Questions
Is Bicol Express always very spicy?
No. Traditional versions are often quite hot, but home cooks can comfortably control the heat. Begin with fewer chiles, select a milder variety, and offer more chiles on the side so every person can adjust their bowl.
Where can I find Filipino shrimp paste?
Look in the refrigerated, frozen, or condiment section of Filipino and other Asian markets. It may be labeled bagoong alamang, shrimp paste, or sautéed shrimp paste. It has a strong aroma but mellows into the sauce during cooking.
Can I freeze it?
Yes. Freeze cooled portions in airtight containers for up to two months, leaving a little space for expansion. Thaw in the refrigerator overnight and warm gently. Stirring during reheating helps bring the coconut sauce back together.
For another soothing Filipino meal on a cooler night, try this comforting Filipino arroz caldo chicken rice porridge. It is a gentler companion to the bold heat and richness of Bicol Express.
