Bicol Express

Written By Bobby Guzman

Salty. Funky. Creamy. Spicy.
That’s the flavor combo that defines Bicol Express… and honestly? Nothing else hits like it.

Bagoong melted into rich coconut milk, slow-simmered with pork and chilies until everything comes together into this thick, glossy, flavor-packed sauce.

It’s bold, it’s unapologetic… and it’s one of those dishes that just demands extra rice.

This is the kind of meal you don’t rush.
You let it simmer, let it build, let every bite hit the way it’s supposed to.

If you know, you know.
And if you don’t… this is your moment.

Ingredients

  • 2 lbs pork belly or shoulder, cubed

  • Salt (S)

  • Pepper (P)

  • 1 onion, diced

  • 4 garlic, minced

  • Thai chili peppers, stemmed and minced (as many as you can take)

  • ¼ c bagoong shrimp paste

  • 13.5 ounces (1 can) coconut milk

  • 1 cup coconut cream

Instructions

1. Sear the Pork
Season the pork with salt and pepper. Heat a large pan over medium-high heat, then sear the pork until nicely browned on all sides. Don’t rush this—color equals flavor. Remove from the pan and set aside.

2. Build the Base
In the same pan, sauté the onions, garlic, and chili peppers until softened and fragrant. (Set aside a portion of the chili if you want to add fresh heat at the end.)

3. Add the Bagoong
Stir in the bagoong and cook for a couple of minutes, allowing it to fully incorporate and deepen in flavor.

4. Create the Sauce
Pour in the coconut milk and coconut cream. Stir to combine, then return the pork to the pan. Mix well so everything is evenly coated.

5. Simmer
Lower the heat and let it simmer gently for about 40 minutes, or until the pork is fork-tender. If the sauce thickens too much, add a little water to reach your desired consistency.

6. Finish & Serve
Add the remaining chili for a fresh kick right before serving. Taste and adjust seasoning if needed.

Bobby Guzman
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