How to Cook Bicol Express (Pork) – Pinoy Recipe
How To Cook Bicol Express (Pork) - Pinoy Recipe
Learn How to cook bicol express in 10 minutes. Bicol Express known as Sinilihan native to Bikol is a popular Filipino dish popularized in the district of Malate, Manila but made in traditional Bicolano style. Bicolanos love eating and cooking, they often use coconut milk for their dishes, a regionally popular food.
Making it is simple and fast. It is a stew made from long chillies (siling mahaba in Tagalog), coconut milk, shrimp paste, onion, pork and garlic.
Bicol Express is a spicy food made of pork, chillies, coconut milk, shrimp paste, garlic and onion. The dish was thought to have been invented by Laguna resident Cely Kalaw.
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How to cook Pork Bicol Express
To cook pork bicol express is not a rocket science even a person without prior cooking experience can make this dish. In a medium size pan. Heat 2 to 3 tablespoon of cooking oil. Pour 670 grams of cut Pork belly. Add a dash of ground pepper. Cook until the meat turns light brown in color the transfer on a clean container. Set aside. In the same pan, saute 1 piece of sliced onion and 3 cloves of minced garlic until it turns light brown in color. Add the precook pork belly cuts let it pan fry for a while.
Put 2 tablespoon of shrimp paste. Stir to evenly spread the paste onto the pork belly cuts. Pour 1 cup of diluted coconut milk. Boil for a while or until half of the diluted coconut milk evaporates before adding 200 ml of pure coconut milk. Let it simmer for a few more minutes. Add 4 pieces of slice red chili and 5 pieces of slice green chili.
Gradually add 1 tablespoon of sugar(adding sugar is optional) , some salt and a dash of black ground pepper while stirring (add as needed) then let it cook for a while. Pass on a platter. Serve and Enjoy!
Level: Moderate
Yield: 4 to 6 servings
Cooking time: 40 minutes
We also have recipe for other Filipino signature dishes such as Menudo, Adobo, Sweet and Sour Fish Fillet and many more see our previous recipe.
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Pork Bicol Express Recipe
Ingredients
- 670 g Pork Belly
- 3 cloves Garlic
- 1 pc Onion
- 5 pcs Green Chili (Chili finger)
- 4 pcs Red Chili
- 2 tbsp Shrimp Paste
- 200 ml Coconut Milk
- 1 cup Coconut Milk diluted
- 1 tbsp Sugar optional
- Cooking oil
- Salt
- Black ground pepper
Instructions
- In a medium size pan. Heat 2 to 3 tablespoon of cooking oil. Pour 670 grams of cut Pork belly. Add a dash of ground pepper. Cook until the meat turns light brown in color the transfer on a clean container. Set aside.
- In the same pan, saute 1 piece of sliced onion and 3 cloves of minced garlic until it turns light brown in color. Add the precook pork belly cuts let it pan fry for a while.
- Put 2 tablespoon of shrimp paste. Stir to evenly spread the paste onto the pork belly cuts.
- Pour 1 cup of diluted coconut milk. Boil for a while or until half of the diluted coconut milk evaporates before adding 200 ml of pure coconut milk. Let it simmer for a few more minutes.
- Add 4 pieces of slice red chili and 5 pieces of slice green chili.
- Gradually add 1 tablespoon of sugar(adding sugar is optional) , some salt and a dash of black ground pepper while stirring (add as needed) then let it cook for a while.
- Pass on a platter. Serve and Enjoy!