Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bicol Express
A fiery, intensely flavorful pork stew that originates from the Bicol region. Tender cubes of pork belly swim in a rich, creamy, and seriously spicy coconut sauce laced with savory shrimp paste.
Contains common allergens
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Instructions
5 steps- 1
Sauté Aromatics: Heat oil in a wide pan over medium heat. Sauté the chopped onion and minced garlic until the onion is translucent and fragrant.
- 2
Brown the Pork: Add the pork belly cubes to the pan. Cook for about 5-7 minutes, stirring occasionally, until the pork is lightly browned and its fat begins to render.
- 3
Add Shrimp Paste: Stir in the sautéed shrimp paste, mixing it thoroughly with the pork for about 2 minutes to cook off the raw fermented smell and infuse the meat with its umami flavor.
- 4
Simmer in Coconut Milk: Pour in the coconut milk. Bring the mixture to a gentle boil, then lower the heat. Cover and simmer for 25-30 minutes, or until the pork is extremely tender.
- 5
Spicy Finish: Uncover the pan and add all the sliced green chilies and chopped Thai chilies. Let it simmer uncovered for another 5-10 minutes. The dish is done when the coconut milk reduces, thickens into a creamy sauce, and the spicy oil starts to separate. Serve hot with rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
58/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving790
Calories
47 g
Protein
11 g
Carbs
64 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Bicol Express comes from the Bicol region, where coconut and chili define the cooking. It stews pork in rich coconut milk loaded with long green chilies and seasoned with shrimp paste, named playfully after the train line to Bicol. The dish is a study in how coconut cream tames and carries serious heat.
Listahan note
This version builds the coconut sauce in two stages and lets the shrimp paste bloom in the fat first, so the heat is layered and the sauce reduces to a clinging richness.
Technique cues
- Bloom the shrimp paste in the rendered pork fat before adding liquid for deeper savor.
- Simmer the thick coconut milk gently; a hard boil can make it split and grainy.
- Adjust chili in stages, since the heat builds as the sauce reduces.
Kitchen flow
- Parallel prep
- Render the pork and prep chilies while rice cooks.
- Make-ahead
- The dish deepens overnight; make it a day ahead and reheat gently.
- Leftover move
- Spoon leftover sauce and pork over fresh rice or into a rice bowl with egg.
- Cleanup rhythm
- One pan; wipe coconut residue while warm before it sets.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pork belly
Main protein
Purpose: Its fat enriches the coconut sauce and stays tender through the simmer.
Handling: Cube and render some fat first for the base flavor.
Adaptation: Pork shoulder is a leaner option.
Thick coconut milk
Sauce base
Purpose: Carries and softens the chili heat into a luxurious sauce.
Handling: Add in stages and simmer gently to avoid splitting.
Adaptation: Full-fat canned coconut milk is reliable year-round.
Shrimp paste (bagoong)
Salt and umami
Purpose: Adds the funky, salty backbone that defines the dish.
Handling: Saute in oil first to mellow and concentrate it.
Adaptation: For a shellfish-free version, season with fish sauce or salt instead.
Long green chilies
Signature heat
Purpose: Provide the bulk of the dish's heat and grassy chili flavor.
Handling: Slice diagonally; remove seeds to temper the heat.
Adaptation: Anaheim or banana peppers give milder heat with similar body.
Technique notes
- Keep the coconut milk at a gentle simmer to keep the sauce smooth and glossy.
- Bloom the shrimp paste first; raw paste stirred in late tastes flat.
- Reduce until the oil just begins to separate for the richest, most authentic finish.
Ingredient swaps
- Shellfish-free direction
- Replace bagoong with fish sauce or salt and label clearly.
- Milder direction
- Seed the chilies and use fewer bird's eye chilies for a gentler plate.
- Leaner direction
- Use pork shoulder and skim excess oil before serving.
Serve alongside
- Steamed white rice
- Grilled fish
- Sauteed greens
- Pickled vegetables
- Cold water
- Iced tea
- Calamansi soda
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 3 days; the flavor improves on the second day.
- Reheat gently over low heat so the coconut sauce does not split.
- Freeze up to 2 months; stir well after thawing to recombine the sauce.
Equipment
- Wide pan or wok
- Wooden spoon
- Cutting board
- Rice cooker or pot
Make this household-aware
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Plan it in Listahan
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