📝 About This Recipe
Hailing from the Bicol region of the Philippines, this iconic dish is a masterclass in balancing heat, salt, and creamy decadence. It features tender pork belly slow-simmered in rich coconut cream, seasoned with savory fermented shrimp paste and a generous amount of fresh chilies. This dairy-free classic is a soul-warming stew that delivers a bold, addictive punch of flavor that lingers beautifully on the palate.
🥗 Ingredients
The Protein
- 2 lbs Pork Belly (cut into 1-inch cubes)
- 1/2 teaspoon Salt (for initial searing)
Aromatics and Base
- 2 cups Coconut Cream (Kakang Gata) (thick, first press preferred)
- 1 cup Coconut Milk (for simmering)
- 3-4 tablespoons Bagoong Alamang (fermented shrimp paste, sautéed or raw)
- 6 cloves Garlic (minced)
- 1 medium Red Onion (diced)
- 2 inch piece Ginger (peeled and julienned)
- 2 tablespoons Vegetable Oil
The Heat and Seasoning
- 6-10 pieces Siling Labuyo (Bird's eye chilies, chopped (adjust to heat preference))
- 5-7 pieces Siling Haba (Long green finger chilies, sliced diagonally)
- 1 tablespoon Fish Sauce (Patis) (optional, to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Sugar (to balance the saltiness)
👨🍳 Instructions
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1
Heat the vegetable oil in a large wok or deep pan over medium-high heat.
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2
Add the pork belly cubes in a single layer. Sear until the edges are golden brown and the fat begins to render, about 8-10 minutes. Remove excess oil if it becomes too greasy, leaving about 2 tablespoons in the pan.
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3
Push the pork to one side of the pan and add the onions, garlic, and ginger. Sauté until the onions are translucent and the aromatics are fragrant.
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4
Incorporate the shrimp paste (bagoong) into the aromatics. Sauté for 2-3 minutes to cook off the raw scent and deepen the umami flavor.
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5
Pour in the 1 cup of coconut milk. Stir well, scraping the bottom of the pan to release any browned bits (fond).
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6
Add the chopped bird's eye chilies (siling labuyo). If you prefer a milder dish, you can add them whole instead of chopped.
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7
Lower the heat to medium-low. Cover and simmer for 20-25 minutes, or until the pork is tender. Stir occasionally to prevent the coconut milk from scorching.
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8
Once the pork is tender, pour in the 2 cups of thick coconut cream. This adds the signature richness to the sauce.
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9
Add the sliced green finger chilies (siling haba). These provide a milder heat and a fresh, peppery crunch.
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10
Simmer uncovered for another 10-15 minutes. The sauce should reduce and thicken until it is creamy and begins to render its own oil (nagmamantika).
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11
Season with sugar, black pepper, and fish sauce if needed. Remember that the shrimp paste is already quite salty.
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12
Once the sauce has reached a thick, silky consistency and the pork is melt-in-your-mouth tender, remove from heat.
💡 Chef's Tips
For the most authentic flavor, use fresh coconut cream rather than canned if available. To control the heat, remove the seeds from the chilies before chopping. Don't rush the simmering process; the 'nagmamantika' stage (where oil separates from the cream) is the hallmark of a perfect Bicol Express. If the sauce gets too thick too quickly, add a splash of water or more coconut milk. Always taste before adding extra salt or fish sauce, as the saltiness of shrimp paste brands varies significantly.
🍽️ Serving Suggestions
Serve hot over a generous bed of steamed white jasmine rice to soak up the creamy sauce. Pair with a side of steamed okra or grilled eggplant to balance the richness. A cold glass of calamansi juice or coconut water helps cut through the heat. For a complete Filipino feast, serve alongside crispy fried fish or Lechon Kawali. Top with additional fresh chilies for those who want an extra kick.