📝 About This Recipe
Hailing from the lush, volcanic Bicol region of the Philippines, this iconic dish is a masterclass in balancing heat, salt, and creaminess. Succulent pork belly is slow-simmered in rich coconut milk and pungent shrimp paste, punctuated by a bold amount of fresh chilies that provide its signature kick. It is a soul-warming, umami-rich masterpiece that represents the vibrant heart of regional Filipino soul food.
🥗 Ingredients
The Meat
- 1 kg Pork Belly (cut into 1-inch cubes or thin strips)
- 1 teaspoon Salt (for initial seasoning)
Aromatics and Base
- 6 cloves Garlic (minced)
- 1 medium Red Onion (diced)
- 2 tablespoons Ginger (finely julienned or minced)
- 3-4 tablespoons Fermented Shrimp Paste (Bagoong Alamang) (use the sautéed/sweet-spicy variety if available)
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
The Liquid Gold
- 1.5 cups Coconut Cream (Kakang Gata) (the thick first press)
- 1 cup Coconut Milk (the thinner second press or standard canned milk)
- 1/2 cup Water (only if needed for braising)
The Heat
- 5-10 pieces Thai Bird's Eye Chilies (Siling Labuyo) (chopped; adjust based on heat tolerance)
- 10-12 pieces Long Green Chilies (Siling Haba) (sliced diagonally)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
In a large wok or deep pan over medium heat, add the cooking oil. Once hot, add the pork belly pieces in a single layer.
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2
Sear the pork belly for about 8-10 minutes until the fat renders and the edges become golden brown and slightly crispy.
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3
Push the meat to the sides of the pan. In the center, sauté the onions, garlic, and ginger until fragrant and the onions are translucent.
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4
Add the fermented shrimp paste (bagoong) to the center. Sauté it for 2 minutes to cook out the raw smell and release its deep umami oils.
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5
Mix the pork back in with the aromatics and shrimp paste, ensuring every piece of meat is well-coated.
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6
Pour in the 1 cup of thinner coconut milk. Bring to a gentle simmer over medium-low heat.
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7
Cover the pan and let it simmer for 15-20 minutes, or until the pork becomes tender. If the liquid evaporates too quickly, add 1/2 cup of water.
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8
Once the pork is tender, add the chopped bird's eye chilies and half of the sliced long green chilies.
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9
Pour in the thick coconut cream (kakang gata). This is what creates the signature rich, velvety sauce.
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10
Simmer uncovered for another 10-12 minutes. Stir occasionally to prevent the bottom from scorching.
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11
Continue cooking until the sauce has reduced and thickened, and the oil starts to separate from the coconut milk (nagmamantika).
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12
Add the remaining long green chilies and season with black pepper. Taste the sauce; the shrimp paste is usually salty enough, but add a pinch of salt if needed.
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13
Remove from heat once the sauce is thick enough to coat the back of a spoon and the chilies are bright but softened.
💡 Chef's Tips
For the most authentic flavor, use fresh coconut milk rather than canned if possible. To control the heat, remove the seeds from the long green chilies before slicing. Always sauté the shrimp paste well; this removes the 'fishy' scent and creates a deeper flavor profile. Don't rush the 'nagmamantika' stage—allowing the coconut oil to separate slightly is the mark of a perfectly cooked Bicol Express. If the dish is too spicy, add a teaspoon of brown sugar to balance the heat.
🍽️ Serving Suggestions
Serve steaming hot over a generous bed of fluffy white jasmine rice to soak up the sauce. Pair with a side of steamed okra or eggplant to provide a fresh contrast to the rich pork. A cold glass of calamansi juice or coconut water helps soothe the palate between spicy bites. For a complete Filipino feast, serve alongside fried fish (like Tilapia) for added texture. Enjoy with a side of 'Atchara' (pickled papaya) to cut through the creaminess with acidity.