Name: Bicol Express Coconut Pork Classic
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1.5 lbs (680 g) pork belly, skin-off, sliced into 1/2-inch strips; 2 tablespoons coconut oil; 1 large yellow onion, thinly sliced; 6 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons Filipino shrimp paste (bagoong alamang); 1 can (13.5 oz) full-fat coconut milk, unshaken; 1/2 cup coconut cream; 1 cup water or pork broth; 2 tablespoons fish sauce; 8 to 10 red bird's-eye chilies (siling labuyo), lightly crushed; 4 long green chilies (siling haba), sliced diagonally; 1/2 teaspoon freshly ground black pepper; 2 scallions, sliced for garnish

A signature dish from the Bicol region of the Philippines, this rich and fiery stew features pork belly slowly simmered in coconut milk with shrimp paste and plenty of chilies. The balance of creamy coconut, savory umami from bagoong, and sharp heat makes it an iconic comfort food across the archipelago.

Prep Time15 mins

Cook Time45 mins

Total Time60 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
52 gFat
28 gSaturated Fat
6 gCarbs
1 gFiber
3 gSugar
32 gProtein
780 mgSodium
680 mgPotassium
55 mgCalcium
3.5 mgIron
15 mgVitamin C
40 mcgVitamin A

Ingredients

For the pork and aromatics

1.5 lbs (680 g) pork belly, skin-off, sliced into 1/2-inch strips
2 tablespoons coconut oil
1 large yellow onion, thinly sliced
6 cloves garlic, minced
1 tablespoon grated fresh ginger

For the sauce

2 tablespoons Filipino shrimp paste (bagoong alamang)
1 can (13.5 oz) full-fat coconut milk, unshaken
1/2 cup coconut cream
1 cup water or pork broth
2 tablespoons fish sauce

For the chilies and finish

8 to 10 red bird's-eye chilies (siling labuyo), lightly crushed
4 long green chilies (siling haba), sliced diagonally
1/2 teaspoon freshly ground black pepper
2 scallions, sliced for garnish

Directions

Heat the coconut oil in a heavy pot or Dutch oven over medium heat. Add the sliced onion and cook for 3 minutes until softened and translucent.
Stir in the garlic and ginger and cook for 45 seconds until fragrant, taking care not to brown the garlic.
Add the pork belly strips and spread them in a single layer. Sear for 5 to 6 minutes, turning occasionally, until lightly browned on the edges.
Spoon in the shrimp paste and stir to coat the pork. Cook for 1 minute to toast the paste and deepen its flavor.
Pour in the coconut milk (both thin and thick parts) and the water or broth. Add the fish sauce, bird's-eye chilies, and black pepper. Bring to a gentle boil, then reduce heat to low.
Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the pork is fork-tender and the liquid has reduced by about a third and turned a deep creamy orange.
Stir in the coconut cream and long green chilies. Simmer for another 5 to 7 minutes until the sauce thickens enough to coat the pork and small pools of reddish oil appear on the surface.
Taste and adjust saltiness with more fish sauce if needed. Garnish with sliced scallions and serve immediately over steamed jasmine rice.

Cook’s Notes

For authentic depth, use Filipino bagoong alamang (fermented shrimp paste); Thai or Vietnamese shrimp paste will taste noticeably different.
Control the heat by seeding some of the bird's-eye chilies, or substitute milder finger chilies for a family-friendly version.
Let the coconut cream simmer until oil separates and pools on the surface; this signals the dish is properly reduced and the flavors have concentrated.
Leftovers taste even better the next day as the chilies and shrimp paste meld with the pork fat overnight.
Serve with plenty of plain steamed rice to balance the richness and spice.