Bicol Express is made with pork. It’s usually spiced with chili (siling labuyo), shrimp paste, and coconut milk. The dish originated in the Bicol provinces of the Philippines. Here, the locals were fond of eating spicy food. This dish is not only spicy, but exotic due to the use of coconut milk. Bicol express is perfect with rice. It is often served as a pulutan (beer match).[hr][wpsr_facebook][wpsr_pinterest][wpsr_stumbleupon][wpsr_linkedin][printfriendly][hr]
[btn color=”orange” target=””]Ingredients:[/btn]
- 3/4 kg pork meat cut into strips
- 1 can (1 1/2 cup) coconut milk
- 2 red chilies (bird’s eye), chopped
- 4 jalapeno peppers, chopped
- 1 thumb size ginger, julienne
- 3 cloves garlic, chopped
- 1 small onion, chopped
- pepper to taste
- 2 tbsp. shrimp paste
- Servings: 3-4
- Time: 40 minutes
- Level: Easy
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Add cooking oil to a preheated and saute onion, garlic and ginger until fragrant. Add in the pork. Saute it until the outer parts turn light brown.
- Season with shrimp paste and pepper. Add in the chili peppers. Stir until it’s well combined.
- Add the coconut milk. Bring to a boil. Simmer it uncover over medium over low heat, until it thickens and the coconut oil begins to come out, and the pork is tender. This should take approximately 30 minutes.
- Serve hot with steamed rice.