Bicol Express is a popular spicy dish from the Bicol Region – known for its spicy and cooked in coconut dishes.
My son and I love eating spicy food while my daughter does not, but she enjoys anything that has coconut milk. So, I made 2 versions of Bicol Express: spicy and not spicy. Here’s my version of the spicy variant.
1 kilo cubed pork shoulder or liempo.
2 cloves chopped garlic
1 head diced white onion
1 tsp. grated ginger
2 pieces finger chilies. Diagonally sliced.
3 teaspoon of bagoong alamang (shrimp paste)
1 cup coconut cream (1st extract)
1 cup coconut milk (2nd extract)
Salt and pepper to taste
1. Boil pork until tender. Set aside.
2. Saute garlic, onions and ginger.
3. Stir in pork.
4. Add bagoong alamang (shrimp paste) and chopped finger chilies and stir. Save some finger chilies for garnish.
5. Pour in coconut milk (2nd extract). Simmer.
6. Add coconut cream (1st extract) and bring to a boil until consistency thickens.
7. Add a little salt and pepper to taste.
8. Garnish with fresh finger chilies.
Note: Just remove the chili from the mixture for the non-spicy version.