Bikol Express Recipe

Name: Lina's Filipino Marketplaces Bikol Express Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb pork belly (skin removed), cut into 1/2-inch cubes; 4 cloves garlic, minced; 1 medium onion, finely chopped; 1 tsp salt; 1 tsp black pepper; 2 tbsp cooking oil; 2 cups coconut milk (thick); 1 cup coconut cream (kakang gata) or thick coconut milk; 2 tbsp shrimp paste (bagoong alamang), toasted lightly; 4 pcs long green chilies (siling haba), sliced lengthwise or chopped; 4 pcs bird's eye chilies (siling labuyo), chopped (optional for extra heat); 1 tsp turmeric (fresh, grated) or turmeric powder; 1 tbsp ginger, julienned; 1 tsp sugar; 1 tbs fish sauce; 1 tbsp lime or calamansi juice; 2 stalks spring onions (scallions), sliced; 2 tbsp fresh cilantro or parsley (optional), chopped

Inspired by Lina's Filipino Marketplace

Time1h

Serves4

Make Bikol Express Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork & Marinade

1 lb pork belly (skin removed), cut into 1/2-inch cubes

4 cloves Garlic, minced

1 medium Onion, finely chopped

1 tsp Celtic sea salt

1 tsp black pepper

2 tbsp cooking oil

Sauce & Aromatics

2 cups coconut milk (thick)

1 cup coconut cream (kakang gata) or thick coconut milk

2 tbsp shrimp paste (bagoong alamang), toasted lightly

4 pcs long green chilies (siling haba), sliced lengthwise or chopped

4 pcs bird's eye chilies (siling labuyo), chopped (optional for extra heat)

1 tsp turmeric (fresh, grated) or turmeric powder

1 tbsp ginger, julienned

Finishing & Garnish

1 tsp sugar

1 tbs Fish sauce

1 tbsp lime or calamansi juice

2 stalks spring onions (scallions), sliced

2 tbsp fresh cilantro or parsley (optional), chopped

Method

Pork & Marinade

Prepare pork

Pat pork belly cubes dry with paper towels. Season with salt and black pepper; toss to coat evenly and let rest 10 minutes.

Heat 1 tablespoon cooking oil in a large heavy skillet or wok over medium-high heat. Add half the pork in a single layer and sear without moving for 2–3 minutes until browned, then stir and brown remaining sides (total 5–6 minutes). Remove browned pork to a plate and repeat with remaining tablespoon oil and remaining pork if needed. Set seared pork aside.

Sauce & Aromatics

In the same skillet with rendered pork fat, reduce heat to medium and add the chopped onion. Sauté 3–4 minutes until translucent. Add minced garlic, julienned ginger, and grated turmeric; sauté 1–2 minutes until fragrant but not burnt.

Stir in the toasted shrimp paste (bagoong). Cook 1 minute, breaking up any clumps, so the aromatics meld with the paste.

Return the seared pork and any accumulated juices to the pan. Pour in 2 cups thick coconut milk and bring to a gentle simmer. Reduce heat to low, cover partially, and simmer 20–25 minutes until pork is tender and coconut milk has reduced slightly.

Add the long green chilies and bird's eye chilies (if using). Pour in the coconut cream (or extra thick coconut milk) and stir gently. Simmer uncovered 5–8 minutes, stirring occasionally, until sauce thickens to a rich, glossy consistency and pork is well coated.

Finishing & Garnish

Taste and adjust seasoning: stir in sugar and fish sauce, then add lime or calamansi juice to brighten flavors. If needed, add a pinch more salt or a small splash of water to loosen the sauce.

Simmer an additional 1–2 minutes to meld flavors. Turn off heat and sprinkle sliced spring onions and chopped cilantro on top.

Transfer to a serving dish and serve hot with steamed rice.