Bicol Express Dish, known natively in Bikol as sinilihan is a popular Filipino dish which was popularized in the district of Malate, Manila.
In fact, it is made in traditional Bicolano style. It is a stew made from long chilies, coconut milk, shrimp paste or stockfish, onion, pork, and garlic.
In fact, it is pure comfort food.
With pork cubes cooked in coconut milk and chili peppers, it’s rich, creamy, spicy and delicious! Serve with steamed rice for a hearty and big flavored meal.
Bicol Express Dish: How to Make
To make slicing easier, freeze the pork belly until partially firm.
If you’re in the U.S. and have only access to the bottled “neon pink” shrimp paste, you might want to rinse it and drain well before using in the recipe to rid of the extra saltiness and the bright color that might otherwise bleed into the dish.
Coconut milk tends to curdle or separate when brought to a boil or heated too quickly. Cook in a gentle simmer to ensure a smooth, creamy sauce.
If you’d like to add vegetables, you can use cut sigarilyas, long beans (sitaw) or string beans in fact.
As you can see from our nutritional facts below, this recipe is not exactly waist friendly.
Unfortunately, the delicious pork belly cubes and rich, creamy coconut sauce we love come with a price.
If you want to trim down some of the calories, swap the belly with a leaner cut such as pork shoulder.
You can also sub the pork with boneless, skinless chicken.
Instructions
In a wide pot over medium heat, heat oil.
Then add onions and garlic and cook, stirring occasionally, until softened.
Add pork and cook, stirring occasionally, until lightly browned.
Then add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.
Add coconut milk, water, and chili peppers.
Bring to a simmer and cook for about 35 to 35 minutes or until pork is tender and liquid is reduced and begins to render fat.
Add finger chilies and cook, stirring regularly, for about 1 to 2 minutes.
Add coconut cream and continue to simmer until thickened and begins to render fat.
Season with salt and pepper to taste. Serve hot.
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 2 pounds pork belly, cut into 1-inch cubes
- 2 tablespoons fresh shrimp paste
- 1 can (13.5 ounces) coconut milk
- 1 cup of water
- 14 pieces Thai chili peppers, stemmed and minced
- 2 cups finger chilies (siling haba), sliced
- 1 cup coconut cream
- salt and pepper to taste
