The Bicol Express
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Saved in 16 recipe boxes and 11 cookbooks
Saved in 16 recipe boxes and 11 cookbooks
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A savory and delicious dish made with succulent pork and coconut cream that will have you expressing how much you adore the taste!
Metric measurements
* not incl. in nutrient facts
Ingredients
| 1/4 | cup | vegetable oil | |
| 1 | tablespoon |
garlic |
chopped |
| 1/2 | cup | onions | chopped |
| 1/4 | cup | ginger | fresh, chopped* |
| 2 | tablespoons | dilao | fresh, (tumeric)* |
| 1 | kg | pork | cooked and cut into 1/2 inch slices* |
| 1 1/2 | tablespoon | hot chili peppers | (siling labuyo, chopped) |
| 1 1/2 | cup | bagoong alamang | Filipino shrimp paste* |
| 6 | cups | coconut cream | |
| 2 | cups | hot green peppers | fresh (elongated variety), sliced diagonally into 1/4 inch strips* |
| 1 1/2 | cup | sweet red bell pepper | red peppers, fresh (elongated variety), sliced diagonally into 1/4 inch strips |
Directions
Saute garlic in hot oil.
Add onions and cook until translucent.
Stir in fresh ginger, dilao, and the sliced cooked pork.
Stir continually for 5 minutes.
Add bagoong alamang and chopped hot chilli (siling labuyo).
Stir until the pork is completely covered by the mixture. (about 15 minutes.)
Pour in 6 cups of coconut cream and add the sliced hot green and red peppers.
Continue cooking for about 20 minutes. Add salt if necessary.
Note: chillis and peppers to be added according to spiciness desired.
First published: 1996-01-27 last updated: 2013-05-16
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Nutrition Facts
Serving Size 344g (12.1 oz)Amount per Serving
Calories 66184% of calories from fat
% Daily Value *
Total Fat 62g
95%
Saturated Fat 48g
239%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 150mg
6%
Total Carbohydrate
9g
9%
Dietary Fiber 7g
29%
Sugars g
Protein
17g
Vitamin A 15%
•
Vitamin C 63%
Calcium 1%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?