The Bicol Express

A savory and delicious dish made with succulent pork and coconut cream that will have you expressing how much you adore the taste!

60 minutes Prep: 20 minutes Cook: 40 minutes

661 calories per serving view nutrition facts

6 servings suggest servings

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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
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.

1 comment

1. Sandra 17 days ago

This is great! (for those wondering, bagoong is like a shrimp paste found in Filipino/Asian food stores) - For less heat, I added chopped beans together with the chillies. I did not add fresh tumeric, I used powdered, it was just as yummy.

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Nutrition Facts

Serving Size 344g

Amount per Serving

Calories 661 84% of calories from fat

	% Daily Value*
Total Fat 62.0g	95%
Saturated Fat 48.0g	239%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 150mg	6%
Total Carbohydrate 28.0g	9%
Dietary Fiber 7.0g	29%
Sugars 20.0g
Protein 8.0g	17%