Bicol Express

Bicol Express

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 3 to 4
Author Connie Veneracion


  • 300 grams pork (shoulder or belly), cut into one-inch cubes
  • 12 to 15 finger chilies
  • 1 large onion (or two shallots), peeled and thinly sliced
  • 1 thumb-sized piece ginger finely chopped
  • 6 cloves garlic finely chopped
  • 2 stalks lemongrass
  • 3 to 4 tablespoons cooking oil
  • 1 cup coconut cream (see how to extract coconut cream / milk or substitute powdered or canned)
  • patis (fish sauce), to taste


  • Heat the cooking oil in a pan. Add the pork and cook over high heat, stirring often, until no longer pink. Optionally, you can wait until the edges start to brown a little.
  • Add the ginger, garlic and lemongrass. Cook, stirring, until fragrant, about a minute.
  • Add the chilies and the onion. Stir. Season with fish sauce.
  • Pour in about a cup of broth. Bring to the boil, cover, lower the heat and simmer for 50 minutes or until the pork is tender.
  • Stir in the coconut cream. Adjust the seasonings. When the sauce starts to bubble and thicken, turn off the heat.
  • Serve the Bicol Express with rice.


The recipe posted on April 22, 2006 has been retired.