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Classic Creamy Bicol Express

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 30 minsscheduleTotal: 40 minsoutdoor_grillBraisedlocal_fire_departmentSpicy
Allergens:warningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total
01
Preparation
00:00:10

Heat 1 tbsp cooking oil in the pan.

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Watch out

Pan must be properly heated before adding aromatics, otherwise the oil will not sizzle properly.

Ingredients:Cooking oil (1 tbsp)
Tools:frying pan
02
Active Cooking
00:00:15

Saute 1 thumb sized ginger for 10 seconds, then add 6 cloves minced garlic until fragrant, and add 1 medium chopped onion until soft.

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Watch out

Do not burn the garlic, otherwise it will taste bitter and ruin the base flavor.

Ingredients:ginger (1 piece)Garlic (6 clove)Onion (1 piece)
Tools:spatula
03
Active Cooking
00:00:41
warningStay safe

Handle raw pork carefully and wash hands immediately after touching to prevent cross-contamination.

Add 2 lbs pork belly cubes into the pan and saute over high heat until lightly brown.

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Watch out

Stir continuously so the pork browns evenly without sticking to the pan.

Ingredients:pork belly (2 lbs)
Tools:spatula
04
Active Cooking
00:01:02

Add 1/2 tsp black pepper and stir for 1 minute.

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Watch out

Keep stirring so the pepper distributes evenly and doesn't clump.

Ingredients:crushed black pepper (0.5 tsp)
Tools:spatula
05
Active Cooking
00:01:15

Add 1/4 cup shrimp paste and stir for 1 minute.

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Mix thoroughly so the shrimp paste coats all the pork pieces without lumping.

Ingredients:shrimp paste (0.25 cup)
Tools:spatula
06
Active Cooking
00:01:34

Add 2 cups coconut milk and 1/2 cup water, then bring to a boil.

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Watch out

Stir well after pouring to prevent coconut milk from separating prematurely.

Ingredients:Coconut milk (2 cup)water (0.5 cup)
Tools:pot lid
07
Active Cooking
00:01:56

Simmer over medium-low heat until pork is tender.

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Watch out

Ensure heat is medium-low so coconut milk does not curdle excessively, otherwise the texture will become grainy.

Tools:pot lid
08
Active Cooking
00:02:12

Add sliced Thai chilies, Serrano peppers (or siling haba), and 2 cups coconut cream, then mix well.

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Watch out

Stir gently so the coconut cream incorporates smoothly without splashing.

Ingredients:Thai chili pepper (5 piece)serrano pepper (3 piece)Savoy coconut cream (2 cup)
Tools:spatula
09
Active Cooking
00:02:36

Bring to a boil, then continue cooking uncovered until thickened and fat begins to render.

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Watch out

Stir occasionally to prevent sticking as the sauce reduces and thickens.

Tools:spatula
10
Active Cooking
00:03:02

Add 1/2 tsp chicken bouillon powder (optional) and salt if needed, then mix well.

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Watch out

Taste before adding extra salt, as shrimp paste is already salty.

Ingredients:chicken powder (0.5 tsp)Salt (1 tsp)
Tools:wooden spoon
11
Active Cooking
00:03:25

Serve with rice and enjoy.

Tools:serving plate

groceryAll Ingredients

Cooking oil1 tbsp
pork belly2 lbs
ginger1 piece
Garlic6 clove
Onion1 piece
crushed black pepper0.5 tsp
shrimp paste0.25 cup
Coconut milk2 cup
water0.5 cup
Thai chili pepper5 piece
serrano pepper3 piece
Savoy coconut cream2 cup
chicken powder0.5 tsp
Salt1 tsp

blenderAll Tools Needed

frying panspatulapot lidwooden spoonserving plate