Ok. Disclaimer first! This is NOT the authentic way of cooking this dish but this recipe is a combination of all the ‘how to cook Bicol Express’ I have seen online. So I came up with my own version that worked with me well without omitting any of its essential ingredients or atleast from what I know are essential.
For those of you who are not familiar with this dish, this can get very spicy so if you are not into spicy foods this one is not for you!
Prep and Cook time: about 30 minutes.
Servings: 4 – 5
- 1/2 Pork Lomo or Pork Liempo
- 2 – 3 (depending on size and desire spicy taste) Serrano Pepper
- 1/2 Onion
- a half a thumb Ginger
- 2- 3 tbsp (depending on desire salty taste) Shrimp Paste (Alamang)
- 1 can Coconut Milk
- Oil (if using Pork Lomo)
- Salt and Ground pepper
- Cut pork into cubes.
- Cut onion, pepper and ginger into cubes like in the picture.
- Put fire in medium heat and in your pan,
– if using pork liempo (or any with fats in) DO NOT put oil as the pork will release oil from the fats.
– if using pork lomo (or any pork without fats) DO put oil to help in sautéing.
- Just leave pork in pan while it cooks, stir occasionally to prevent from burning.
- After about 7 – 10 minutes, add the onion and ginger without removing the pork in the pan. Stir occasionally.
- After 10 minutes, add the serrano peppers. Then add the shrimp paste. Stir occasionally.
TIP: the longer you saute (sangkutsya) the better. Trust me 🙂
- Stir in the coconut milk.
- Turn knob into low fire and let the food boil/simmer while waiting for the pork to be tender.
– if using Pork Liempo: this needs time, check the pork if tender while food is in simmer.
– if using Pork Lomo: this is already tender so, when the food is boiling already, proceed to next step.
- Taste the food first so you’ll know how much salt and pepper you’ll be needing to add.
TIP: Salt and Pepper must be done only before turning off the stove.
And there you have it. Bicol Express finish product!
Enjoy eating! Better with newly cooked rice 🙂
That’s it for now.