Are you ready to turn up the heat in your kitchen? Dive into the vibrant world of Bicol Express, a beloved Filipino dish known for its creamy coconut milk and fiery kick. Whether you’re a spice enthusiast or just looking to expand your culinary horizons, these 20 recipes offer delicious ways to savor this iconic comfort food. Let’s explore these mouthwatering variations that promise to delight your taste buds!
Classic Bicol Express with Coconut Milk
On a brisk December evening, few dishes offer the comforting warmth and vibrant complexity of Bicol Express, a Filipino classic that masterfully balances spicy, savory, and creamy notes. Originating from the Bicol region, this pork stew simmers in a rich, aromatic sauce of coconut milk and chili peppers, creating a deeply satisfying meal perfect for gathering loved ones. Its bold flavors and luscious texture make it an unforgettable centerpiece for any festive table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Pork shoulder – 1 lb, cut into 1-inch cubes
– Coconut milk – 1 (13.5 oz) can
– Bird’s eye chilies – 8, minced
– Garlic – 4 cloves, minced
– Onion – 1 medium, diced
– Shrimp paste – 1 tbsp
– Vegetable oil – 2 tbsp
– Water – ½ cup
Instructions
1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sautéing for 3–4 minutes until fragrant and translucent, stirring frequently to prevent burning.
3. Stir in pork shoulder cubes, browning on all sides for 5–7 minutes until lightly seared to develop flavor.
4. Pour in water and bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until pork is tender, checking occasionally to ensure it doesn’t dry out.
5. Uncover the pot and add minced bird’s eye chilies and shrimp paste, stirring well to coat the pork evenly for 2 minutes.
6. Pour in coconut milk, increase heat to medium, and bring to a simmer without boiling to prevent curdling, cooking for 10–12 minutes until sauce thickens slightly.
7. Remove from heat and let rest for 5 minutes to allow flavors to meld before serving.
Keeping with tradition, this Bicol Express boasts a velvety, creamy sauce that clings to tender pork, with a fiery kick from the chilies that builds gradually. Serve it over steamed jasmine rice to balance the heat, or for a creative twist, spoon it into lettuce cups for a lighter, handheld appetizer that highlights its aromatic depth.
Spicy Bicol Express with Shrimp
Venture into the vibrant flavors of the Philippines with this elevated take on a beloved classic, where plump shrimp swim in a rich, coconut-infused sauce kissed with fiery chilies and aromatic spices. This Spicy Bicol Express transforms a humble stew into a sophisticated centerpiece, perfect for a festive gathering or a deeply satisfying weeknight indulgence. Its complex heat and creamy texture promise to awaken the senses and transport you straight to the tropical shores of the Bicol region.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Vegetable oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 4 cloves, minced
– Ginger – 1 tbsp, minced
– Thai bird’s eye chilies – 6, sliced
– Shrimp – 1 lb, peeled and deveined
– Coconut milk – 1 (13.5 oz) can
– Fish sauce – 2 tbsp
– Brown sugar – 1 tsp
– Lime – 1, juiced
Instructions
1. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add diced yellow onion and cook, stirring frequently, until translucent and lightly golden, 4-5 minutes.
3. Stir in minced garlic, minced ginger, and sliced Thai bird’s eye chilies; cook for 1 minute until fragrant, being careful not to burn the garlic.
4. Add peeled and deveined shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque.
5. Pour in the entire can of coconut milk, stirring to combine with the aromatics and shrimp.
6. Add fish sauce and brown sugar, then reduce heat to medium-low and let the sauce simmer gently for 10 minutes, stirring occasionally to prevent sticking.
7. Squeeze in the juice of one lime, stir once more, and remove from heat.
Brimming with creamy richness and a slow-building heat, this dish offers a luxurious texture that clings beautifully to steamed jasmine rice. The shrimp remain tender and succulent, perfectly balanced by the tangy lime and savory depth of fish sauce. For a stunning presentation, garnish with extra lime wedges and a sprinkle of fresh cilantro, or serve alongside crisp, chilled cucumber slices to cool the palate between bites.
Bicol Express with Pork Belly and Chili Peppers
Nestled in the vibrant tapestry of Filipino cuisine, Bicol Express emerges as a bold and comforting dish, where succulent pork belly simmers in a rich coconut milk sauce, ignited by the fiery warmth of chili peppers. This beloved classic, named after the train that traverses the Bicol region, masterfully balances creamy indulgence with a gentle, lingering heat, creating a deeply satisfying meal that warms both the palate and the soul. Its aromatic allure and complex flavors make it an unforgettable centerpiece for any gathering, promising a culinary journey to the heart of the Philippines with every spoonful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Pork belly – 1 lb
– Coconut milk – 2 cups
– Chili peppers – 4
– Garlic – 4 cloves
– Onion – 1 medium
– Ginger – 1 tbsp
– Fish sauce – 2 tbsp
– Vegetable oil – 1 tbsp
Instructions
1. Cut 1 lb of pork belly into 1-inch cubes, ensuring uniform pieces for even cooking.
2. Mince 4 cloves of garlic, finely chop 1 medium onion, and grate 1 tbsp of ginger.
3. Slice 4 chili peppers lengthwise, removing seeds for milder heat if desired.
4. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the pork belly cubes to the skillet and sear for 5–7 minutes, turning occasionally, until golden brown on all sides.
6. Reduce the heat to medium, then add the minced garlic, chopped onion, and grated ginger, sautéing for 3–4 minutes until fragrant and softened.
7. Pour in 2 cups of coconut milk and 2 tbsp of fish sauce, stirring to combine all ingredients.
8. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 25–30 minutes, stirring occasionally, until the pork is tender and the sauce has thickened slightly.
9. Add the sliced chili peppers to the skillet and cook uncovered for an additional 5 minutes, allowing the peppers to soften and infuse their heat into the sauce.
10. Taste and adjust seasoning if needed, then remove from heat and let rest for 5 minutes before serving.
The finished dish boasts a luxuriously creamy texture from the reduced coconut milk, enveloping the tender, melt-in-your-mouth pork belly. Its flavor profile is a harmonious blend of savory umami from the fish sauce, subtle sweetness from the onions, and a vibrant, spicy kick from the chilies that builds gradually with each bite. For a creative twist, serve it over steamed jasmine rice or with a side of crispy garlic bread to soak up every last drop of the aromatic sauce.
Vegetarian Bicol Express with Tofu
Let’s reimagine a beloved Filipino classic with a vibrant, plant-based twist. Our Vegetarian Bicol Express with Tofu transforms the traditionally pork-laden stew into a creamy, spicy, and deeply satisfying dish, where firm tofu soaks up a rich coconut milk sauce punctuated with fiery chilies and savory shrimp paste. It’s a celebration of bold flavors and comforting textures, perfect for a cozy dinner that feels both indulgent and wholesome.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Firm tofu – 14 oz
– Coconut milk – 1 (13.5 oz) can
– Bird’s eye chilies – 6
– Garlic – 4 cloves
– Onion – 1 medium
– Ginger – 1-inch piece
– Vegetable oil – 2 tbsp
– Soy sauce – 2 tbsp
– Brown sugar – 1 tbsp
– Salt – ½ tsp
Instructions
1. Press the tofu between paper towels with a heavy plate for 10 minutes to remove excess water, then cut it into 1-inch cubes. Tip: Pressing ensures the tofu browns nicely and absorbs the sauce better.
2. Mince the garlic, dice the onion, and thinly slice the ginger.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the tofu cubes and cook for 5–7 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
5. In the same skillet, add the onion, garlic, and ginger, and sauté for 3–4 minutes until fragrant and softened.
6. Stir in the coconut milk, soy sauce, brown sugar, and salt, and bring to a gentle simmer over medium heat.
7. Add the tofu back to the skillet and reduce the heat to low. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly. Tip: Simmering slowly helps the flavors meld without curdling the coconut milk.
8. Slice the bird’s eye chilies lengthwise and add them to the skillet. Cook for an additional 3–4 minutes until the chilies soften and infuse their heat. Tip: Adjust the number of chilies to control the spice level, keeping in mind that the seeds add extra fire.
9. Remove from heat and let it rest for 2 minutes before serving.
You’ll find the tofu delightfully tender yet firm, enveloped in a luxuriously creamy sauce with a slow-building heat from the chilies. Serve it over steamed jasmine rice to soak up every drop, or pair it with crusty bread for a comforting twist that highlights the dish’s rich, aromatic depth.
Bicol Express with Chicken and Green Beans
Revered in Filipino cuisine for its bold, fiery character, Bicol Express transforms into a vibrant weeknight delight with tender chicken and crisp green beans. This adaptation maintains the dish’s signature coconut-creamy heat while offering a lighter, quicker approach perfect for busy evenings. It’s a harmonious balance of spice, richness, and freshness that promises to enliven any dinner table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken thighs – 1 lb
– Green beans – 8 oz
– Onion – 1 medium
– Garlic – 4 cloves
– Ginger – 1 tbsp, minced
– Thai chili peppers – 3
– Coconut milk – 1 cup
– Shrimp paste – 1 tsp
– Fish sauce – 1 tbsp
– Vegetable oil – 2 tbsp
Instructions
1. Trim and cut the chicken thighs into 1-inch cubes, then pat them dry with paper towels to ensure a good sear.
2. Trim the green beans and cut them into 2-inch pieces.
3. Dice the onion, mince the garlic, and finely chop the ginger and Thai chili peppers.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
5. Add the chicken cubes to the skillet in a single layer and cook undisturbed for 4 minutes until golden brown on one side, then flip and cook for another 3 minutes until browned all over.
6. Transfer the chicken to a plate, leaving the oil in the skillet.
7. Reduce the heat to medium and add the onion to the skillet, cooking for 3 minutes until translucent.
8. Add the garlic, ginger, and Thai chili peppers, stirring constantly for 1 minute until fragrant to prevent burning.
9. Stir in the shrimp paste and cook for 30 seconds to toast it lightly, which deepens its umami flavor.
10. Pour in the coconut milk and fish sauce, stirring to combine, then bring the mixture to a gentle simmer.
11. Return the chicken to the skillet, reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
12. Add the green beans, cover again, and simmer for 5 minutes until they are tender-crisp but still vibrant green.
13. Remove from heat and let the dish rest for 2 minutes before serving to allow the sauce to thicken slightly.
Lusciously creamy with a slow-building heat, this dish offers tender chicken and crisp beans in a rich, aromatic sauce. For a creative twist, serve it over jasmine rice or with a side of pickled vegetables to cut through the richness, making each bite a delightful contrast of textures and flavors.
Creamy Bicol Express with Coconut Cream
Aromatic and indulgent, this Creamy Bicol Express reimagines the classic Filipino pork stew by enveloping tender meat in a luxuriously smooth coconut cream sauce, where the gentle heat of chilies melds with savory shrimp paste for a deeply comforting dish. Perfect for a festive gathering or a cozy weeknight dinner, it offers a sophisticated twist on tradition that is both elegant and approachable. Each spoonful promises a harmonious balance of creamy richness and subtle spice, making it an unforgettable centerpiece for any table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Pork shoulder – 1 lb, cubed
– Coconut cream – 2 cups
– Bird’s eye chilies – 6, sliced
– Garlic – 4 cloves, minced
– Onion – 1, diced
– Shrimp paste – 1 tbsp
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add pork shoulder cubes and cook until browned on all sides, approximately 5–7 minutes, stirring occasionally to ensure even coloring.
3. Reduce heat to medium, then add diced onion and minced garlic, sautéing until fragrant and translucent, about 3–4 minutes.
4. Stir in shrimp paste and cook for 1 minute to release its umami depth, blending it thoroughly with the pork and aromatics.
5. Pour in coconut cream, bringing the mixture to a gentle simmer over medium-low heat; avoid boiling to prevent the cream from curdling.
6. Add sliced bird’s eye chilies and salt, then cover the skillet and let it simmer for 15–20 minutes, or until the pork is tender and the sauce has thickened slightly.
7. Uncover and cook for an additional 5 minutes to reduce the sauce to a creamy consistency, stirring occasionally to prevent sticking.
8. Remove from heat and let it rest for 5 minutes before serving to allow the flavors to meld further.
Just as the dish settles, the velvety coconut cream clings to each piece of pork, creating a luscious texture that contrasts beautifully with the tender meat. For a creative presentation, serve it over steamed jasmine rice or alongside grilled vegetables, allowing the subtle heat from the chilies to unfold gradually with every bite.
Bicol Express with Squash and Long Beans
Nestled in the vibrant tapestry of Filipino cuisine, Bicol Express emerges as a fiery yet comforting stew, where tender pork simmers in a rich coconut milk bath infused with chilies and shrimp paste. This version artfully incorporates sweet squash and crisp long beans, creating a harmonious balance of heat and earthy sweetness that elevates the classic dish. It’s a bold, aromatic creation perfect for those seeking to explore the dynamic flavors of the Philippines from their own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Pork shoulder – 1 lb, cut into 1-inch cubes
– Coconut milk – 2 cups
– Bird’s eye chilies – 10, minced
– Shrimp paste – 2 tbsp
– Butternut squash – 2 cups, peeled and cubed
– Long beans – 1 cup, cut into 2-inch pieces
– Onion – 1 medium, diced
– Garlic – 4 cloves, minced
– Vegetable oil – 2 tbsp
– Water – ½ cup
Instructions
1. Heat vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Sauté diced onion and minced garlic for 3–4 minutes until fragrant and translucent.
3. Add pork shoulder cubes and cook for 5–7 minutes, stirring occasionally, until lightly browned on all sides.
4. Stir in shrimp paste and minced bird’s eye chilies, coating the pork evenly, and cook for 2 minutes to bloom the flavors.
5. Pour in coconut milk and water, then bring the mixture to a gentle boil.
6. Reduce heat to low, cover the pot, and simmer for 15 minutes to tenderize the pork.
7. Add cubed butternut squash and long beans, submerging them in the liquid.
8. Cover and simmer for an additional 10–12 minutes until the squash is fork-tender and the beans are crisp yet cooked through.
9. Remove from heat and let rest for 5 minutes before serving to allow the flavors to meld.
10. Taste and adjust seasoning if needed, though the shrimp paste and chilies typically provide ample saltiness and heat.
Rich and velvety from the coconut milk, this stew offers a delightful contrast between the melt-in-your-mouth squash and the slight crunch of the long beans. The heat from the chilies builds gradually, complemented by the umami depth of the shrimp paste, making it an ideal centerpiece served over steamed jasmine rice to soak up every last drop of the fragrant sauce.
Spicy Bicol Express with Beef Strips
Aromatic and assertive, this Spicy Bicol Express with Beef Strips transforms a beloved Filipino classic into a weeknight-friendly feast. Its rich, coconut-based sauce clings to tender strips of beef, delivering layers of heat from fresh chilies that are beautifully balanced by creamy undertones. Perfect for those seeking a deeply flavorful dish that comforts as much as it excites the palate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Beef sirloin – 1 lb, thinly sliced
– Coconut milk – 1 (13.5 oz) can
– Thai bird’s eye chilies – 8, minced
– Garlic – 4 cloves, minced
– Onion – 1 medium, diced
– Soy sauce – 2 tbsp
– Cooking oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Heat the cooking oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the sliced beef sirloin and sear for 3–4 minutes until browned on all sides, then remove from the skillet and set aside on a plate.
3. In the same skillet, add the diced onion and minced garlic, sautéing for 2–3 minutes until fragrant and translucent.
4. Stir in the minced Thai bird’s eye chilies and cook for 1 minute to release their oils, which intensifies the heat without bitterness.
5. Pour in the coconut milk and soy sauce, stirring to combine, then bring the mixture to a gentle simmer over medium heat.
6. Return the seared beef to the skillet, reduce the heat to low, and let it simmer uncovered for 20–25 minutes until the sauce thickens slightly and the beef is tender.
7. Season with salt, stir well, and cook for an additional 2 minutes to meld the flavors.
8. Remove from heat and let it rest for 5 minutes before serving to allow the sauce to further thicken and the beef to absorb the spices.
Lusciously creamy with a slow-building heat, this dish offers tender beef strips enveloped in a velvety, aromatic sauce. For a creative twist, serve it over jasmine rice or alongside grilled vegetables to contrast the richness, making each bite a harmonious blend of spice and comfort.
Bicol Express with Pineapple for a Sweet Twist
There’s something wonderfully indulgent about a classic Filipino stew that gets a bright, tropical makeover. This Bicol Express with pineapple offers a delightful balance of creamy, spicy, and sweet, transforming the traditional pork and coconut dish into a vibrant centerpiece perfect for festive gatherings. The addition of juicy pineapple chunks cuts through the richness, creating a harmonious flavor profile that’s both comforting and exciting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Pork shoulder – 1 lb, cut into 1-inch cubes
– Vegetable oil – 2 tbsp
– Onion – 1 medium, finely chopped
– Garlic – 4 cloves, minced
– Bird’s eye chilies – 6, sliced (adjust for heat)
– Coconut milk – 1 (13.5 oz) can
– Pineapple chunks – 1 cup, drained
– Fish sauce – 1 tbsp
– Brown sugar – 1 tsp
Instructions
1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the pork shoulder cubes in a single layer, searing until browned on all sides, approximately 5–7 minutes total; work in batches if needed to avoid overcrowding, which ensures a good crust.
3. Reduce the heat to medium, then add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3–4 minutes.
4. Stir in the sliced bird’s eye chilies and cook for 1 minute to release their oils, wearing gloves if sensitive to spice.
5. Pour in the coconut milk, scraping the bottom of the pot to incorporate any browned bits for added depth of flavor.
6. Add the drained pineapple chunks, fish sauce, and brown sugar, stirring to combine all ingredients evenly.
7. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 25 minutes, stirring occasionally to prevent sticking.
8. After 25 minutes, uncover and simmer for an additional 5–10 minutes until the sauce has thickened slightly and the pork is tender when pierced with a fork.
9. Remove from heat and let it rest for 5 minutes before serving to allow the flavors to meld.
For a stunning presentation, this dish boasts a luscious, creamy texture with tender pork that melts in your mouth, while the pineapple adds a juicy burst of sweetness that contrasts beautifully with the spicy chilies. Serve it over steamed jasmine rice to soak up the aromatic sauce, or pair it with grilled vegetables for a lighter, colorful meal that highlights its tropical twist.
Bicol Express with Mushrooms and Bell Peppers
Brimming with the vibrant flavors of Filipino cuisine, this modern take on Bicol Express transforms a beloved classic into a vegetable-forward delight. By replacing traditional pork with earthy mushrooms and sweet bell peppers, we create a lighter yet equally satisfying version that celebrates both tradition and innovation. The result is a harmonious balance of spicy, savory, and slightly sweet notes that will transport your taste buds to new culinary heights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Coconut milk – 1 cup
– Chicken broth – ½ cup
– Pork belly – ½ lb, cut into ½-inch cubes
– Cremini mushrooms – 8 oz, sliced
– Red bell pepper – 1 large, cut into ½-inch strips
– Green bell pepper – 1 large, cut into ½-inch strips
– Onion – 1 medium, thinly sliced
– Garlic – 4 cloves, minced
– Ginger – 1 tbsp, minced
– Bird’s eye chilies – 4, thinly sliced
– Shrimp paste – 1 tbsp
– Fish sauce – 1 tbsp
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2. Add pork belly cubes and cook until golden brown on all sides, approximately 5-7 minutes, rendering the fat completely.
3. Reduce heat to medium, then add sliced onion and cook until translucent, about 3 minutes, stirring occasionally to prevent burning.
4. Add minced garlic, ginger, and bird’s eye chilies, cooking for 1 minute until fragrant but not browned.
5. Stir in shrimp paste and cook for 30 seconds to release its umami depth, incorporating it evenly with the aromatics.
6. Add sliced cremini mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown slightly.
7. Pour in chicken broth and scrape the bottom of the pan to deglaze, dissolving any flavorful browned bits.
8. Add red and green bell pepper strips, then simmer for 3-4 minutes until peppers soften but retain a slight crunch.
9. Pour in coconut milk and bring to a gentle simmer, then reduce heat to low and cook uncovered for 8-10 minutes until the sauce thickens slightly.
10. Season with fish sauce and salt, stirring to combine, then remove from heat after 1 minute.
Unveiling a luxurious texture where tender mushrooms and crisp-tender peppers swim in a creamy, spicy coconut sauce, this dish offers layers of flavor that deepen with each bite. The pork belly provides rich undertones while the chilies deliver a gradual heat that lingers pleasantly. For a creative presentation, serve it over jasmine rice in shallow bowls, garnished with fresh Thai basil leaves to add a bright, aromatic finish.
Bicol Express with Fish Fillet and Coconut Milk
Glistening with the vibrant heat of Bicolano cuisine, this elegant adaptation of Bicol Express swaps traditional pork for tender fish fillet, simmered in a luxuriously creamy coconut milk base. It’s a dish that masterfully balances fiery chilies with soothing richness, perfect for a sophisticated yet comforting weeknight dinner. The aromatic blend of garlic, ginger, and shrimp paste creates a deeply flavorful foundation that elevates the delicate fish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– White fish fillets (like cod or tilapia) – 1 lb
– Coconut milk – 1 (13.5 oz) can
– Garlic – 4 cloves
– Ginger – 1 tbsp, minced
– Shrimp paste – 1 tbsp
– Bird’s eye chilies – 6, sliced
– Cooking oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Pat the fish fillets completely dry with paper towels, then cut them into 1-inch cubes.
2. Heat the cooking oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add the minced garlic and ginger to the skillet, sautéing for 1 minute until fragrant but not browned.
4. Stir in the shrimp paste and sliced bird’s eye chilies, cooking for another 30 seconds to release their aromas.
5. Pour in the entire can of coconut milk, stirring to combine, and bring the mixture to a gentle simmer.
6. Carefully add the cubed fish fillets to the skillet in a single layer, ensuring they are submerged in the sauce.
7. Reduce the heat to low, cover the skillet, and let the fish simmer gently for 8–10 minutes, or until the fillets are opaque and flake easily with a fork.
8. Season the dish with ½ teaspoon of salt, stirring gently to incorporate without breaking the fish.
9. Remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the flavors to meld.
10. Ladle the Bicol Express into shallow bowls, ensuring each serving has plenty of sauce.
Lusciously creamy with a bold, spicy kick, the coconut milk sauce clings to the tender, flaky fish, creating a harmonious contrast. For a creative presentation, serve it over steamed jasmine rice or with a side of crisp, blanched greens to balance the heat, making each bite a delightful exploration of texture and flavor.
Bicol Express with Pork Ribs and Chili Leaves
Meticulously balancing fiery heat with rich, savory depth, Bicol Express with Pork Ribs and Chili Leaves transforms humble ingredients into a celebratory Filipino stew. Named for the passenger train that once traversed the Bicol region, this version features tender pork ribs simmered in a coconut milk base, punctuated by the fresh, peppery bite of chili leaves. It’s a dish that commands attention at the table, offering a complex warmth perfect for gathering loved ones.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Pork ribs – 2 lbs
– Coconut milk – 2 (13.5 oz) cans
– Chili leaves – 2 cups
– Garlic – 6 cloves
– Onion – 1 large
– Ginger – 1 (2-inch) piece
– Fish sauce – 3 tbsp
– Bird’s eye chilies – 10
– Vegetable oil – 2 tbsp
Instructions
1. Pat the pork ribs completely dry with paper towels to ensure a proper sear.
2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork ribs in a single, uncrowded layer until deeply browned on all sides, about 8-10 minutes total; work in batches if necessary.
4. Transfer the seared ribs to a plate, leaving the rendered fat in the pot.
5. Reduce the heat to medium and add the minced garlic, diced onion, and julienned ginger to the pot; sauté until fragrant and the onion is translucent, about 5 minutes.
6. Return the pork ribs and any accumulated juices to the pot.
7. Pour in both cans of coconut milk and the fish sauce, stirring to combine.
8. Bring the mixture to a gentle simmer, then immediately reduce the heat to low.
9. Cover the pot and simmer gently for 1 hour and 15 minutes, stirring occasionally to prevent the coconut milk from separating.
10. While the stew simmers, thinly slice the bird’s eye chilies; for less heat, remove the seeds first.
11. After 1 hour and 15 minutes, add the sliced chilies to the pot and stir.
12. Continue simmering, uncovered, for an additional 15 minutes to allow the sauce to reduce slightly and the chili heat to infuse.
13. Turn off the heat and immediately stir in the fresh chili leaves; they will wilt perfectly from the residual heat within 1 minute.
14. Let the stew rest, off the heat, for 5 minutes before serving to allow the flavors to meld.
Offering a luxurious contrast, the fall-off-the-bone pork ribs are enveloped in a creamy, complex sauce where the initial sweetness of coconut milk gives way to a slow-building, aromatic heat. The chili leaves provide a vibrant, slightly bitter counterpoint, cutting through the richness. For a stunning presentation, serve it in a shallow bowl over a mound of jasmine rice, garnished with a few whole fresh chili leaves.
Bicol Express with Eggplant and Coconut Milk
Just as the holiday season envelops us in warmth, a dish emerges from the Philippines that captures this spirit in a bowl: Bicol Express, traditionally a fiery pork stew, finds a vibrant, plant-based reinterpretation here with tender eggplant and rich coconut milk. This version offers a luxurious, creamy heat that is both comforting and elegantly complex, perfect for a festive gathering or a cozy winter evening. It transforms humble ingredients into a deeply satisfying centerpiece, where the smokiness of chilies melds with the silkiness of coconut in a dance of bold flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Eggplant – 1 large (about 1 lb), cut into 1-inch cubes
– Coconut milk – 1 (13.5 oz) can
– Thai chilies – 4, thinly sliced
– Garlic – 4 cloves, minced
– Onion – 1 medium, diced
– Vegetable oil – 2 tbsp
– Fish sauce – 1 tbsp
– Water – ¼ cup
Instructions
1. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
2. Add diced onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it to avoid bitterness.
4. Add eggplant cubes to the skillet and cook, stirring occasionally, until they begin to soften and brown slightly, about 8 minutes.
5. Pour in coconut milk, water, and fish sauce, then bring the mixture to a gentle simmer.
6. Reduce heat to medium-low, cover the skillet, and let it simmer for 10 minutes to allow the eggplant to become tender and absorb the flavors.
7. Uncover, add sliced Thai chilies, and simmer for an additional 5 minutes until the sauce thickens slightly; for a milder heat, remove the chili seeds before slicing.
8. Taste and adjust seasoning if needed, then remove from heat. A final tip: let it rest for 5 minutes off the heat to allow the flavors to meld further before serving.
As you spoon this stew over steamed rice, the creamy coconut milk coats each grain while the eggplant offers a melt-in-your-mouth texture that contrasts with the gentle heat of the chilies. For a creative twist, serve it alongside grilled shrimp or as a filling for lettuce wraps, letting the vibrant flavors shine in every bite.
Bicol Express with Quail Eggs and Pork
Nestled in the vibrant tapestry of Filipino cuisine, Bicol Express with Quail Eggs and Pork emerges as a bold, creamy, and deeply satisfying stew. This elevated rendition marries succulent pork with delicate quail eggs in a rich coconut milk sauce, delivering a harmonious balance of heat and comfort. Perfect for a festive gathering or a cozy weeknight dinner, it invites you to savor the warmth of Bicolano flavors with every spoonful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Pork shoulder – 1 lb, cut into 1-inch cubes
– Quail eggs – 12, hard-boiled and peeled
– Coconut milk – 2 cups
– Thai chili peppers – 4, minced
– Garlic – 4 cloves, minced
– Onion – 1 medium, diced
– Ginger – 1 tbsp, minced
– Fish sauce – 2 tbsp
– Cooking oil – 2 tbsp
Instructions
1. Heat cooking oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add pork cubes and sear until browned on all sides, approximately 8–10 minutes, stirring occasionally to ensure even cooking.
3. Reduce heat to medium, then add onion, garlic, and ginger, sautéing until fragrant and softened, about 5 minutes.
4. Stir in minced Thai chili peppers and cook for 1 minute to release their aroma.
5. Pour in coconut milk and fish sauce, bringing the mixture to a gentle simmer.
6. Cover the pot and cook over low heat for 30 minutes, or until the pork is tender and easily pierced with a fork.
7. Gently add the peeled quail eggs to the stew, simmering uncovered for an additional 5 minutes to allow them to absorb the flavors.
8. Remove from heat and let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.
Delightfully creamy with a subtle kick, this Bicol Express offers a velvety texture that clings to each bite of tender pork and quail eggs. The coconut milk mellows the heat of the chilies, creating a complex flavor profile that deepens upon reheating. For a creative twist, serve it over steamed jasmine rice or alongside crusty bread to soak up every last drop of the luscious sauce.
Bicol Express with Crab Meat and Coconut Cream
From the vibrant kitchens of the Philippines comes a luxurious coastal twist on a beloved classic: Bicol Express. Traditionally a fiery pork stew, this version embraces the sweet, delicate meat of crab, simmered in a lush, spicy coconut cream sauce that is both comforting and exhilarating. It’s a dish that masterfully balances heat with richness, promising a truly memorable culinary experience.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Vegetable oil – 2 tbsp
– Yellow onion – 1 medium, finely diced
– Garlic – 4 cloves, minced
– Thai bird’s eye chilies – 8, thinly sliced
– Crab meat – 1 lb, picked for shells
– Coconut cream – 1 (13.5 oz) can
– Fish sauce – 2 tbsp
– Shrimp paste – 1 tbsp
Instructions
1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until it becomes translucent and soft, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, just until fragrant to prevent burning.
4. Add the thinly sliced Thai bird’s eye chilies and cook for another minute, releasing their aromatic oils. For a milder heat, remove the seeds from the chilies before slicing.
5. Gently fold in the picked crab meat, being careful not to break it up too much, and cook for 2 minutes to warm it through.
6. Pour in the entire can of coconut cream, stirring to combine all the ingredients in the pot.
7. Add the fish sauce and shrimp paste to the pot, stirring thoroughly to dissolve the paste and integrate the savory flavors.
8. Bring the mixture to a gentle simmer, then immediately reduce the heat to low. A key tip for a silky sauce is to never let the coconut cream boil vigorously, as it can cause separation.
9. Let the stew simmer uncovered on low heat for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
10. After 15 minutes, check the seasoning; the dish should be savory from the pastes and sauce, with a pronounced spicy kick. Simmer for an additional 2-3 minutes if a thicker consistency is desired.
11. Remove the pot from the heat. For optimal flavor, let the stew rest for 5 minutes before serving to allow the spices to fully infuse the crab and cream.
Unctuous and complex, the finished dish offers tender flakes of sweet crab enveloped in a velvety, spice-laden sauce. The creamy coconut base beautifully tempers the chilies’ fire, creating a harmonious depth in every spoonful. Serve it over a mound of steamed jasmine rice to soak up the luxurious sauce, or for a stunning presentation, spoon it into hollowed-out coconut shells garnished with fresh cilantro.
Bicol Express with Shrimp Paste for Extra Umami
Unveiling a vibrant twist on a Filipino classic, Bicol Express with Shrimp Paste for Extra Umami transforms humble ingredients into a symphony of heat and savory depth. This dish, with its roots in the Bicol region, marries creamy coconut milk with fiery chilies, elevated by the profound umami of shrimp paste for a truly unforgettable experience.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Pork belly – 1 lb, cut into ½-inch cubes
– Garlic – 4 cloves, minced
– Onion – 1 medium, finely chopped
– Bird’s eye chilies – 8-10, sliced
– Coconut milk – 1 (13.5 oz) can
– Shrimp paste – 2 tbsp
– Cooking oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Heat 2 tbsp of cooking oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
2. Add 1 lb of cubed pork belly to the hot oil and cook, stirring occasionally, until the pieces are golden brown on all sides, approximately 8-10 minutes.
3. Tip: Render the pork fat slowly to achieve a crisp exterior without burning.
4. Reduce the heat to medium and add 1 chopped onion and 4 minced garlic cloves, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
5. Stir in 2 tbsp of shrimp paste, cooking for 1 minute to release its aromatic, salty notes.
6. Pour in 1 can of coconut milk, stirring to combine all ingredients thoroughly.
7. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook uncovered for 10 minutes, allowing the flavors to meld.
8. Tip: Avoid boiling the coconut milk vigorously to prevent it from separating and becoming oily.
9. Add 8-10 sliced bird’s eye chilies and ½ tsp of salt, stirring to incorporate.
10. Continue simmering on low heat for an additional 5 minutes until the sauce thickens slightly and coats the back of a spoon.
11. Tip: Adjust the number of chilies based on your heat preference, but remember that the shrimp paste already adds a salty kick.
12. Remove from heat and let it rest for 2 minutes before serving.
Just spoon this luscious creation over steamed jasmine rice to let the creamy, spicy sauce soak in, creating a perfect balance of textures. The tender pork belly melts in your mouth, while the chilies deliver a lingering heat that is beautifully tempered by the rich coconut and umami depth from the shrimp paste.
Bicol Express with Pork Shoulder and Green Chili
Revered in Filipino cuisine for its bold, fiery character, Bicol Express transforms humble pork shoulder into a luxurious, coconut-infused stew that warms from the inside out. This version, brightened with verdant green chilies, offers a vibrant twist on the classic, delivering layers of savory, spicy, and creamy notes in every spoonful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– Pork shoulder – 1.5 lbs
– Coconut milk – 1 (13.5 oz) can
– Green chilies – 8, sliced
– Garlic – 4 cloves, minced
– Onion – 1 medium, diced
– Shrimp paste – 1 tbsp
– Vegetable oil – 2 tbsp
– Water – ½ cup
Instructions
1. Cut the pork shoulder into 1-inch cubes, trimming excess fat for a cleaner texture.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add pork cubes in a single layer, searing until browned on all sides, 8–10 minutes total; work in batches to avoid overcrowding, which ensures a deep, caramelized crust.
4. Transfer seared pork to a plate, leaving drippings in the pot.
5. Reduce heat to medium, add diced onion to the pot, and sauté until translucent, 4–5 minutes.
6. Stir in minced garlic and cook until fragrant, 1 minute, being careful not to burn it to preserve its sweet aroma.
7. Return pork to the pot, add shrimp paste, and stir to coat evenly, toasting the paste for 30 seconds to enhance its umami depth.
8. Pour in coconut milk and water, scraping the bottom to deglaze and incorporate browned bits for richer flavor.
9. Bring to a gentle simmer, then reduce heat to low, cover, and cook until pork is fork-tender, 45–50 minutes, stirring occasionally to prevent sticking.
10. Uncover, add sliced green chilies, and simmer uncovered for 5 minutes to soften them slightly while retaining their bright color and fresh heat.
11. Remove from heat and let rest for 5 minutes, allowing the flavors to meld for a more cohesive dish.
Notably creamy yet punctuated by the chilies’ gentle heat, this stew boasts tender pork that melts against the tongue, balanced by the coconut’s subtle sweetness. Serve it over steamed jasmine rice to soak up the luxurious sauce, or for a creative twist, spoon it into lettuce cups for a lighter, hands-on presentation that highlights its vibrant contrasts.
Bicol Express with Taro Leaves and Coconut Milk
Savor the vibrant flavors of the Philippines with this elevated take on Bicol Express, where tender taro leaves and rich coconut milk create a luxurious, spicy stew that’s both comforting and sophisticated. This dish balances fiery chili heat with creamy sweetness, making it an unforgettable centerpiece for any gathering. Its complex layers of flavor unfold with each spoonful, offering a taste of tropical indulgence right at your table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Pork shoulder – 1 lb, cut into 1-inch cubes
– Garlic – 4 cloves, minced
– Onion – 1 medium, finely chopped
– Ginger – 1 tbsp, grated
– Bird’s eye chilies – 8, sliced (adjust for heat)
– Taro leaves – 2 cups, stems removed and chopped
– Coconut milk – 1 (13.5 oz) can
– Fish sauce – 2 tbsp
– Vegetable oil – 2 tbsp
– Water – ½ cup
Instructions
1. Heat vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add pork shoulder cubes and sear until browned on all sides, approximately 5–7 minutes, to develop deep flavor.
3. Stir in minced garlic, chopped onion, and grated ginger, cooking until fragrant and onions are translucent, about 3 minutes.
4. Pour in fish sauce and water, then bring to a simmer, scraping any browned bits from the bottom of the pot for added depth.
5. Reduce heat to medium-low, cover, and let the pork simmer until tender, about 15 minutes, checking occasionally to prevent sticking.
6. Add sliced bird’s eye chilies and chopped taro leaves, stirring gently to wilt the leaves, which takes about 2 minutes.
7. Pour in coconut milk, increase heat to medium, and bring to a gentle boil, then immediately reduce to a simmer.
8. Cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly and the leaves are fully tender.
9. Remove from heat and let rest for 5 minutes before serving to allow flavors to meld.
Ultra-creamy and boldly spicy, this Bicol Express boasts a velvety texture from the coconut milk and a subtle earthiness from the taro leaves. Serve it over steamed jasmine rice to soak up the aromatic sauce, or pair it with crusty bread for a comforting twist. The heat from the chilies lingers pleasantly, making each bite a dynamic experience that’s both hearty and refined.
Bicol Express with Spicy Longganisa and Coconut Cream
Revered for its bold, fiery character, Bicol Express transforms into a luxurious weeknight feast with the addition of spicy longganisa and rich coconut cream. This elevated version balances intense heat with creamy sweetness, creating a deeply satisfying dish that’s both comforting and impressively complex. Perfect for gatherings or a special dinner, it brings the vibrant flavors of Filipino cuisine to your table with elegant ease.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Pork belly – 1 lb, cut into ½-inch cubes
– Spicy longganisa – 4 links, casings removed
– Onion – 1 medium, finely chopped
– Garlic – 4 cloves, minced
– Bird’s eye chilies – 6, thinly sliced
– Coconut cream – 1 (13.5 oz) can
– Shrimp paste – 1 tbsp
– Vegetable oil – 2 tbsp
– Water – ½ cup
Instructions
1. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2. Add pork belly cubes and cook, stirring occasionally, until browned on all sides and fat renders, 8–10 minutes.
3. Add the removed longganisa meat, breaking it into small pieces with a spatula, and cook until no longer pink, 3–4 minutes.
4. Stir in chopped onion and minced garlic, cooking until onion is translucent and fragrant, about 3 minutes.
5. Add shrimp paste and sliced bird’s eye chilies, stirring constantly for 1 minute to bloom the flavors.
6. Pour in water and bring to a simmer, scraping any browned bits from the bottom of the pan.
7. Reduce heat to medium-low, cover, and simmer for 10 minutes to tenderize the pork.
8. Uncover, increase heat to medium, and stir in coconut cream until fully incorporated.
9. Simmer uncovered, stirring occasionally, until sauce thickens slightly and coats the back of a spoon, 5–7 minutes.
10. Remove from heat and let rest for 5 minutes before serving to allow flavors to meld.
Velvety coconut cream tempers the fiery chilies and savory shrimp paste, yielding a lush, aromatic sauce that clings to tender pork and crumbled longganisa. For a striking presentation, serve it over steamed jasmine rice in shallow bowls, garnished with extra sliced chilies for those who dare. The dish’s luxurious texture and layered heat make it an unforgettable centerpiece that’s equally suited to casual dinners or festive occasions.
Bicol Express with Pork Liver and Coconut Milk
Just as the holiday season reaches its peak, a bold Filipino classic offers a welcome departure from traditional fare. Bicol Express, with its fiery chili heat tempered by creamy coconut milk and enriched with pork liver, delivers a complex, savory experience that warms from within. This dish, named after the passenger train in the Bicol region, is a celebration of contrasting textures and deep, layered flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Pork belly – 1 lb
– Pork liver – ½ lb
– Coconut milk – 1 (13.5 oz) can
– Thai bird’s eye chilies – 10
– Garlic – 4 cloves
– Onion – 1 medium
– Ginger – 1 (1-inch) piece
– Shrimp paste – 1 tbsp
– Vegetable oil – 2 tbsp
– Water – ½ cup
Instructions
1. Cut 1 lb of pork belly into ½-inch cubes and ½ lb of pork liver into ¼-inch slices.
2. Mince 4 cloves of garlic, 1 medium onion, and 1 (1-inch) piece of ginger.
3. Slice 10 Thai bird’s eye chilies in half lengthwise; for less heat, remove the seeds first.
4. Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
5. Add the pork belly cubes and cook, stirring occasionally, until browned on all sides and the fat renders, about 8-10 minutes.
6. Add the minced garlic, onion, and ginger to the skillet and sauté until fragrant and the onion is translucent, about 3 minutes.
7. Stir in 1 tbsp of shrimp paste and cook for 1 minute to toast it slightly, which deepens its umami flavor.
8. Add the sliced pork liver and cook for 2 minutes, just until the exterior changes color.
9. Pour in 1 (13.5 oz) can of coconut milk and ½ cup of water, then bring the mixture to a gentle simmer.
10. Reduce the heat to medium-low, cover the skillet, and let it simmer for 15 minutes to allow the flavors to meld and the pork to become tender.
11. Uncover the skillet, add the sliced chilies, and simmer uncovered for an additional 5 minutes until the sauce thickens slightly.
12. Taste the sauce; if it needs more saltiness, add a small pinch of salt, but the shrimp paste usually provides enough seasoning.
Uncover a dish where tender pork belly and rich liver meld in a creamy, spicy coconut sauce that clings to each bite. The chilies provide a bright, lingering heat that cuts through the richness, making it perfect served over steamed jasmine rice to soak up every drop. For a festive twist, garnish with fried garlic chips and serve alongside crisp, chilled cucumbers to balance the warmth.
Summary
Ready to spice up your dinner routine? These 20 Bicol Express recipes offer a delicious journey into Filipino comfort food, perfect for adding some heat to your weeknight meals. We hope you find a new favorite to try! Don’t forget to let us know which recipe you loved most in the comments below and share this roundup with your fellow foodies on Pinterest. Happy cooking!
