Bicol Express Recipe
Introduction to Bicol Express
Bicol Express is a staple dish from the Bicol Region of the Philippines. Known for its rich, spicy flavors, it embodies the region's affection for hot and spicy cuisine. The dish was named after the train "Bicol Express" that ran from Manila to the Bicol Region in the past. Traditionally, this dish combines pork with coconut milk, chili peppers, and shrimp paste, creating a harmonious blend that is extravagant, flavorful, and uniquely Filipino.
Ingredients
- 1 kg pork belly, cut into cubes
- 2 cups coconut milk
- 1 cup coconut cream
- 6-8 long green chilies (siling haba), sliced diagonally
- 3-4 red chili peppers, chopped
- 6 cloves garlic, minced
- 1 onion, chopped
- 3 tablespoons shrimp paste (bagoong)
- 2 tablespoons fish sauce
- Salt and pepper to taste
Preparation
Prepare the Ingredients
Before starting the cooking process, prepare all ingredients for easy access. Cube the pork, slice the green chilies diagonally, and chop the red chili peppers. Mince the garlic and chop the onion. This step ensures a smooth cooking experience.
Cooking Instructions
Start with the Pork
In a substantial skillet or pot, add the pork belly cubes over medium heat. Cook until lightly browned. This usually takes about 7-10 minutes. The aim is to render some of the fat and let the pork brown for added flavor.
Add Aromatics
Add the minced garlic and chopped onion to the skillet. Sauté them until they become aromatic and the onion turns translucent.
Incorporate the Shrimp Paste
Introduce the shrimp paste into the mixture. Stir well to evenly coat the pork and aromatics in the paste. Let it cook for a few minutes to blend the flavors well.
Add the Coconut Milk and Simmer
Pour the coconut milk into the pot. Stir to combine all ingredients thoroughly. Bring the mixture to a boil, then reduce the heat to a low simmer. Let it simmer for about 30-40 minutes until the pork becomes tender. Ensure to stir occasionally to avoid curdling and to help develop the flavors evenly.
Add the Chilies
After the pork is tender, add the sliced green chilies and chopped red chilies to the pot. These will infuse the dish with their spicy kick. Let them cook for an additional 10 minutes.
Finish with Coconut Cream
Add the coconut cream for an extra layer of richness. Stir and let it cook for another 5-10 minutes until the sauce thickens a little more. Adjust the seasoning with fish sauce, salt, and pepper according to your taste.
Serving and Enjoying Bicol Express
Serving Suggestions
Serve Bicol Express hot, ideally over a bed of steamed white rice to balance its potency with a mild contrast. The richness of the coconut milk, spicy kick from the chilies, and the savory notes from the shrimp paste combine to create a fulfilling meal best enjoyed in good company.
Storing and Reheating
Any leftover Bicol Express can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat, stirring occasionally to maintain the sauce's consistency.
Fun Fact and Tips
Many believe Bicol Express was actually invented in Manila, with influences from the Bicol region. It was first introduced in the popular Filipino eatery "The Grove Restaurant" by chef Cely Kalaw. Over time, it's become an icon of regional Filipino cuisine. To reduce the spiciness, de-seed the chilies before adding them to the dish.