I’ve shared a Bicol Express recipe a few years back. That version has been updated in our kitchen since then. I suppose it is time to share another way of how I cook bicol express at home. I added ginger into the new recipe. It adds more heat to the dish and a rather stronger flavor.
Bicol express is a hot dish to start with. Hubby and I both love spicy foods; and so, this dish is a regular in our dining table. It’s creamy, fatty and very filling to the tummy. The problem with eating bicol express though, is that it invites us to eat loads and loads of rice. I’m not proud of it; but when this recipe in on our menu, I really tend to gobble up on the carbs. So… just beware.
Enough of the chit-chat! Here’s my latest version of bicol express.
Ingredients:
-Pork shoulders, 1kg, cut into small cubes
-Garlic, 5-7 cloves, crushed and chopped
-Onions, 2 whole, chopped
-Ginger, 1 nub, crushed and chopped
-Long green chili, 10 pcs
-Coconut milk, 400ml
-Spicy shrimp paste, 1 ½ tbsp
-Salt and pepper, to taste
-Bird’s eye chili, 5 pcs or Chili flakes (alternative)
-Cooking oil, 2-3 tbsp
Directions:
1. Put oil in a heated pan.
2. Saute the garlic under medium to high heat.
3. When the garlic turns golden, add the onions.
4. When the onions sweat, add the ginger. Stir well for 5-7 minutes.
5. Put in the pork.
6. Fry the pork for 30 minutes. Stir occasionally to avoid burning.
7. When the pork turns a bit charred and has released its fats, season with shrimp paste.
8. Stir well.
9. Lower the heat to low.
10. Add in the coconut milk.
11. Close the lid and let it boil for 30 minutes.
12. Stir occasionally to prevent burning the bottom of the pan.
13. Add the long green chili.
14. After 5 minutes, season with salt and pepper.
15. Add chili flakes for more heat only when desired.
16. Serve with hot rice.
Bicol express is a hot dish to start with. Hubby and I both love spicy foods; and so, this dish is a regular in our dining table. It’s creamy, fatty and very filling to the tummy. The problem with eating bicol express though, is that it invites us to eat loads and loads of rice. I’m not proud of it; but when this recipe in on our menu, I really tend to gobble up on the carbs. So… just beware.
Enough of the chit-chat! Here’s my latest version of bicol express.
Ingredients:
-Pork shoulders, 1kg, cut into small cubes
-Garlic, 5-7 cloves, crushed and chopped
-Onions, 2 whole, chopped
-Ginger, 1 nub, crushed and chopped
-Long green chili, 10 pcs
-Coconut milk, 400ml
-Spicy shrimp paste, 1 ½ tbsp
-Salt and pepper, to taste
-Bird’s eye chili, 5 pcs or Chili flakes (alternative)
-Cooking oil, 2-3 tbsp
Directions:
1. Put oil in a heated pan.
2. Saute the garlic under medium to high heat.
3. When the garlic turns golden, add the onions.
4. When the onions sweat, add the ginger. Stir well for 5-7 minutes.
5. Put in the pork.
6. Fry the pork for 30 minutes. Stir occasionally to avoid burning.
7. When the pork turns a bit charred and has released its fats, season with shrimp paste.
8. Stir well.
9. Lower the heat to low.
10. Add in the coconut milk.
11. Close the lid and let it boil for 30 minutes.
12. Stir occasionally to prevent burning the bottom of the pan.
13. Add the long green chili.
14. After 5 minutes, season with salt and pepper.
15. Add chili flakes for more heat only when desired.
16. Serve with hot rice.
