Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Sauce
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Fry · About 8 min
- Heat oil from 20 ml neutral oil, 600 g pork belly, cubed, 150 g onion, chopped, 15 g garlic, chopped, 20 g shrimp paste; brown pork 8 minutes, then cook onion, garlic and shrimp paste 4 minutes.
Simmer · About 30 min
- Add 500 ml coconut milk, 150 ml water, 100 g long green chilies, sliced; simmer covered 30 minutes until pork is tender.
Check: Look for this result: pork is tender.
Reduce · About 8 min
- Add 150 ml coconut cream; simmer uncovered 8 minutes, stirring.
Tips
- Choose mild long chilies if you want less heat.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use pork shoulder for a less fatty version.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Bicol Express one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Bicol Express?
Choose mild long chilies if you want less heat.
What can I substitute in Bicol Express?
Use pork shoulder for a less fatty version.
Can I prepare Bicol Express ahead?
Prepare the measured ingredients for Bicol Express one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
