Bicol Express-Style Spicy Pork Stew with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and spicy Filipino pork stew simmered in creamy coconut milk with fiery chili peppers and shrimp paste. This Filipino-inspired pork recipe, ready in about 60 minutes, pairs pork belly, cut into 1-inch cubes, coconut milk, shrimp paste (bagoong alamang) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 4 Filipino cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1 chopped medium onion, sauté for 3-4 minutes until fragrant and translucent.
  2. Step 2: Add 1 lb pork belly cubes and cook for 6-7 minutes, stirring occasionally, until pork starts to brown and render some fat.
  3. Step 3: Stir in 2 tbsp shrimp paste and 4 sliced medium red chili peppers, cooking for 2 minutes until the mixture is aromatic.
  4. Step 4: Pour in 1 cup coconut milk and 1/2 cup water, bring to a simmer, then reduce heat to low and cover. Cook for 35 minutes, stirring occasionally until pork is tender and sauce thickens.
  5. Step 5: Season with salt to taste and 1/4 tsp black pepper, cook uncovered for another 5 minutes until sauce coats the pork well.

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