Bicol Express with Coconut Milk and Chili Peppers
Spicy pork stew cooked in creamy coconut milk infused with shrimp paste and fiery chili peppers, delivering a rich and aromatic Filipino classic. This filipino-inspired pork ready in about 55 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.
Ingredients
- 1 lb pork belly, cut into 1-inch cubes
- 2 cups coconut milk
- 2 tbsp shrimp paste (bagoong alamang)
- 5 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 1 medium onion, sliced
- 4 peppers long green chili peppers, sliced
- 2 peppers red chili peppers, sliced
- 2 tbsp vegetable oil
- to taste salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a deep skillet over medium heat. Add 5 minced garlic cloves, 1 tbsp minced ginger, and 1 medium sliced onion. Sauté for 3-4 minutes until aromatic and translucent.
- Step 2: Add 1 lb pork belly cubes and cook over medium-high heat for 6-8 minutes until pork is browned on all sides.
- Step 3: Stir in 2 tbsp shrimp paste and cook for 2 minutes until fragrant. Pour in 2 cups coconut milk and bring to a gentle boil.
- Step 4: Add 4 sliced long green chili peppers and 2 sliced red chili peppers. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until pork is tender and sauce thickens. Season with salt to taste.
- Step 5: Serve hot with steamed jasmine rice to balance the spicy richness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bicol Express with Coconut Milk and Chili Peppers take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bicol Express with Coconut Milk and Chili Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Bicol Express with Coconut Milk and Chili Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bicol Express with Coconut Milk and Chili Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bicol Express with Coconut Milk and Chili Peppers?
Filipino pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
