Recipe

Bicol Express

Creamy, spicy Filipino pork simmered in coconut milk with chiles and shrimp paste for a rich, savory dinner.

By Matt Campbell

•

4.8

A shallow bowl of Bicol Express with tender pork pieces in a creamy coconut sauce, flecked with red and green chiles, served with steamed white rice on a simple wooden table

Bicol Express is one of those dishes that feels like it should be complicated because the flavor is so loud and confident. But it is really just a smart simmer: pork + coconut milk + chiles + shrimp paste, then you let the pot do the heavy lifting.

This version is weeknight-friendly and built for real kitchens. We brown the pork for extra depth, soften aromatics until they smell like dinner, then simmer everything into a creamy, spicy sauce that clings to rice like it means it. If you like heat, we can absolutely turn it up. If you do not, we can keep it gentle and still keep it interesting.

Measured ingredients for Bicol Express on a kitchen counter: pork pieces, coconut milk, sliced chiles, onion, garlic, ginger, shrimp paste, and a bowl of rice

Why It Works

Big flavor from small moves: Browning the pork and blooming the shrimp paste in oil makes the finished sauce taste deeper and less one-note.
Creamy sauce that does not break: Gentle simmering (not a rolling boil) keeps coconut milk smooth and glossy.
Easy spice control: You decide the heat by seeding chiles, choosing milder peppers, or adding a little coconut cream at the end.
Weeknight-friendly: One pot, straightforward steps, and it reheats like a champ for lunch.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Freeze: Coconut-based stews freeze reasonably well. The sauce may separate or look a little grainy after thawing, but it is still totally fine and usually stirs back together as it reheats. Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge.

Reheat: Warm gently in a saucepan over medium-low heat, stirring often. If the sauce looks too thick, add a splash of water. If it looks a little separated, keep stirring as it warms and it will come back together.

A glass meal prep container filled with leftover Bicol Express next to a container of white rice on a bright kitchen counter

Common Questions

What is Bicol Express, exactly?

It is a Filipino dish (popularly associated with the Bicol region) where pork is simmered in coconut milk with chiles and bagoong alamang (shrimp paste). The result is creamy, salty, spicy, and extremely rice-friendly.

Is Bicol Express supposed to be very spicy?

Traditionally it can be pretty fiery, but you control it at home. For mild heat, remove seeds from the chiles and use fewer. For max heat, keep the seeds and add more Thai bird chiles.

What can I use if I cannot find bagoong alamang?

Bagoong is the signature flavor, so it is worth seeking out at an Asian market. In a pinch, use 1 tablespoon fish sauce plus 1 teaspoon miso for salt and funk, then taste and adjust. It is an approximation, not a perfect match, and fish sauce can get salty fast.

Can I make it with chicken or seafood?

Yes. Chicken thighs work great. For shrimp, add them at the end and cook just until pink so they stay tender.

Why did my coconut sauce look oily or separated?

Usually the heat was too high. Coconut milk prefers a gentle simmer, think small bubbles around the edges, not a rolling boil. If it happens, lower the heat and stir steadily. A spoonful of coconut cream can help smooth it out.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or Dutch oven
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula

The first time I made Bicol Express at home, I treated it like a high-stakes project and overcomplicated everything. Then I realized the dish is basically a mood: brown some pork, get your aromatics going, and let coconut milk do its plush, comforting thing. Now it is one of my favorite “cook like a friend” dinners. It is a little chaotic in the best way, it makes the whole kitchen smell incredible, and it always gives you that pause-mid-bite moment when the salt, heat, and richness line up.

Bicol Express

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 65 minutes

Servings 4

Ingredients

2 pounds pork shoulder (kasim), cut into 1-inch pieces
1 tablespoon neutral oil (canola, avocado, or vegetable)
1 medium yellow onion, finely chopped
5 cloves garlic, minced
1 tablespoon ginger, minced (optional but great)
2 to 3 tablespoons bagoong alamang (shrimp paste), start with 2 tablespoons and adjust to taste
1 (13.5-ounce) can full-fat coconut milk
1/2 cup water, plus more as needed
1 to 2 cups long green chiles (siling haba or finger chiles), sliced (Anaheim works)
2 to 8 Thai bird chiles (siling labuyo), sliced (optional for extra heat)
1 teaspoon sugar (optional, to round edges)
Freshly ground black pepper, to taste
Steamed rice , for serving

Optional add-ins: 1 cup diced eggplant (add with the coconut milk), or 1/2 cup coconut cream (stir in at the end for extra richness).

Instructions

Brown the pork. Heat a large deep skillet or Dutch oven over medium-high heat. Add oil. Brown pork in batches (do not crowd), 4 to 6 minutes per batch, until you get good color. Transfer browned pork to a plate.
Build the base. Lower heat to medium. Add onion and cook 3 to 4 minutes, stirring, until softened. Add garlic and ginger and cook 30 seconds to 1 minute until fragrant.
Bloom the shrimp paste. Add bagoong and cook 1 to 2 minutes, stirring constantly. This step tames the raw edge and wakes up the savory flavor.
Simmer gently. Return pork (and any juices) to the pot. If the pork rendered a lot of fat, spoon off a little so the finished sauce stays lush, not greasy. Add coconut milk and 1/2 cup water. Bring to a gentle simmer (small bubbles around the edges), then lower heat to medium-low. Cover and simmer 25 minutes, stirring occasionally.
Add chiles. Stir in the long green chiles and Thai bird chiles (if using). Cover and simmer 10 to 15 minutes more. The goal is pork that is fork-tender and a sauce that looks creamy and slightly thick. If the pork is still chewy, keep simmering 10 to 20 minutes longer, adding splashes of water as needed to prevent drying out.
Season and finish. Taste and adjust. Add black pepper and up to 1 teaspoon sugar if you want a rounder balance. Most of the time you will not need extra salt because bagoong varies widely, so taste first. If you want it richer, stir in a few spoonfuls of coconut cream.
Serve. Spoon over hot steamed rice. This is not the time to be shy with the sauce.