18 Spicy Bicol Express Recipes Delicious

Spice up your kitchen routine with our fiery collection of 18 Spicy Bicol Express Recipes! Perfect for those who love a little heat in their meals, these dishes bring the vibrant flavors of the Philippines right to your table. Whether you’re a seasoned spice lover or just looking to add some zing to your dinner, these recipes promise deliciousness in every bite. Let’s dive into the heat!

Classic Bicol Express with Coconut Milk

Dive into the rich, spicy flavors of the Philippines with this Classic Bicol Express, a creamy coconut milk-based dish that’s sure to warm your soul.

Ingredients

• 1 lb pork belly, sliced into thin strips
• 1 cup coconut milk
• 1 cup coconut cream
• 10 pieces green chili peppers (siling haba), sliced diagonally
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons shrimp paste
• 1 tablespoon cooking oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Instructions

1. Heat the cooking oil in a pan over medium heat. Sauté the garlic and onion until fragrant, about 2 minutes.
2. Add the pork belly and cook until lightly browned, about 5 minutes.
3. Stir in the shrimp paste, salt, and ground black pepper, mixing well with the pork.
4. Pour in the coconut milk and bring to a simmer. Cook uncovered for 20 minutes, stirring occasionally, until the pork is tender.
5. Add the green chili peppers and coconut cream. Simmer for another 10 minutes until the sauce thickens.
6. Serve hot over steamed rice. The magic of this dish lies in the perfect balance of spicy, savory, and creamy flavors, with the coconut milk softening the heat of the chilies.

Tip: For an extra kick, leave the seeds in the chili peppers when slicing them.

Spicy Bicol Express with Pork Belly

Get ready to spice up your dinner routine with this fiery and flavorful Spicy Bicol Express with Pork Belly, a dish that packs a punch with every bite.

Ingredients

• 1 lb pork belly, sliced into bite-sized pieces
• 1 cup coconut milk
• 1/2 cup shrimp paste
• 10 pieces green chili peppers, sliced
• 5 pieces red chili peppers, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tbsp cooking oil
• 1 tsp salt
• 1 tsp sugar

Instructions

1. Heat the cooking oil in a pan over medium heat. Sauté the garlic and onion until fragrant.
2. Add the pork belly to the pan. Cook until it turns lightly brown, about 5 minutes.
3. Pour in the coconut milk and bring to a simmer. Let it cook for 20 minutes, stirring occasionally.
4. Add the shrimp paste, green and red chili peppers, salt, and sugar. Stir well to combine.
5. Continue to simmer for another 10 minutes, or until the pork is tender and the sauce has thickened.

The magic of this dish lies in the perfect balance of spicy, savory, and slightly sweet flavors, all brought together by the rich coconut milk. It’s a bold dish that’s sure to impress.

Tip: For an extra kick, leave the seeds in the chili peppers when slicing them.

Bicol Express with Shrimp and Coconut Cream

Bring a taste of the Philippines to your kitchen with this creamy and spicy Bicol Express, made even more special with succulent shrimp.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup coconut cream
• 2 tbsp vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 thumb-sized ginger, julienned
• 2-3 Thai chilies, sliced (adjust to taste)
• 1 tbsp shrimp paste
• 1 cup green beans, cut into 2-inch pieces
• 1 cup bamboo shoots, sliced
• 1 tsp salt
• 1 tsp sugar

Instructions

1. Heat vegetable oil in a pan over medium heat. Sauté onion, garlic, and ginger until fragrant, about 2 minutes.
2. Add Thai chilies and shrimp paste, stirring for another minute to release the flavors.
3. Add shrimp and cook until they start to turn pink, about 2 minutes per side.
4. Stir in green beans and bamboo shoots, cooking for 3 minutes until slightly tender.
5. Pour in coconut cream, then add salt and sugar. Simmer on low heat for 10 minutes, stirring occasionally, until the sauce thickens.
6. Serve hot over steamed rice, and enjoy the rich, spicy, and creamy flavors that make this dish a standout.

Tip: For an extra layer of flavor, toast the shrimp paste in a dry pan before adding it to the dish.

Vegetarian Bicol Express with Tofu

Spice up your weeknight dinner with this Vegetarian Bicol Express, a creamy, spicy Filipino dish made with tofu and coconut milk that’s sure to warm your soul.

Ingredients

• 1 block (14 oz) firm tofu, drained and cubed
• 1 cup coconut milk
• 1/2 cup coconut cream
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 medium onion, sliced
• 2-3 Thai chili peppers, sliced (adjust to taste)
• 1 tbsp shrimp paste (optional for authenticity)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 cup green beans, cut into 2-inch pieces

Instructions

1. Heat vegetable oil in a pan over medium heat. Add tofu cubes and fry until golden brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pan, sauté garlic, onion, and chili peppers until fragrant and onions are translucent, about 3 minutes.
3. Add shrimp paste (if using) and stir for 1 minute to blend the flavors.
4. Pour in coconut milk and coconut cream, then add salt and ground black pepper. Bring to a gentle simmer.
5. Add the fried tofu and green beans. Simmer for 10 minutes, or until the sauce thickens and the green beans are tender but still crisp.
6. Serve hot over steamed rice. The magic of this dish lies in the balance of spicy, savory, and creamy flavors, with the tofu absorbing all the rich coconut sauce.

Tip: For an extra kick, add more chili peppers or a dash of chili flakes before serving.

Bicol Express with Chicken and Green Chilies

Spice up your weeknight dinner with this Filipino-inspired Bicol Express, featuring tender chicken and a kick of green chilies in a creamy coconut sauce.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup coconut milk
• 1/2 cup coconut cream
• 5 green chilies, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp shrimp paste
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat vegetable oil in a large pan over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Add chicken to the pan, seasoning with salt and black pepper. Cook until the chicken is no longer pink, about 5 minutes.
3. Stir in shrimp paste and green chilies, cooking for another 2 minutes to blend the flavors.
4. Pour in coconut milk and bring to a simmer. Reduce heat to low and cook for 10 minutes, stirring occasionally.
5. Add coconut cream and simmer for another 5 minutes until the sauce thickens slightly.
6. Serve hot over steamed rice, letting the creamy sauce and spicy chilies shine in every bite.

The magic of this dish lies in the balance between the creamy coconut and the heat from the chilies, creating a comforting yet exciting meal.

Tip: For an extra layer of flavor, toast the shrimp paste in a dry pan before adding it to the dish.

Bicol Express with Squid and Coconut Milk

Spice up your dinner routine with this Filipino classic, Bicol Express, featuring tender squid simmered in creamy coconut milk and a kick of chili.

Ingredients

• 1 lb squid, cleaned and sliced into rings
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp shrimp paste
• 2-3 Thai chilies, sliced (adjust to taste)
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup water

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat. Sauté 3 cloves minced garlic and 1 diced onion until fragrant, about 2 minutes.
2. Add 2 tbsp shrimp paste and stir for another minute until well combined.
3. Add the squid rings and cook for 2 minutes, just until they start to turn opaque.
4. Pour in 1 cup coconut milk and 1/2 cup water, then bring to a gentle simmer.
5. Stir in 2-3 sliced Thai chilies, 1 tbsp fish sauce, and 1 tsp sugar. Simmer for 10 minutes, or until the squid is tender and the sauce has thickened slightly.
6. Serve hot over steamed rice, and enjoy the creamy, spicy, and umami-packed flavors that make this dish a standout.

Tip: For an extra layer of flavor, try adding a handful of fresh basil leaves just before serving.

Bicol Express with Beef and Chili Peppers

Spice up your dinner routine with this hearty Bicol Express, a Filipino classic that packs a punch with tender beef and fiery chili peppers.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1 cup coconut milk
• 1/2 cup coconut cream
• 3 cloves garlic, minced
• 1 medium onion, sliced
• 2 tbsp ginger, julienned
• 5-6 Thai chili peppers, sliced (adjust to taste)
• 2 tbsp shrimp paste
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. Heat vegetable oil in a pan over medium heat. Sauté garlic, onion, and ginger until fragrant, about 2 minutes.
2. Add beef and cook until lightly browned, about 5 minutes.
3. Stir in shrimp paste and chili peppers, cooking for another 2 minutes to blend the flavors.
4. Pour in coconut milk and bring to a simmer. Reduce heat to low, cover, and cook for 20 minutes until the beef is tender.
5. Add coconut cream and season with salt and black pepper. Simmer uncovered for another 5 minutes until the sauce thickens slightly.

The magic of this dish lies in the rich coconut sauce that mellows the heat of the chilies, creating a perfect balance of flavors.

Tip: For an extra layer of flavor, toast the shrimp paste in a dry pan before adding it to the dish.

Bicol Express with Mushrooms and Coconut Cream

Spice up your weeknight dinner with this vegetarian twist on the classic Filipino dish, Bicol Express, featuring earthy mushrooms and rich coconut cream.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, julienned
• 2 cups sliced mushrooms (cremini or button)
• 1 tbsp shrimp paste
• 1 can (13.5 oz) coconut cream
• 2-3 Thai chilies, sliced (adjust to taste)
• 1 tsp sugar
• Salt to taste

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and the onion is translucent, about 3 minutes.
2. Add the mushrooms to the pan and cook until they start to soften, about 5 minutes.
3. Stir in the shrimp paste, coconut cream, Thai chilies, and sugar. Bring to a simmer and let it cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
4. Season with salt to taste, then serve hot over steamed rice.

The combination of creamy coconut and spicy chilies with the umami of mushrooms makes this dish irresistibly flavorful, perfect for those who love a bit of heat in their meals.

Tip: For an extra layer of flavor, toast the shrimp paste in a dry pan for a minute before adding it to the dish.

Bicol Express with Fish and Spicy Coconut Sauce

Bring a taste of the Philippines to your kitchen with this fiery Bicol Express, swapping the traditional pork for tender fish in a creamy, spicy coconut sauce.

Ingredients

• 1 lb white fish fillets (like cod or tilapia), cut into chunks
• 1 cup coconut milk
• 2 tbsp shrimp paste
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 Thai chilies, sliced (adjust to taste)
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and halved
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium heat. Sauté 3 cloves minced garlic and 1 small diced onion until fragrant, about 2 minutes.
2. Add 2 tbsp shrimp paste and stir for 1 minute to release its flavors.
3. Toss in the fish chunks, 2 sliced Thai chilies, 1 sliced red bell pepper, and 1 cup halved green beans. Cook for 3 minutes, gently stirring to avoid breaking the fish.
4. Pour in 1 cup coconut milk, 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp black pepper. Simmer on low heat for 10 minutes, or until the fish is cooked through and the sauce thickens slightly.
5. Serve hot over steamed rice, letting the creamy coconut sauce and spicy chilies shine in every bite.

The magic of this dish lies in the balance between the fiery chilies and the rich coconut milk, creating a sauce that’s both bold and comforting.

Tip: For an extra layer of flavor, toast the shrimp paste in a dry pan before adding it to the dish.

Bicol Express with Duck and Coconut Milk

Spice up your weeknight dinner with this Filipino-inspired Bicol Express, featuring tender duck and creamy coconut milk for a rich, flavorful twist.

Ingredients

• 1 lb duck breast, sliced into thin strips
• 1 cup coconut milk
• 2 tbsp shrimp paste
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 onion, sliced
• 2 Thai chilies, sliced (adjust to taste)
• 1 red bell pepper, sliced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium heat. Add the duck strips and cook until lightly browned, about 5 minutes. Remove from the pan and set aside.
2. In the same pan, sauté 3 cloves minced garlic and 1 sliced onion until soft, about 2 minutes.
3. Add 2 sliced Thai chilies and 1 sliced red bell pepper. Cook for another 2 minutes until the vegetables start to soften.
4. Stir in 2 tbsp shrimp paste, 1 tbsp fish sauce, and 1 tsp sugar. Mix well to combine.
5. Return the duck to the pan. Pour in 1 cup coconut milk and 1/2 cup water. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the duck is tender and the sauce has thickened.

The magic of this dish lies in the balance of spicy, savory, and creamy flavors, all coming together in one pot for a truly comforting meal.

Tip: For an extra layer of flavor, toast the shrimp paste in a dry pan for a minute before adding it to the dish.

Bicol Express with Eggplant and Chili

Spice up your weeknight dinner with this Filipino-inspired Bicol Express, featuring tender eggplant and a kick of chili for that perfect balance of heat and heartiness.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 lb pork shoulder, cut into thin strips
• 2 cups coconut milk
• 2 tbsp shrimp paste
• 1 large eggplant, sliced into 1-inch pieces
• 2 red chilies, sliced (adjust to taste)
• 1 tsp salt
• 1 tsp sugar

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Add the pork shoulder to the pan, cooking until lightly browned, about 5 minutes.
3. Pour in the coconut milk and stir in the shrimp paste, salt, and sugar. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
4. Add the eggplant and chilies to the pan, stirring to coat in the sauce. Cover and simmer for another 10 minutes, or until the eggplant is tender.
5. Serve hot over steamed rice, letting the creamy coconut milk and spicy chilies shine in every bite.

The magic of this dish lies in the creamy coconut milk mellowing out the fiery chilies, creating a comforting yet exciting flavor profile.

Tip: For an extra layer of flavor, toast the shrimp paste in a dry pan for a minute before adding it to the dish.

Bicol Express with Long Beans and Coconut Cream

Bring a taste of the Philippines to your kitchen with this hearty Bicol Express, a spicy stew that’s rich with coconut cream and vibrant long beans.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 2 cups long beans, cut into 2-inch pieces
• 1 can (13.5 oz) coconut cream
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp shrimp paste
• 2 tbsp vegetable oil
• 1 tbsp red chili flakes
• 1 tsp salt
• 1 tsp sugar

Instructions

1. Heat vegetable oil in a large pan over medium heat. Add garlic and onion, sautéing until translucent, about 3 minutes.
2. Add pork shoulder to the pan, browning on all sides, about 5 minutes.
3. Stir in shrimp paste, red chili flakes, salt, and sugar, cooking for another 2 minutes to blend the flavors.
4. Pour in coconut cream, bringing the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 30 minutes until the pork is tender.
5. Add long beans to the pan, cooking uncovered for an additional 10 minutes until the beans are crisp-tender.

The magic of this dish lies in the balance of spicy, savory, and sweet, all enveloped in the creamy richness of coconut. It’s a comforting bowl that promises a burst of flavor in every bite.

Tip: For an extra kick, add a sliced fresh chili pepper with the long beans.

Bicol Express with Pork Ribs and Spicy Sauce

Bring the heat of the Philippines to your kitchen with this Bicol Express recipe, featuring tender pork ribs simmered in a rich, spicy coconut sauce that’s sure to warm you up from the inside out.

Ingredients

• 1.5 lbs pork ribs, cut into 2-inch pieces
• 1 cup coconut milk
• 1/2 cup coconut cream
• 3 tbsp shrimp paste
• 2 tbsp vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp ginger, minced
• 10 pieces green chili peppers, sliced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
2. Add pork ribs to the pot, browning on all sides for about 5 minutes.
3. Stir in shrimp paste, fish sauce, sugar, and salt, cooking for another 2 minutes to blend the flavors.
4. Pour in coconut milk and bring to a simmer. Cover and cook on low heat for 45 minutes, or until the pork is tender.
5. Add coconut cream and green chili peppers, simmering uncovered for another 10 minutes until the sauce thickens slightly.
6. Serve hot over steamed rice, letting the creamy, spicy sauce take center stage.

The magic of this dish lies in the balance of creamy coconut and fiery chilies, creating a flavor that’s bold yet comforting.

Tip: For an extra kick, leave the seeds in the chili peppers when slicing them.

Bicol Express with Crab and Coconut Milk

Spice up your dinner routine with this rich and creamy Bicol Express, featuring succulent crab and coconut milk for a dish that’s bursting with flavor.

Ingredients

• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1 medium onion, diced
• 2 tablespoons shrimp paste
• 1 pound crab meat, cleaned
• 2 cups coconut milk
• 5 pieces green chili peppers, sliced
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Sauté the garlic and onion until fragrant, about 2 minutes.
2. Add the shrimp paste and stir for 1 minute to release its flavors.
3. Gently fold in the crab meat, being careful not to break it apart too much.
4. Pour in the coconut milk and bring to a simmer. Let it cook for 10 minutes, stirring occasionally.
5. Add the green chili peppers, fish sauce, sugar, and ground black pepper. Simmer for another 5 minutes until the sauce thickens slightly.
6. Serve hot over steamed rice, and enjoy the perfect balance of spicy, savory, and sweet flavors that make this dish a standout.

Tip: For an extra kick, leave the seeds in the chili peppers when slicing them.

Bicol Express with Lamb and Chili Peppers

Spice up your dinner routine with this fiery twist on the classic Filipino dish, Bicol Express, using tender lamb and a kick of chili peppers for an unforgettable flavor explosion.

Ingredients

• 1 lb lamb shoulder, cut into bite-sized pieces
• 1 cup coconut milk
• 1/2 cup coconut cream
• 5 Thai chili peppers, sliced
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp shrimp paste
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the garlic, onion, and lamb. Cook until the lamb is lightly browned, about 5 minutes.
2. Stir in the shrimp paste, salt, and black pepper. Cook for another 2 minutes until fragrant.
3. Pour in the coconut milk and add the chili peppers. Bring to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally, until the lamb is tender.
4. Uncover the pan and stir in the coconut cream. Increase the heat to medium and cook for another 10 minutes, or until the sauce thickens to your liking.

The rich coconut sauce clings to every piece of lamb, while the chili peppers deliver a heat that builds with each bite, making this dish a bold choice for spice lovers.

Tip: For an extra layer of flavor, toast the coconut cream in a dry pan until golden before adding it to the dish.

Bicol Express with Squash and Coconut Cream

Bring a taste of the Philippines to your kitchen with this comforting Bicol Express, a spicy stew that gets a sweet twist from squash and richness from coconut cream.

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 pound pork shoulder, cut into bite-sized pieces
• 2 cups kabocha squash, peeled and cubed
• 1 tablespoon shrimp paste
• 2 tablespoons chili peppers, sliced (adjust to taste)
• 1 can (13.5 oz) coconut cream
• 1 teaspoon salt
• 1 teaspoon sugar

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Add the pork shoulder to the pan, cooking until lightly browned on all sides, about 5 minutes.
3. Stir in the kabocha squash, shrimp paste, and chili peppers, cooking for another 2 minutes to blend the flavors.
4. Pour in the coconut cream, then add the salt and sugar. Stir well to combine.
5. Reduce the heat to low, cover, and simmer for 20 minutes, or until the pork is tender and the squash is soft.
6. Uncover and cook for an additional 5 minutes to slightly thicken the sauce.

The magic of this dish lies in the balance of spicy, sweet, and creamy flavors, with the squash adding a delightful texture that soaks up all the delicious sauce.

Tip: For an extra layer of flavor, toast the shrimp paste in a dry pan for a minute before adding it to the dish.

Bicol Express with Clams and Spicy Coconut Sauce

Spice up your weeknight dinner with this Filipino-inspired Bicol Express with Clams and Spicy Coconut Sauce, a creamy, spicy, and utterly comforting dish that’s sure to impress.

Ingredients

• 1 lb fresh clams, cleaned
• 1 cup coconut milk
• 2 tbsp shrimp paste
• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 thumb-sized ginger, julienned
• 2-3 Thai chilies, sliced (adjust to taste)
• 1 cup green beans, cut into 2-inch pieces
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup water

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Sauté the onion, garlic, and ginger until fragrant, about 2 minutes.
2. Add the Thai chilies and shrimp paste, stirring for another minute until the paste is well incorporated.
3. Pour in the coconut milk and water, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld.
4. Add the clams and green beans, covering the pan to let the clams steam open, about 5-7 minutes. Discard any clams that do not open.
5. Season with fish sauce and sugar, stirring gently to combine. Simmer for another 2 minutes.
6. Serve hot over steamed rice, enjoying the creamy coconut sauce with a spicy kick that’s perfectly balanced by the sweetness of the clams.

Tip: For an extra layer of flavor, try adding a splash of calamansi or lime juice just before serving to brighten up the dish.

Bicol Express with Pork Liver and Coconut Milk

Bring a taste of the Philippines to your kitchen with this rich and spicy Bicol Express, featuring tender pork liver and creamy coconut milk for a dish that’s bursting with flavor.

Ingredients

• 1 lb pork belly, sliced into thin strips
• 1/2 lb pork liver, sliced into thin strips
• 1 cup coconut milk
• 1/2 cup shrimp paste
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2-3 Thai chilies, sliced (adjust to taste)
• 1 tbsp cooking oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp cooking oil in a large pan over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and translucent, about 2 minutes.
2. Add the pork belly strips to the pan, cooking until lightly browned, about 5 minutes. Stir in the pork liver and cook for another 3 minutes.
3. Pour in 1 cup coconut milk and 1/2 cup shrimp paste, stirring well to combine. Bring to a simmer, then reduce heat to low and let it cook for 15 minutes, stirring occasionally.
4. Add the sliced Thai chilies, 1 tsp salt, and 1/2 tsp black pepper. Continue to simmer for another 5 minutes, or until the sauce thickens and the meats are fully cooked.
5. Serve hot over steamed rice, and enjoy the creamy, spicy, and umami-packed flavors that make Bicol Express a beloved Filipino classic.

Tip: For an extra layer of flavor, try adding a splash of coconut vinegar during the last few minutes of cooking.

Conclusion

We hope this roundup of 18 Spicy Bicol Express recipes has inspired you to bring some heat into your kitchen! Each dish offers a unique twist on this beloved Filipino classic, perfect for adventurous home cooks. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the spicy love. Happy cooking!