How To Cook Crispy Bicol Express
Crispy Bicol Express is a bold and flavorful Filipino dish made with crunchy fried pork belly tossed in a rich, spicy coconut cream sauce with shrimp paste and green chilies.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: Bicol express with bagoong, Bicol express with fried pork, creamy spicy pork recipe, crispy bicol express, Filipino spicy coconut pork dish, fried pork Bicol express recipe, how to cook crispy Bicol express
Servings: 4 servings
Calories: 304kcal
Author: Manny
- 1/2 kilo pork belly cut into cubes
- 2 cups coconut cream
- 1 small onion chopped
- 1 head garlic minced
- 2 Tbsp. bagoong alamang or shrimp paste
- 14 pcs green long chilies or siling pangsigang stemmed and minced
- 1 Tbsp. cooking oil
- Salt and pepper to taste
- Cooking oil for deep frying
How to Cook Crispy Bicol Express:
Boil about 4 cups of water in a pot. Add pork, salt and pepper then simmer pork until tender.
Then remove the pork from the boiling water and put on a colander to dry.
Heat enough cooking oil in a pan to deep fry the pork cubes. Deep fry and drain.
In a wide pan, heat oil over medium heat. Saute onion and garlic until fragrant.
Add shrimp paste and stir cook until slightly brown.
Add coconut cream, green long chilies and water then bring to a simmer.
Season with salt and pepper. Then mix the fried pork cubes and stir until well coated.
Serve hot with steamed rice or fried rice.
Cooking Tips:
Dry the Pork Before Frying
After boiling the pork, make sure to let it cool and dry completely before frying. Excess moisture causes the oil to splatter and prevents the pork from getting that golden, crispy crust. A few minutes in a colander or patting with paper towels makes a big difference.
Use Thick Coconut Cream, Not Thin Milk
For a rich and flavorful sauce, always use kakang gata (first extract) or canned coconut cream instead of thin coconut milk. This gives the dish its signature thick, velvety texture that clings well to the pork. Thin coconut milk tends to water down the flavor and makes the sauce too runny.
Add the Chilies at the Right Time
Add the green chilies once the coconut sauce starts to simmer, not too early. This keeps their heat and aroma intact without making the whole sauce overwhelmingly spicy. If you want extra spice, you can crush a few slices before adding them. 