Bicol Express (Spicy Pork in Coconut Milk)

Cultural Context

Bicol Express comes from the Bicol region of the Philippines, an area known for bold cooking and a generous relationship with chilies and coconut. The dish usually combines pork, coconut milk or cream, and shrimp paste into a rich sauce with enough heat to make itself known right away.

Like many beloved regional dishes, the exact balance changes from kitchen to kitchen. Some versions lean creamier, some saltier, and some arrive with the kind of chili punch that clears both your sinuses and your schedule. But the basic idea stays the same: rich pork, fiery heat, and coconut bringing everything together into something deeply satisfying.

Fun Fact

Despite its name, Bicol Express was reportedly popularized in Manila by a restaurateur inspired by Bicolano flavors. So yes, even iconic regional dishes sometimes have a slightly more complicated backstory than the menu lets on.

Cook’s Tip

Pork shoulder works if you want a leaner version, though pork belly gives the most classic richness.
Long chilies add flavor and heat, while bird’s eye chilies push the dish into bolder territory.
Shrimp paste varies in strength, so start with a little less if yours is especially salty.
Do not boil the sauce hard once the coconut milk goes in. A gentle simmer keeps it smooth and rich.

Trivia

Bicol is one of the Philippines’ most chili-loving regions, which is why dishes associated with it tend to arrive with less concern for your comfort and more concern for flavor.