Bicol Express is a popular Filipino dish that is known for its spicy and flavorful taste. It’s made with pork belly, coconut milk, and a variety of herbs and spices, including bird’s eye chilies, ginger, and garlic. The dish originated from the Bicol region of the Philippines, which is known for its spicy cuisine.
To make Bicol Express, you’ll need to start by sautéing garlic and ginger in oil until fragrant. Next, add in sliced pork belly and cook until browned on all sides. Then, add in the coconut milk, fish sauce, and bird’s eye chilies, and let the mixture simmer until the pork is fully cooked and the sauce has thickened.
The key ingredient in Bicol Express is the bird’s eye chilies, which give the dish its signature spicy kick. However, you can adjust the amount of chilies you use based on your personal preference. Some people like their Bicol Express extremely spicy, while others prefer a milder flavor.
Bicol Express is typically served with steamed rice, and it’s a great dish to make for a crowd. It’s also a versatile dish that can be customized with different proteins and vegetables. Some variations of Bicol Express include using chicken or shrimp instead of pork, or adding in vegetables like eggplant or green beans.
Overall, Bicol Express is a delicious and satisfying dish that is perfect for those who love spicy and flavorful cuisine. It’s a great way to explore the bold and vibrant flavors of Filipino cuisine, and it’s a dish that is sure to impress your family and friends.
- 1 tbsp oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 50 g red curry paste
- 1 kg beef chuck steak, cut into 2 cm cubes
- 200 ml beef stock
- 80 g liver spread
- 80 g tomato paste
- Heat oil in a large sauce pan, add onion and cook until soft. Add garlic and curry paste. Stir and cook until fragrant.
- Add beef chuck steak to pan and mix until well coated with the curry paste mixture.
- Stir in liver spread, tomato paste, kaffir leaves, and stock. Bring to a boil, then reduce heat. Simmer for 2 hours or until the meat is tender.
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