Bicol Express


  • 1 kilo of pork meat; cut lengthwise 
  • 1/2 cup of Philippine bird's eye chillie* (siling labuyo) 
  • 3 cups coconut milk 
  • 1/2 cup shrimp bagoong 
  • 1 tablespoon garlic; crushed 
  • 1 small onion; chopped


  1. In a saucepan, sauté the garlic and onion. 
  2. Add the pork and chillie. Stir fry for few minutes until pork starts to render fat and edges turn to brown. 
  3. Pour the shrimp bagoong and coconut milk. Simmer until the pork is tender. 
  4. Continue cooking on low heat until a saucy consistency is achieved. Serve hot!