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Bicol Express
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  • 2 lbs pork belly strips ( pre cooked )or uncooked
  • 6 cloves garlic
  • 1/4 cup red onion chopped
  • 1 inch fresh ginger root choppedl
  • 1 can 13.6 fl oz coconut milk
  • 2-3 tablespoons shrimp paste
  • 5-6 pepper or more
  • 1/4 or more cup water
  • 2 stems green onion A MUST


  • Saute' onion garlic and ginger
  • When garlic,onion and ginger are lightly browned, add in the pre cooked pork belly.
  • When pork belly is brown, add 2 teaspoons of shrimp paste and mix to coat pork belly with the shrimp paste.
  • Add the coconut milk and let boil
  • Add half of the fresh chopped pepper and add water. For this, I just added 1/4 cup of water first.
  • Taste and add ground pepper. Add more water, shrimp paste if desired. For me, I ended up using 10 pieces of chili and 3 tablespoon of shrimp paste.
  • Sprinkle the green onions at before serving.


  • When using raw pork belly, ready, brown the meat first and throw the excess oil. Set aside the meat in the side of the pan and saute' the garlic, ginger and onion with the remaining oil.
  • When the meat is brown add the one tablespoon of shrimp paste and add about 1 and 1/2 cup water and boil meat until soft.
  • Add the coconut milk and the chopped pepper and boil for another 5 minutes.
  • Add water if needed and boil for another 10 more minutes OR until the meat is soft.
  • When the meat is completely soft, add the remaining shrimp paste. Add ground pepper and add more shrimp paste Season according to your liking.
  • Let simmer for another 2 minutes and turn off heat.
  • Sprinkle with green onions.
  • Serve hot.


Please watch video for instructions: Bicol Express