Bicol Express
A fiery Filipino stew of pork and shrimp in coconut milk with chilies and spices. Rich, creamy, and boldly flavored with heat that builds with each spoonful.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lb pork shoulder, boneless
- ½ lb shrimp, medium, peeled and deveined
- 2 cups coconut milk, full-fat
- 4 whole red chili peppers, long
- 8 whole garlic cloves
- 1 whole onion, medium
- 2 tablespoons fish sauce
- ½ teaspoon salt
- 2 tablespoons olive oil
Instructions
- 1
Cut the pork shoulder into 1.5-inch cubes by placing the meat on a cutting board, holding it steady with one hand, and slicing it lengthwise into strips 1.5 inches wide, then crosswise into 1.5-inch chunks.
- 2
Slice each red chili pepper lengthwise from the tip toward the stem, splitting it in half along its length; keep the seeds inside for more heat, or scrape them out with a spoon for milder flavor.
- 3
Peel 8 garlic cloves by placing each one flat on the cutting board, laying the flat side of a knife on top, and pressing down firmly with the heel of your hand until the papery skin loosens; discard the skin.
- 4
Cut the onion lengthwise from root to tip into 4 or 5 wedges, keeping the root end intact so the wedge holds together, then set all wedges aside.
- 5
Pour 2 tablespoons of olive oil into a large heavy-bottomed pot and place it over medium-high heat; wait until the oil shimmers and moves quickly when you tilt the pot, about 90 seconds.
- 6
Add the pork chunks to the hot oil in a single layer (work in batches if needed so they fit without crowding); listen for a steady sizzle and let them cook untouched for 4 minutes until the bottoms turn golden brown.
- 7
Stir the pork pieces once with a wooden spoon to turn them, then cook for another 3 minutes without stirring so the other sides brown to a golden color.
- 8
Add the peeled garlic cloves and onion wedges to the pot and stir constantly with a wooden spoon for 60 seconds until the garlic becomes fragrant and the onions soften slightly.
- 9
Pour in the 2 cups of coconut milk, scraping the bottom of the pot with a wooden spoon as you pour to loosen and dissolve any stuck-on brown bits; stir until the liquid is evenly mixed with the pork.
- 10
Add the 4 chili pepper halves and 2 tablespoons of fish sauce to the pot and stir once to combine; bring the mixture to a gentle boil over medium-high heat, watching for bubbles that steadily break the surface, about 5 minutes.
- 11
Reduce the heat to medium-low so the stew simmers gently with occasional bubbles rising slowly; cover the pot with a lid and let it cook undisturbed for 25 minutes until the pork is tender enough to break apart with a wooden spoon.
- 12
Remove the lid and stir in the 0.5 pound of peeled shrimp, pushing them down into the liquid; cook uncovered for 3 minutes, stirring once halfway through, until the shrimp turn pink and firm.
- 13
Taste the stew on a spoon; if it needs more salt, add a pinch of salt and stir, then taste again and adjust until the flavor is balanced and savory.
- 14
Ladle the stew into bowls, making sure each bowl gets pork, shrimp, onion, and chili peppers with plenty of creamy coconut broth; serve hot with steamed white rice on the side.
Tools you’ll need
- cutting board
- chef's knife
- large heavy-bottomed pot with lid
- wooden spoon
- ladle
- soup bowls
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