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Bicol Express (Spicy Hot Pork in Coconut Milk)

My wife is crazy about hot and spicy food, and trained me to like it too. I remember my first time to eat chilli in pork sinigang, I was literally crying and sniffling, my nose just won’t quit dripping, but my husband kept encouraging me to go on, he said I’ll get used to it eventually and I did after a few more tries with other spicy food and I was hooked.


This has become one of our favorite hot and spicy dishes, and this recipe packs a lot of heat and is not 'for the faint of heart'. This fiery dish is made with coconut milk and a whole bunch of long green chili peppers.

Posted By: Sid Alapai
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Prep Time: 5 | Cook Time: 25 | Ready In: 30
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US Metric

  • 1/4 cup Cooking oil
  • 1 1/2 cups Bagoong alamang
  • 1 tb Chopped garlic
  • 6 cups Coconut milk
  • 1/2 cup Chopped onions
  • 2 cups Fresh hot green peppers (elongated variety)sliced diagonally into 1/4" strips
  • 1/4 cup Chopped fresh ginger
  • 2 tbsp Dilao(fresh tumeric)
  • 1 kg Cooked pork sliced into 1/2" strips
  • 1 1/2 Fresh red peppers (elongated Variety) sliced diagonally Into 1/4? strips
  • 2 tbsp bird’s eye chili (siling Labuyo)

Order The Filipino-American CookbookThis cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. Contains a list of Filipino ingredients used in the recipes, and a guide to navigating Asian grocery stores. There is also a resource section for ordering ingredients online or directly from stores.

Cooking Process:

1. Saute garlic in hot oil. Add onions and cook until translucent.

2. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes.

3. Add bagoong alamang and chopped hot chilli(siling labuyo). Stir until the pork is completely covered by the mixture (about 15 minutes).

4. Pour in 6 cups of coconut cream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes.

5. Add salt if necessary. Note: chillis and peppers to be added according to spiciness desired.

6. Best served with rice or as an appetizer.