Creamy Hot Sauce Bicol Express - Spicy Filipino Pork Stew

Get ready to ignite your taste buds with Bicol Express, a truly iconic Filipino dish that perfectly balances rich flavors with a delightful kick! Hailing from the Bicol region in the Philippines, this stew is a celebration of vibrant local ingredients. At its heart, you'll find tender pork simmered lovingly in a luxurious, creamy hot sauce made from rich coconut milk and fiery chili peppers. It’s a fantastic option if you're looking for spicy Filipino dishes that are also naturally dairy-free, offering a unique take on Asian chili pepper sauce. Whether you're a seasoned chef or just starting your culinary journey, this recipe promises a delicious adventure that's both engaging and incredibly satisfying.

Ingredients

• 1 tablespoon cooking oil (vegetable, canola, or coconut oil)
• 1 lb pork belly or pork shoulder, cut into ½-inch cubes
• 1 medium onion, chopped
• 4-5 cloves garlic, minced
• 1-inch piece ginger, grated (optional, but adds depth)
• 2-3 red Thai chili peppers, or siling labuyo, minced (adjust to your spice preference – use fewer for mild, more for extra hot!)
• 1 (13.5 oz) can full-fat coconut milk (unsweetened)
• ½ cup water or chicken broth
• 2 tablespoons shrimp paste (bagoong alamang), or fish sauce for a milder flavor
• Salt and black pepper to taste
• Optional garnish: fresh green chilies, chopped cilantro, or scallions

Directions

1. Preparing the Pork Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and sear them until nicely browned on all sides. This step is crucial for developing a deep, rich flavor in your stew. Don't overcrowd the pan; cook in batches if necessary. Once browned, remove the pork from the pot and set aside, leaving any rendered fat in the pot.
2. Cooking the Aromatics Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 3-5 minutes. Stir in the minced garlic and grated ginger (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
3. Adding the Coconut Milk and Chiles Return the seared pork to the pot. Pour in the full-fat coconut milk and water/broth. Add the minced red Thai chili peppers. If you're unsure about the spice level, start with fewer chilies and add more later. Bring the mixture to a gentle simmer, stirring occasionally.
4. Simmering the Stew Once simmering, reduce the heat to low, cover the pot, and let it cook for about 30-40 minutes, or until the pork is fork-tender and the sauce has thickened slightly. Stir occasionally to prevent the coconut milk from sticking to the bottom.
5. Adjusting Consistency and Final Taste Checks Stir in the shrimp paste (or fish sauce). Continue to simmer for another 5-10 minutes, allowing the flavors to meld. Taste the Bicol Express and adjust seasonings as needed. If it's too spicy, a pinch of sugar can help mellow the heat, or you can add a bit more coconut milk. If it's too thin, simmer uncovered for a few more minutes to reduce and thicken the sauce. If too thick, add a splash of water or broth. Season with salt and black pepper to your liking. Serve hot, traditionally with steamed white rice.