Bicol Express Recipe with UmamiBee Spicy Dish Lifter – Fiery Filipino Pork and Coconut Milk Stew
MotherBee's Recipe Rundown
Taste: Fiery, rich, deeply savoury. The heat of the chilli, the cooling richness of coconut milk, and the salty depth of shrimp paste in perfect harmony.
Texture: Tender pork belly in a thick, creamy coconut sauce that coats every piece completely.
Ease: Easy. One pan, 35 minutes. The only skill required is knowing your own heat tolerance.
Why You'll Love It: It is the most boldly flavoured Filipino dish there is. One bite and you will understand why Bicolanos are proud of it.
Hello, I am MotherBee, and Bicol Express is for people who are serious about flavour. Spicy, rich with coconut milk, salty from shrimp paste, and completely unforgettable. This is the dish from the Bicol region of the Philippines that became famous across the entire country.
Today we are using UmamiBee Spicy Dish Lifter as the base, which replaces the traditional garlic and onion while adding its own layer of heat and fermented depth. Combined with fresh chilli and coconut milk, this is exactly what Bicol Express promises: bold, fiery, and rich beyond description.
Origin and Historical Background
Bicol Express originates from the Bicol region in southeastern Luzon, one of the Philippines' most volcanically active areas. The region has always been known for its love of chilli and coconut, two ingredients that define its entire cuisine. The dish as a named recipe is believed to have been popularised in Manila in the 1970s, named after the passenger train that ran between Manila and the Bicol region.
The most cited origin is Cely Kalaw, who reportedly served it at her Manila restaurant under the Bicol Express name. However, the dish itself in various forms has been cooked in Bicol homes for centuries. It expresses the Bicolano philosophy perfectly: heat, coconut richness, and fermented saltiness in one pot.
What Makes Bicol Express Unique?
Three bold ingredients that would overwhelm each other in most dishes work in perfect harmony here. The heat of the chilli is absorbed and softened by the fat in the coconut milk. The richness of the coconut milk is cut by the saltiness of the shrimp paste. The shrimp paste is rounded out by the heat of the chilli. Each element needs the others to make sense.
Modern Versions and Regional Variations
Traditional Bicol Express uses pork belly and abundant bird's eye chilli. Modern versions include chicken, tuna, or vegetarian jackfruit versions. Heat levels vary widely. Traditional Bicolano versions are intensely hot. In New Zealand, bird's eye chilli is available at Asian grocery stores.
Bicol (origin): The most intensely spicy version with abundant siling labuyo and always with bagoong alamang.
Metro Manila: A milder, more accessible version with reduced chilli but the same coconut and shrimp paste base.
Visayas: Some versions use coconut cream instead of coconut milk for an even richer sauce.
Recipe Card
Bicol Express with UmamiBee Spicy Dish Lifter
Preparation Time: 10 minutes
Cooking Time: 30 to 35 minutes
Serves: 4 to 6
Tools needed: Large wok or heavy-bottomed pan, wooden spoon, sharp knife and chopping board.
Ingredients
600g pork belly, sliced into bite-sized pieces
2 (30g) tablespoons UmamiBee Spicy Dish Lifter
2 (30g) tablespoons bagoong alamang (fermented shrimp paste)
1 can (400ml) full-fat coconut milk
6 to 10 pieces bird's eye chilli (siling labuyo), sliced — adjust to your heat preference
2 to 3 long green chilli, sliced diagonally
1 tablespoon cooking oil
Salt to taste — the bagoong and Spicy Dish Lifter are already salty, so taste before adding any
Instructions
Step 1. Heat oil in a wok or pan over medium heat. Add UmamiBee Spicy Dish Lifter and all the chilli. Stir for 1 minute until fragrant and the oil is infused with heat.
Step 2. Add fermented shrimp paste (bagoong) and stir for 1 minute.
Step 3. Add pork belly pieces and stir to coat in the spicy base. Cook for 5 minutes, turning occasionally.
Step 4. Pour in coconut milk. Stir well to combine everything.
Step 5. Bring to a gentle boil then reduce to medium-low. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the pork is tender and the sauce reduces and thickens.
Step 6. Taste carefully. Adjust heat, saltiness, or add more coconut milk to mellow if needed.
Step 7. Remove from heat and rest 3 minutes. Serve over a generous amount of plain steamed white rice.
Tips for Success
Saute the chilli and Spicy Dish Lifter in oil for a full minute before adding anything else. Capsaicin, the compound responsible for chilli heat, is fat-soluble. Blooming it in hot oil causes it to release fully and infuse the entire dish with warmth from the very foundation. Skipping this step produces a flat, underdeveloped heat.
Use full-fat coconut milk, not lite. The fat content in full-fat coconut milk is essential for absorbing and distributing the capsaicin evenly through the dish. It is also what creates the thick, creamy sauce that makes Bicol Express so satisfying.
Simmer uncovered. Uncovered simmering concentrates the sauce and allows excess liquid to evaporate, creating the thick, clingy consistency this dish should have. Covering the pan traps steam and produces a watery result.
Start with less chilli and add more after tasting. You can always add more heat but you cannot take it away. Make your first batch at a moderate level, taste halfway through, and add more bird's eye chilli if you want it hotter.
If it is too spicy, add more coconut milk. The fat in the coconut milk physically absorbs and dilutes the capsaicin. A splash more coconut milk simmered for 3 to 4 minutes will measurably reduce the heat level.
Serve with plain white rice only. The heat in Bicol Express needs the starch from rice to balance it. Do not serve with anything strongly flavoured alongside. Let this dish be the centrepiece.
Common Questions
How do I adjust the spice level?
Start with 4 to 5 bird's eye chilli for a moderate heat level. Taste after 15 minutes of simmering and add more if you want it hotter. UmamiBee Spicy Dish Lifter already provides a baseline heat so factor that in.
Can I make a vegetarian version?
Yes. Use firm tofu or young jackfruit instead of pork belly. Replace bagoong with a teaspoon of miso paste for the fermented saltiness. The dish will be lighter but still boldly flavoured.
My coconut milk split and looks curdled. What happened?
High heat causes coconut milk to separate. Keep the heat at medium-low once the coconut milk is added. If it splits, stir vigorously with a splash of water and reduce the heat immediately. The sauce will usually come back together.
Where can I find bagoong in New Zealand?
Asian grocery stores in Auckland, Wellington, and Christchurch consistently stock bagoong alamang (fermented shrimp paste). It is usually in the condiment or preserved foods section. Filipino specialty shops and online stores also carry it.
Can I make this ahead?
Yes. Bicol Express keeps well for 3 days refrigerated and 2 months frozen. Note that the heat intensifies overnight as the chilli continues to infuse the sauce. If you prefer a milder version, remove some chilli before storing.
Storage and Food Safety
Refrigerator: Store in an airtight container for up to 3 days. The heat intensifies overnight. Freezer: Freeze for up to 2 months. Coconut milk may separate slightly on thawing. Stir vigorously over low heat when reheating.
Reheat to 75°C. Never leave cooked Bicol Express at room temperature for more than 2 hours.
Estimated Nutrition (Per Serving)
Calories: 420 to 500 kcal | Carbohydrates: 4 to 8g | Protein: 20 to 26g | Fat: 36 to 44g | Sodium: 700 to 900mg
Estimated values only. Actual values vary based on exact ingredients used.
Health and Nutrition Notes
Bicol Express is a high-fat dish due to pork belly and coconut milk. Coconut fat is primarily medium-chain triglycerides (MCTs), which are metabolised differently from long-chain saturated fats. Capsaicin from chilli has been studied for potential metabolic benefits. For a lighter version use pork loin and lite coconut milk. Consult a healthcare professional for specific dietary guidance.
MotherBee's Notes
Bicol Express is not a dish you approach timidly. It wants heat. It wants richness. It wants to be bold. Find the level that makes your eyes water just slightly, the level where every bite makes you reach immediately for another. That is Bicol Express done right.
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A note from MotherBee
My food science background taught me to look closely at how ingredients, heat, fermentation and time create flavour. UmamiBee brings that understanding into simple products that help home cooks make satisfying food quickly.
Cook with UmamiBee
Ready to try it? Find UmamiBee Spicy Dish Lifter in the UmamiBee store.
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