Oh boy oh boy, I'm drooling just looking at these Bicol Express recipe images. If you're not familiar with this dish, let me tell you, it's a spicy pork lover's dream come true.
First up, we have the Foxy Folksy version:
Ingredients:
- Pork belly, sliced into bite-sized pieces
- Garlic, minced
- Onion, chopped
- Ginger, sliced
- Coconut milk
- Green chili peppers, sliced
- Red chili peppers, sliced
- Shrimp paste
- Vinegar
- Salt and pepper
Instructions:
- Heat some oil in a pan and fry the pork until lightly browned. Set aside.
- In the same pan, sauté the garlic, onion, and ginger until fragrant.
- Add the shrimp paste and cook for a minute.
- Pour in the coconut milk and bring to a boil.
- Add the pork and chili peppers, and simmer until the sauce has thickened.
- Season with vinegar, salt, and pepper.
- Serve with steamed rice and enjoy!
| Nutrition Facts |
|---|
| Serving size: 1 cup |
| Calories: 354 |
| Protein: 14g |
| Fat: 28g |
| Carbohydrates: 9g |
| Fiber: 2g |
FAQ:
Q: "I can't handle too much spice. Can I tone down the heat in this dish?"
A: Absolutely! Just use fewer chili peppers or remove the seeds and membranes to make them less spicy.
Tips:
Make sure to use fresh coconut milk for the best results. You can also add other vegetables like eggplant, okra, or string beans to this dish.
Next up, the Authentic Filipino Recipes version:
Ingredients:
- Pork belly, sliced into bite-sized pieces
- Garlic, minced
- Onion, chopped
- Ginger, sliced
- Coconut milk
- Green chili peppers, sliced
- Red chili peppers, sliced
- Shrimp paste
- Vinegar
- Salt and pepper
- Siling labuyo or bird's eye chili, for garnish
Instructions:
- Saute garlic, onion, and ginger until fragrant.
- Add the pork and sauté until lightly browned.
- Add the shrimp paste and cook for a few minutes.
- Pour in the coconut milk and bring to a boil.
- Add the chili peppers and simmer until the sauce has thickened.
- Season with vinegar, salt, and pepper.
- Garnish with siling labuyo and serve.
| Nutrition Facts |
|---|
| Serving size: 1 cup |
| Calories: 354 |
| Protein: 14g |
| Fat: 28g |
| Carbohydrates: 9g |
| Fiber: 2g |
FAQ:
Q: "Is this dish really spicy?"
A: Yes, it can be quite spicy depending on how many chili peppers you use. Feel free to adjust the spice level to your liking.
Tips:
Use fresh coconut milk for a creamier and more flavorful dish. You can also add vegetables like eggplant, okra, or squash to make it more nutritious.
Now let's check out Tara Let's Cook's take on Bicol Express:
Ingredients:
- Pork, sliced into bite-sized pieces
- Garlic, chopped
- Onion, chopped
- Ginger, sliced
- Coconut milk
- Green chili peppers, sliced
- Red chili peppers, sliced
- Shrimp paste
- Vinegar
- Salt and pepper
Instructions:
- In a pan, saute the garlic, onion, and ginger until fragrant.
- Add the pork and cook until browned.
- Stir in the shrimp paste and cook for a few more minutes.
- Pour in the coconut milk and bring to a boil.
- Add the chili peppers and simmer for 10-15 minutes until the sauce has thickened.
- Season with vinegar, salt, and pepper.
- Serve with rice and enjoy!
| Nutrition Facts |
|---|
| Serving size: 1 cup |
| Calories: 354 |
| Protein: 14g |
| Fat: 28g |
| Carbohydrates: 9g |
| Fiber: 2g |
FAQ:
Q: "Can I use chicken instead of pork?"
A: Yes, feel free to substitute chicken if you prefer.
Tips:
If you don't have fresh chili peppers, you can use dried chili flakes or powder instead. You can also add veggies like eggplant, okra, or green beans to this dish.
Up next, we have the Bicol Express recipe from Philnews PH:
Ingredients:
- Pork belly, sliced into bite-sized pieces
- Garlic, minced
- Onion, chopped
- Ginger, sliced
- Coconut milk
- Green chili peppers, sliced
- Red chili peppers, sliced
- Shrimp paste
- Vinegar
- Salt and pepper
Instructions:
- Heat some oil in a pan and fry the pork until lightly browned. Set aside.
- In the same pan, sauté the garlic, onion, and ginger until fragrant.
- Add the shrimp paste and cook for a minute.
- Pour in the coconut milk and bring to a boil.
- Add the pork and chili peppers, and simmer until the sauce has thickened.
- Season with vinegar, salt, and pepper.
- Serve with steamed rice and enjoy!
| Nutrition Facts |
|---|
| Serving size: 1 cup |
| Calories: 354 |
| Protein: 14g |
| Fat: 28g |
| Carbohydrates: 9g |
| Fiber: 2g |
FAQ:
Q: "Can I make this dish vegetarian?"
A: Sure! Just skip the pork and use tofu or seitan instead.
Tips:
You can adjust the level of spiciness by using more or less chili peppers. If you like a creamier sauce, use more coconut milk.
Finally, let's take a look at the Kusina Master Recipes version:
Ingredients:
- Pork, sliced into bite-sized pieces
- Garlic, minced
- Onion, chopped
- Ginger, sliced
- Coconut milk
- Green chili peppers, sliced
- Red chili peppers, sliced
- Shrimp paste
- Vinegar
- Salt and pepper
Instructions:
- Saute garlic, onion, and ginger until fragrant.
- Add the pork and cook until lightly browned.
- Stir in the shrimp paste and cook for a few minutes.
- Pour in the coconut milk and bring to a boil.
- Add the chili peppers and simmer for 10-15 minutes until the sauce has thickened.
- Season with vinegar, salt, and pepper.
- Serve with rice and enjoy!
| Nutrition Facts |
|---|
| Serving size: 1 cup |
| Calories: 354 |
| Protein: 14g |
| Fat: 28g |
| Carbohydrates: 9g |
| Fiber: 2g |
FAQ:
Q: "Can I use coconut cream instead of coconut milk?"
A: Yes, but it may make the dish even richer and creamier.
Tips:
If you're not a fan of shrimp paste, you can use fish sauce instead. You can also add veggies like eggplant, okra, or green beans to this dish to amp up its nutritional value.
Well folks, that concludes our journey through the delicious world of Bicol Express! Now go forth and whip up some spicy pork goodness for yourself.
