Bicol Express (Filipino Stew With Pork, Coconut, and Chiles)
Bicol Express (Filipino Stew With Pork, Coconut, and Chiles)
Ingredients
- 2 tablespoons coconut oil, virgin or refined
- 3 pounds boneless, skinless pork shoulder, trimmed and cut into 1-inch cubes
- 1 medium red onion, roughly chopped
- 30 medium garlic cloves, minced
- 1 knob fresh ginger, peeled and finely chopped
- 1 can unsweetened coconut cream
- 1 can unsweetened coconut milk
- 10 fresh red or green Thai chiles, stemmed and finely chopped
- 3 tablespoons ginisang bagoong
- 1 scallion, ends trimmed and sliced thinly on a bias, for garnish
- Cooked white rice, for serving
Instructions
- 1
In a large Dutch oven, heat oil over medium-high heat until shimmering. Using tongs, add half of the pork and cook, flipping occasionally, until golden brown on all sides, 5 to 7 minutes. Transfer to a large plate or rimmed baking sheet and set aside. Repeat with remaining pork.
5 min - 2
Add onion, garlic, and ginger to now-empty Dutch oven. Cook, stirring occasionally, until aromatics are softened, about 3 minutes. Add coconut cream, coconut milk, and reserved pork and stir until well combined. Bring to a boil, then lower heat to maintain a simmer. Cook, stirring occasionally, until liquid is brown and reduced by half and pork is completely tender, about 2 hours. Stir in chiles and ginisang bagoong.
- 3
Transfer Bicol express to a serving bowl, garnish with scallion, and serve immediately with rice.
Nutrition
Per serving (based on 4 servings)
