Embark on a culinary adventure to the Philippines with our Spicy Filipino Bicol Express Chili recipe. This dish, known for its rich and creamy coconut milk base infused with fiery chilies and savory pork, is a true testament to the vibrant flavors of Filipino cuisine. Bicol Express Chili isn’t just a meal; it’s an experience, a journey for your taste buds that balances heat, richness, and umami in perfect harmony. Originating from the Bicol region of the Philippines, this dish has gained popularity worldwide for its unique and unforgettable taste. This recipe will guide you through each step, ensuring that even novice cooks can create an authentic and delicious Bicol Express Chili in their own kitchen. Get ready to tantalize your senses with this explosively flavorful dish that’s sure to become a family favorite!
Before we dive into the detailed instructions, let’s take a quick look at the recipe overview:
| Category | Value |
|---|---|
| Preparation Time | 25 minutes |
| Cooking Time | 40 minutes |
| Servings | 6 servings |
| Difficulty | Medium |
Nutritional Information (Per Serving – Approximate)
Please note that these values are approximate and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 450-550 kcal |
| Protein | 25-35g |
| Fat | 30-40g |
| Carbohydrates | 10-15g |
Ingredients for Authentic Bicol Express Chili
Here’s a list of everything you’ll need to make a delicious Spicy Filipino Bicol Express Chili:
| Ingredient | Quantity |
|---|---|
| Pork belly, cut into 1-inch cubes | 1 pound |
| Shrimp paste (bagoong alamang) | 2 tablespoons |
| Coconut milk (full-fat) | 2 cups |
| Coconut cream (kakang gata) | 1 cup |
| Red chilies, Thai or Bird’s eye, chopped (adjust to taste) | 8-12, depending on spice preference |
| Green long beans (sitaw), cut into 2-inch lengths | 1 cup |
| Onion, chopped | 1 medium |
| Garlic, minced | 4 cloves |
| Ginger, minced | 1 tablespoon |
| Fish sauce (patis) | 1-2 tablespoons, to taste |
| Black pepper | 1/2 teaspoon |
| Cooking oil | 2 tablespoons |
| Optional: Bell pepper (red or green), sliced | 1/2 cup |
Cooking Instructions
- Prepare the Pork: In a bowl, season the pork belly cubes with a pinch of salt and pepper. This helps to draw out moisture and allows the pork to brown nicely.
- Sauté Aromatics: Heat cooking oil in a large pot or wok over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes. Then, add the minced garlic and ginger, and cook for another minute until fragrant, being careful not to burn them.
- Brown the Pork: Add the seasoned pork belly to the pot and cook until browned on all sides. This step is crucial for developing a rich flavor in the Spicy Filipino Bicol Express Chili.
- Add Shrimp Paste and Chilies: Stir in the shrimp paste (bagoong alamang) and chopped chilies. Cook for about 2-3 minutes, stirring constantly, until the shrimp paste is fragrant and the chilies have released their aroma. Be mindful of the heat level – adjust the amount of chilies according to your spice preference.
- Pour in Coconut Milk: Pour in the coconut milk (full-fat) and bring to a simmer. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the pork is tender. Stir occasionally to prevent sticking. The coconut milk will thicken slightly. This slow simmering process allows the flavors to meld together beautifully, creating that characteristic rich and creamy sauce of the Spicy Filipino Bicol Express Chili.
- Add Green Beans and Bell Pepper (Optional): Add the green long beans (sitaw) and bell pepper (if using) to the pot. Cook for another 5-7 minutes, or until the beans are tender-crisp.
- Finish with Coconut Cream and Fish Sauce: Stir in the coconut cream (kakang gata) and fish sauce (patis). Simmer for another 3-5 minutes, allowing the coconut cream to thicken the sauce further. Taste and adjust the seasoning with more fish sauce or black pepper, if needed. Remember that the shrimp paste is already quite salty, so add fish sauce sparingly.
- Serve Hot: Serve the Spicy Filipino Bicol Express Chili hot with steamed rice. The creamy, spicy, and savory sauce is the perfect complement to the plain rice.
Serving Suggestions
Spicy Filipino Bicol Express Chili is best enjoyed hot and fresh, with a generous serving of steamed white rice. The rice helps to balance the spiciness and richness of the dish. Here are some additional serving suggestions:
- Garnish: Garnish with chopped green onions or cilantro for a pop of freshness.
- Side Dish: Serve with a simple side salad to add some crunch and acidity to the meal. A salad with sliced tomatoes, cucumbers, and a light vinaigrette would be a great choice.
- Beverage: Pair with a cold drink to help cool down the palate from the spiciness. Iced tea, lemonade, or even a local Filipino beer (like San Miguel) would be excellent choices.
- Make it a Feast: For a more elaborate Filipino meal, serve Bicol Express Chili alongside other classic dishes such as Adobo (braised meat in soy sauce and vinegar), Sinigang (sour and savory soup), and Lumpia (spring rolls).
Tips and Variations for Perfect Bicol Express Chili
Here are some helpful tips and variations to ensure your Spicy Filipino Bicol Express Chili turns out perfectly every time:
- Spice Level: Adjust the amount of chilies according to your spice preference. If you prefer a milder dish, remove the seeds from the chilies or use a less spicy variety. For extra heat, you can add a pinch of chili flakes. Remember that the spice level can intensify as the dish sits, so it’s always best to start with less and add more to taste.
- Pork Variety: While pork belly is the most traditional cut, you can also use other cuts of pork, such as pork shoulder or pork loin. Just be sure to adjust the cooking time accordingly. Pork belly is preferred for its richness and fat content, which adds to the overall flavor and creaminess of the dish.
- Coconut Milk vs. Coconut Cream: Using both coconut milk and coconut cream is essential for achieving the signature creamy texture of Bicol Express Chili. Coconut milk provides the base, while coconut cream adds richness and thickness. If you can’t find coconut cream, you can use full-fat coconut milk and simmer it for a longer time to reduce it and thicken it.
- Shrimp Paste Quality: The quality of the shrimp paste (bagoong alamang) can significantly impact the flavor of the dish. Look for a high-quality shrimp paste that is fermented but not overly salty or fishy. If you’re unsure, ask your local Asian grocer for recommendations.
- Vegetable Additions: Feel free to add other vegetables to the dish, such as eggplant, okra, or squash. Just be sure to adjust the cooking time accordingly, adding the vegetables towards the end of the cooking process to prevent them from becoming overcooked.
- Vegan Bicol Express: For a vegan version, substitute the pork with tofu or tempeh. Be sure to press the tofu to remove excess moisture before cooking it. You can also use vegetable broth instead of fish sauce. The shrimp paste can be replaced with a vegan shrimp paste alternative or omitted altogether (though it will slightly alter the flavor).
- Slow Cooker Option: You can also make Bicol Express Chili in a slow cooker. Simply brown the pork, sauté the aromatics, and then combine all the ingredients in the slow cooker. Cook on low for 6-8 hours, or until the pork is tender.
- Storage: Leftover Bicol Express Chili can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Spicy Filipino Bicol Express Chili is a dish that’s meant to be shared and enjoyed. It’s perfect for family dinners, potlucks, or any occasion where you want to impress your guests with a truly unforgettable culinary experience. So, gather your ingredients, follow these simple steps, and get ready to savor the authentic flavors of the Philippines!
Experiment with different variations, adjust the spice level to your liking, and make this Spicy Filipino Bicol Express Chili your own. The key is to have fun and enjoy the process of creating a delicious and authentic dish. Happy cooking!
The combination of creamy coconut milk, spicy chilies, and savory pork makes Spicy Filipino Bicol Express Chili a truly unique and satisfying dish. It’s a flavor explosion that will leave you wanting more. Once you’ve mastered this recipe, you’ll be able to impress your friends and family with your culinary skills and introduce them to the wonderful world of Filipino cuisine. Bicol Express Chili is not just a dish; it’s a cultural experience.
Don’t be afraid to experiment with different ingredients and techniques to create your own version of this classic dish. The most important thing is to have fun and enjoy the process. With a little practice, you’ll be able to make Spicy Filipino Bicol Express Chili that is just as good as (or even better than) what you’d find in a restaurant. So, go ahead and give it a try. You won’t be disappointed!
The rich and creamy sauce of Spicy Filipino Bicol Express Chili is what sets it apart from other chili dishes. The coconut milk adds a subtle sweetness and richness that balances the spiciness of the chilies perfectly. The shrimp paste adds a depth of flavor that is both savory and umami. Together, these ingredients create a flavor profile that is truly unique and unforgettable. Be sure to use full-fat coconut milk and coconut cream for the best results. The higher fat content will give the sauce a richer and creamier texture.
When it comes to the chilies, feel free to experiment with different varieties to find the perfect level of heat for your taste. Thai chilies and bird’s eye chilies are both popular choices, but you can also use other types of chilies, such as serrano peppers or jalapeños. If you’re not sure how spicy a particular chili is, start with a small amount and add more to taste. You can always add more chilies, but you can’t take them out! Enjoy the fiery and delicious journey of creating Spicy Filipino Bicol Express Chili!
