This dish is named so because it's so spicy that once you taste it, you'll be running faster than the local train of the same name. And did you know that the original Bicol Express was intended to be a condiment, making its serious heat and saltiness perfectly acceptable? To find more Bicolano dishes, click here
pork cubeswatersalt garliccrushed garlicbagoong alamangsiling labuyo, choppedcoconut cream
1 First, boil pork cubes in a pan with water, salt, and garlic. The liquid is allowed to fully evaporate, after which the pork is left to fry in its oil until golden brown. 2 Scoop oil out of the pan. Stir in crushed garlic and alamang are stirred in, followed by loads of siling labuyo. Coconut cream is added bit by bit until the pork becomes fully cooked. 3 Serve with lots of steamed rice becaus this is a spicy one!
Photography by At Maculangan | Styling by Angelo Comsti | Art Direction by Jonathan Roxas
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