Bicol Express

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.


September 2009 | By Mack de Leon of Hotel Venezia
Bicol Express
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at a glance

Main Ingredient

Pork

Type

Main Dishes

Preparation Time

00:00:00


Date Published

September 2009

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?
For the chicken version, see Spicy Coco Pollo    (Click to find more Bicolano dishes
)

pork cubes
water
salt
garlic
crushed garlic
bagoong alamang
siling labuyo, chopped
coconut cream

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 thepork becomes fully cooked.

3  Serve with lots of steamed rice becaus this is a spicy one!




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