Bicol Express

Name: Bicol Express
Yield: Makes About 6 Cups (Serves 8 to 10)
Cuisine: Philippines
Ingredients: 2 habanero or other fresh red chiles, seeded and cut into ¼-inch strips (optional); 3 New Mexico or other fresh green chiles, seeded and cut into strips; 5 hot Thai chiles, thinly sliced (with seeds); 6 garlic cloves, sliced; One 1-inch piece fresh ginger, peeled and thinly sliced; 3 poblano chiles, seeded and cut into ¼-inch strips; 5 jalapeño chiles, seeded and cut into ¼-inch strips; 1 large onion, thinly sliced; 4 tablespoons shrimp bagoong; 1 stalk lemongrass, smashed and cut into quarters; 1 ½ pounds pork butt, cut into ¼-inch strips; 2 cups coconut milk

Preparation info

Makes About 6 Cups (Serves
8 to 10
)

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Romy adapted this recipe from a dish Carlos “Itos” Briones, a Manila City Information Officer, cooked for us in the beautiful Isarog Garden in Naga. The chile-laden Bicol Express was renamed after the train that started from the Tutuban Station in Manila to Legazpi, Albay (probably because of the speed at which the incendiary chiles sent one flying for water), and has since gained nationwide recognition, making it Bicol’s best-known dish. To make this spicy condiment, pork is cooked in coco

Ingredients

Asia
Philippines
Main course
Spicy
Gluten-free
South East Asia

Ingredients

Method