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Bicol Express: Spicy Coco Pollo Bicolano Dishes

This summary provides the key details about the Bicol Express dish in 3 sentences: The Bicol Express dish from the Bicol region of the Philippines is known for its intense spiciness, which causes those who eat it to feel like they are running as fast as the local train of the same name. The dish is made by boiling pork cubes with water, salt, and garlic until the liquid evaporates, then frying the pork until golden brown and adding crushed garlic, fermented shrimp paste, chopped chili peppers, and coconut cream to fully cook the pork. It is served with steamed rice to help temper the spiciness.

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Nina C Mahinay
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121 views2 pages

Bicol Express: Spicy Coco Pollo Bicolano Dishes

This summary provides the key details about the Bicol Express dish in 3 sentences: The Bicol Express dish from the Bicol region of the Philippines is known for its intense spiciness, which causes those who eat it to feel like they are running as fast as the local train of the same name. The dish is made by boiling pork cubes with water, salt, and garlic until the liquid evaporates, then frying the pork until golden brown and adding crushed garlic, fermented shrimp paste, chopped chili peppers, and coconut cream to fully cook the pork. It is served with steamed rice to help temper the spiciness.

Uploaded by

Nina C Mahinay
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Bicol Express

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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
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 because this is a spicy one!

Photography by At Maculangan | Styling by Angelo Comsti | Art


Direction by Jonathan Roxas

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