Bicol Express

Photo Credits:


  • ¼ kilo green long chili (siling pang-sigang)
  • 1/4 cup alamang
  • ½ cup pork, sliced in strips
  • 3 cloves garlic, crushed
  • 1 medium onion, chopped
  • 2 cups thick coconut milk
  • 2 tsp. bagoong or shrimp paste


  1. Remove stems from the green chilies and cut lengthwise to remove seeds. Slice into ½ inch pieces.
  2. In a casserole combine the pork, garlic, onion and coconut milk.
  3. Bring to a boil, lower the heat and simmer until pork is tender.
  4. Add the sliced chilies and continue cooking until chilies are soft and sauce is thickened. and Add shrimp paste to taste.

Serve hot with rice. Enjoy!!

Credits to: