Bicol Express

Some say this spicy dish, which is made creamy by gata, has its origins in Manila. Others believe it's from Bicol. While its origins may be hotly contested, its a testament to the rich and varied flavors our regions have to offer.

  • Required cooking skill level

    Intermediate
  • 2-5
    persons serving
  • 40
    minutes preparation time

INGREDIENTS

  • 1/2 kg Pork belly

  • 2 cups Water

  • 2 Tbsp Datu Puti Patis

  • 2 Cloves garlic, crushed

  • 1 Bay leaf

  • 3 Tbsp Golden Fiesta Oil

  • 1/4 cup Chopped white onions

  • 1/2 cup Sliced finger chilies

  • 2 pieces Red chilies, sliced

  • 2 Cloves garlic, chopped

  • 1 Tbsp s Shrimp paste

  • 3/4 cup Gata

  • 1/4 cup Pork stock

  • 1/4 tsp UFC Ground black pepper

Preparation

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    1In a pot, simmer pork in water, Datu Puti Patis, garlic and bay leaf for 20 minutes or until tender. Strain pork and reserve stock.

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    2In a pan, heat Golden Fiesta Palm Oil. Saute onions, chilies, and garlic. Add pork and bagoong and saute for 3 to 5 minutes.

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    3Add gata and pork stock. Simmer for 5 to 10 minutes until sauce has thickened. Season with pepper just before serving.

  • No Image Available

    1In a pot, simmer pork in water, Datu Puti Patis, garlic and bay leaf for 20 minutes or until tender. Strain pork and reserve stock.

  • No Image Available

    2In a pan, heat Golden Fiesta Palm Oil. Saute onions, chilies, and garlic. Add pork and bagoong and saute for 3 to 5 minutes.

  • No Image Available

    3Add gata and pork stock. Simmer for 5 to 10 minutes until sauce has thickened. Season with pepper just before serving.