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

  • 2-5
    persons serving
  • 40
    minutes preparation time


  1. 1/2 kg Pork belly
  2. 2 cups Water
  3. 2 Tbsp Datu Puti Patis
  4. 2 Cloves garlic, crushed
  5. 1 Bay leaf
  6. 3 Tbsp Golden Fiesta Oil
  7. 1/4 cup Chopped white onions
  8. 1/2 cup Sliced finger chilies
  9. 2 pieces Red chilies, sliced
  10. 2 Cloves garlic, chopped
  11. 1 Tbsp s Shrimp paste
  12. 3/4 cup UFC Ready Recipes Gata Mix
  13. 1/4 cup Pork stock
  14. 1/4 tsp UFC Ground black pepper


  • 1 In a pot, simmer pork in water, Datu Puti Patis, garlic and bay leaf for 20 minutes or until tender. Strain pork and reserve stock.
  • 2 In a pan, heat Golden Fiesta Palm Oil. Saute onions, chilies, and garlic. Add pork and bagoong and saute for 3 to 5 minutes.
  • 3 Add gata and pork stock. Simmer for 5 to 10 minutes until sauce has thickened. Season with pepper just before serving.


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