Pork Chop Bicol Express is a version of Bicol Express wherein pork chops are cooked in coconut cream along with spicy chili and shrimp paste. This spicy dish works well with my taste buds and I always enjoy every spoonful of it.
It is easy to cook bicol express using pork chops. Simply pan fry the pork for a minute per side and then cook the sauce. You can use pork chops with fat-on or the ones without. Thicker slices of meat are suggested for better results.
I like my Pork Chop Bicol Express extra spicy. This means that I had to use at least 1 dozen chilies and a couple of long green peppers. Red pepper flakes or cayenne pepper powder can be used as alternative ingredients if fresh chilies are not available.
Bagoong alamang plays an important role. It is important because it provides flavor to the dish. It also compliments well with the richness of the coconut cream. I used ready-to-eat bagoong for this recipe. These are the ones packaged in bottles and sold in supermarkets. Of course, you can make your own bagoong and use it to cook Pork Chop Bicol Express.
I had 2 servings of rice for a piece of pork chop. It was over my limit, but I cannot help it. You will know how it feels like to lose your self-control once you are in the same situation. I hope that you don’t give in to your urge to have an extra serving of rice, but enjoy it anyway if you did – just like me. Rapsa!
Try this Pork Chop Bicol Express Recipe. Let me know what you think.
- 2 pieces pork chops
- 2 cups coconut cream
- 2 tablespoons shrimp paste (bagoong alamang)
- 12 pieces Thai chili or siling labuyo, chopped
- 2 pieces long green pepper (siling pansigang), chopped
- 1 medium onion, cubed
- 1 cup water
- 4 cloves garlic, crushed and minced
- 4 tablespoons cooking oil
- Salt and ground black pepper to taste
- Heat oil in a pan.
- Once the oil gets hot, pan fry each pork chop for 1 minute per side. Remove from the pan and then set aside.
- Using the remaining oil, sauté garlic and onion until the onion becomes soft.
- Pour the coconut cream in the pan. Let boil.
- Add the chili and green pepper. Stir.
- Gently add the pan-fried pork chop back in the pan. Pour the water and let the liquid boil. Cover and cook in low heat for 40 minutes or until the pork chop becomes tender.
- Add the shrimp paste. Stir. Cover and cook until the sauce reduces and becomes thick.
- Sprinkle some salt and ground black pepper, if needed.
- Transfer to a serving plate. Top with chopped chives or scallions. Serve with rice.
- Share and enjoy!