Pork Chop Bicol Express Recipe

Pork Chop Bicol Express is another Bicol Express Recipe that makes use of pork chops. This version requires pork chops to be 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 this dish 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 likeit 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 cookthis pork chop version of 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.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Pork Chop Bicol Express

This is a recipe for Pork Chop Bicol Express

Prep: 10 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 10 minutes minutes

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Ingredients

• ▢ 2 pieces pork chops
• ▢ 2 cups coconut cream
• ▢ 2 tablespoons shrimp paste bagoong alamang
• ▢ 12 pieces Thai chili pepper 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

Instructions

• Heat oil in a pan.
  4 tablespoons cooking oil
• Once the oil gets hot, pan fry each pork chop for 1 minute per side. Remove from the pan and then set aside.
  2 pieces pork chops
• Using the remaining oil, sauté garlic and onion until the onion becomes soft.
  1 medium onion, 4 cloves garlic
• Pour the coconut cream in the pan. Let boil.
  2 cups coconut cream
• Add the chili and green pepper. Stir.
  12 pieces Thai chili pepper, 2 pieces long green pepper
• 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.
  2 pieces pork chops, 1 cup water
• Add the shrimp paste. Stir. Cover and cook until the sauce reduces and becomes thick.
  2 tablespoons shrimp paste
• Sprinkle some salt and ground black pepper, if needed.
  Salt and ground black pepper to taste
• Transfer to a serving plate. Top with chopped chives or scallions. Serve with rice.
• Share and enjoy!

Nutrition Information

Serving: 2g Calories: 1122kcal (56%) Carbohydrates: 24g (8%) Protein: 21g (42%) Fat: 112g (172%) Saturated Fat: 76g (380%) Polyunsaturated Fat: 9g Monounsaturated Fat: 21g Trans Fat: 0.1g Cholesterol: 172mg (57%) Sodium: 548mg (23%) Potassium: 908mg (26%) Fiber: 6g (24%) Sugar: 3g (3%) Vitamin A: 72IU (1%) Vitamin C: 27mg (33%) Calcium: 115mg (12%) Iron: 7mg (39%)

© copyright: Vanjo Merano