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Pork Chop Bicol Express

This is a recipe for Pork Chop Bicol Express
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Filipino
Servings: 2 people
Calories: 1122kcal
Author: Vanjo Merano

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

Serving: 2g | Calories: 1122kcal | Carbohydrates: 24g | Protein: 21g | Fat: 112g | Saturated Fat: 76g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 548mg | Potassium: 908mg | Fiber: 6g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 27mg | Calcium: 115mg | Iron: 7mg