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crispy bicol express recipe panlasang pinoy
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4 from 1 vote

Crispy Bicol Express

This is a recipe for Crispy Bicol Express
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Pork
Cuisine: Filipino
Servings: 5
Author: Vanjo Merano


  • 3 lbs. pork belly
  • 1 45 g pack Knorr Ginataang Gulay Mix
  • 3 to 4 pieces long green pepper sliced
  • 8 pieces Thai chili chopped
  • 3 tablespoons alamang
  • 1 thumb garlic sliced into thin strips
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • ¼ teaspoon ground black pepper
  • 3 to 4 cups cooking oil
  • 8 cups water


  • Pour water in a cooking pot. Let boil.
  • Add pork belly. Continue to cook for 30 minutes. Remove the pork belly. Let it cool down.
  • Meanwhile, prepare the Bicol express sauce by adding Knorr Ginataang Gulay Mix into the remaining water in the cooking pot. Stir until well blended.
  • Add the onion, ginger, and garlic. Let boil.
  • Add the long green chili pepper and Thai chili. Stir. Cook for 3 minutes.
  • Put the alamang into the cooking pot. Stir.
  • Season with ground black pepper. Continue to cook until the sauce reduces to half. Set aside.
  • Continue to prepare the pork belly by rubbing salt all over it. Let is stay for at least 10 minutes.
  • Heat oil in a deep cooking pot or deep fryer. Once the oil reaches 330F, deep-fry the pork belly for 8 minutes. Let it rest for 5 minutes. Put it back into the pot or deep fryer and continue to deep fry for 3 to 5 minutes.
  • Remove from the pot. Slice. Arrange in a serving plate. Top with Bicol Express sauce.
  • Serve. Share and enjoy!


Serving: 5g