Smoked Bicol express

A classic dish from Bicol in the Philippines that reflects the local popularity of coconuts and chillies. It is said to be named after the Bicol Express railway line and the speed you’d run after eating fiery versions of the dish!

Smoked Bicol express is a classic Filipino dish. Credit: Kitti Gould

• serves

  2

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• Vegetable oil, for frying
• 200 g pork belly, skin removed, diced
• 1 tbsp sauteed shrimp paste
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1 stalk lemongrass, trimmed
• 1½ cups smoked coconut milk
• 100 g red chilli, deseeded, sliced
• 100 g green chilli, deseeded, sliced
• Sea salt and ground black pepper, to taste
• Steamed rice, to serve
• Extra sliced chilli and fresh coriander, to garnish

Smoked coconut milk

• 400 g frozen fresh grated coconut (see Note)
• 1½ cups warm water

You will need a kitchen blow torch and a heatproof stainless steel bowl.

Instructions

1. To make the smoked coconut milk, place the grated coconut in the heatproof stainless steel bowl. Burn the coconut using the kitchen blow torch, turning the bowl and tossing the coconut, until browned and toasty. Add water. Massage and squeeze the coconut a few times to extract the milk. Strain the milk. Save the grated toasted coconut for another use (see Note).
2. Heat some oil in a large saucepan or deep frying pan over medium-high heat. Add pork. Cook, tossing occasionally, until brown and crispy. Add the shrimp paste, onion and garlic. Cook, stirring regularly, until soft and translucent. Add the lemongrass, smoked coconut milk and chilli. Stir to combine. Cook for a few minutes until hot, thickened and slightly reduced. Season to taste. Remove from heat so the chilli doesn’t overcook.
3. Serve pork with rice. Garnish with chilli and herbs.

Notes

• You can find frozen grated coconut at your local Asian supermarket.

• Use the leftover toasted grated coconut as a pie base or as a topping for sweet and savoury dishes.

This recipe is from A Taste of the Philippines with Yasmin Newman. Photography by Kitti Gould.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.