The Bicol Express

Adapted by
April 2012
Yield: 6 servings


50 grams pork fat
1 kilogram pork shoulder, diced into 1-inch pieces
3 onions, sliced
8 Thai bird chilies, sliced
12 cloves garlic, minced
4 lemongrass, chopped
1 thumb ginger
300 grams diced green beans
200 grams bagoong (Filipino shrimp paste)
15 grams fish sauce
3 kilograms coconut milk
500 grams coconut cream
corn tortillas
Pickled green papaya
Shredded carrot


Heat the pork fat in a large rondo over medium-high heat. Add the diced pork shoulder in small batches, searing just to get some color. Remove and set aside when browned. Pour off all but a small amount of pork fat. Add the onions, garlic, ginger, and lemongrass. Sweat until cooked but not browned. Add shrimp paste and cook for 5 minutes. Add the pork back in, along with the fish sauce, coconut milk, and coconut cream. Cook over low heat for 45 minutes, or until the pork is tender. Serve with warm corn tortillas and top with pickled green papaya, carrot, parsley, and scallion.