Focused recipe
Pork Chop Bicol Express
A Filipino dish featuring pan-fried pork chops simmered in rich coconut cream with shrimp paste, Thai chilies, and green peppers for a spicy, creamy, and savory flavor profile.
Filipino Updated 11/29/2016
Ingredients
Measured from the catalog payload.
- 2 pieces pork chop
- 2 cups coconut cream
- 2 tablespoons shrimp paste
- 12 pieces thai chili pepper chopped
- 2 pieces long green pepper chopped
- 1 piece onion cubed
- 1 cup water
- 4 cloves garlic crushed and minced
- 4 tablespoons cooking oil
- salt
- ground black pepper
Instructions
10 cooking steps
- Heat oil in a pan.
- Once the oil gets hot, pan fry each pork chop for 1 minute per side. Remove from the pan and then set aside.
- Using the remaining oil, sauté garlic and onion until the onion becomes soft.
- Pour the coconut cream in the pan. Let boil.
- Add the chili and green pepper. Stir.
- 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.
- Add the shrimp paste. Stir. Cover and cook until the sauce reduces and becomes thick.
- Sprinkle some salt and ground black pepper, if needed.
- Transfer to a serving plate. Top with chopped chives or scallions. Serve with rice.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Pork No tags Public recipe Revision 1
Recipe notes
- Adjust the amount of Thai chili peppers according to your preferred spice level
- If the sauce becomes too thick during cooking, add hot water in small increments
- For best results, use bone-in pork chops for more flavor
- Serve immediately with steamed jasmine rice
Storage notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on stovetop with a splash of water to loosen the sauce