Tag Archives: Pork

Bicol Express

Creamy Coconut Pork Belly

Bicol is a province in the Philippines that is known for their spicy dishes, especially the Bicol Express. It is a pork dish that is simmered in coconut milk with the right amount of heat, plus the subtle hint of shrimp paste, together all these ingredients make a wonderful tasty dish that goes so perfectly well with a bowl of steaming hot rice.

You have the option of using pork shoulder or pork belly, but I prefer pork belly pan-fried, because I want it to be a little fat but not too fat. Pan frying it would render out the oil from the fats prior to simmering it with the coconut milk. Sliced pork belly is faster to cook then the pork shoulder too.


  • 500g Sliced Belly
  • 50g minced onion
  • 1 whole minced garlic
  • 8 bird eye chili or 1 red long chili (if you cannot take the heat)
  • 330g coconut milk
  • 150g coconut cream
  • 220g water
  • 20g shrimp paste (can be bought at Fairprice, international section : Philippine products
  • fish sauce to taste


  • Pan fry the pork belly without adding oil. The oil rendered out from the fat is sufficient enough to fry it. Fry both sides until becomes golden brown. Slice it into smaller pieces. Set aside
  • In heated wok with 2 tablespoon of oil, sauté garlic and onion. Add in chili, followed by the meat. Stir and pour in the water, shrimp paste, coconut milk and cream, Stir until all well combined.
  • Let it simmer until the sauce becomes thicken, add fish sauce to taste
  • Serve with a steaming hot rice
Shrimp paste
Easy and Yummy

Braised Pork In Dark Soy Sauce with Leeks

Braised Pork In Dark Soy Sauce

This dish is quite common in my mom’s kitchen. Her’s was made particularly with lots of patience and love and I’ll tell you why. When she added leeks to her braised pork, she would shred them ever so thinly. During those times, she did not have any tools for shredding, so she had to manually use knife for this rods and lengthy process. I never thought that it would be so much work until I was doing it myself. It has always been one of my favourite dishes, but I never tried to learn it when she was still alive, primarily I did not have the interest to learn, thinking that my mom will always prepare it for me anyway. Sadly she passed away in 2003. It was sudden. When she left, I started to crave all the things that she had cooked for me, So slowly one by one, I try to recreate the dishes she made. I am glad to say that I was able to make it the same way as she did, it might not be 100 percent but quite close. This dish also became my children’s favourite.


  • 3 Big bunch of leeks
  • 1000g pork shoulder cut into cube
  • 125g Chinese cooking wine or huatiaojiu
  • 90g Superior Soysauce or Jiangqing
  • 55g Light soy sauce
  • 33g Dark soy sauce
  • 5g salt
  • 12g sugar
  • 6 hard boiled eggs
  • 1 pack tofu puff ( optional)
  • 2 packs fried gluten (optional)

First , clean your leeks leaf by leaf. Remove all the dirt and put it into the strainer.

Shred the leeks into thinner strips. I used to use scissors as well but was lucky to find a multi-blade cutter at Daiso and it was quite useful for me.

My children are quite sensitive to spring onion taste, but they love leeks, because their first encounter with leeks was cooked in this way so i’m sure your children will love this dish too.

Now heat up your Wok until it is hot, drizzle 3 tbs of oil, then sauté your leeks until soften, set it aside.

Using the same wok, put in all your meat cubes. Sauté it for about 3-4 minutes.

Pork Shoulder

Now add in the sautéed leeks, pour 1400ml of water, add in all the seasonings. When it starts to boil, add your hard boiled eggs, tofu puffs and fried gluten. Cover your wok and let it simmer at low fire until the meat becomes tender, this will take about an hour to an hour and a half. Turn up the heat a bit high to reduce the liquid as to your liking. You may use your thermal pot or slow cooker to cook this dish too.

This dish is best serve with a bowl of steaming hot rice. Yum!!

These leeks that goes well with a scoop of rice.

Hope you will enjoy this recipe! Til my next post. Hasta La Vista!