Pro Tips
**Chef's Tips & Troubleshooting:**
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Bicol Express ala Bebet
This is the first episode of our Bisita Kusina series wherein Bebet Lainez shared his Bicol Express recipe.
Instructions
- Heat a large cooking pot.
- Sear the pork. Continue to cook until it turns light brown and oil gets extracted. Set aside.
- Bring to a simmer oil in a cooking pot. Sauce garlic, onion, and ginger. Continue to cook until the onion becomes soft.
- Add the sautéed pork. Stir. Continue to sauce for 3 to 5 minutes.
- Incorporate the shrimp paste (bagoong alamang) stir. Cook for 2 minutes.
- Add jalapeño pepper. Stir. Cook fo a minute.
- Pour-in coconut milk. Stir and let boil. Continue to cook between low to medium heat for 45 minutes.
- Season with salt and ground black pepper.
- Move to to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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