Pro Tips
**Chef's Tips & Troubleshooting:**
- Simmer coconut milk gently — boiling it on high heat can cause it to separate and curdle.
- Stir coconut milk dishes occasionally to prevent a skin from forming on the surface.
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based pork stews until the oil rises to the surface for concentrated 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.
Pork Chop Bicol Express
Made with pork chops, coconut cream, shrimp paste and thai chili pepper — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- 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.
- Add 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 to a serving plate. Top with chopped chives or scallions. Serve with rice.
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Pro Tips & Troubleshooting
- Simmer coconut milk gently — boiling it on high heat can cause it to separate and curdle.
- Stir coconut milk dishes occasionally to prevent a skin from forming on the surface.
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based pork stews until the oil rises to the surface for concentrated 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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