One might think that this aptly named dish originated from the Bicol region, hence the name. In fact, it was invented by Cely Kalaw, the owner of the famous Grove Restaurant on M.H. del Pilar of the 1960’s, right at the heart of Manila.
According to The Philippine Cookbook by Virginia Roces de Guzman and Nina Daza Puyat, Bicol Express was invented by the restaurant to turn up the heat for their patrons who like to eat their Laing. After they made the dish, they heard an oncoming train from nearby Paco Station and hence it was named Bicol Express.
You can read more about the origins of “Bicol Express” in MarketMan’s blog.
Ingredients
- 1 kilo pork (sliced very thinly)
- 3 cups siling mahaba (julienne chili pepper)
- 1 small head of garlic (minced)
- 1 small onion (minced)
- 3 cup coconut milk
- pinch of salt and pepper to taste
Instructions
- Soak chili peppers in salted water for 30 minutes, rinse, then strain well.
- In a pan, brown pork for a few minutes, put it on the side then saute garlic, onion, then mix pork once more.
- Pour in coconut milk, bring to a boil and then lower the fire and let simmer for 10 minutes.
- Add in baguio beans and siling haba and simmer until sauce thickens.
- Season to taste.