Easy Juicy Pork Chop Bicol Express | Spicy, Creamy, and Flavorful Filipino Recipe

Learn how to cook Bicol Express with juicy pork chop in this step-by-step recipe video. Perfect for those who love authentic Filipino flavours with a slight twist.

Welcome to Ed’s Cookery.

Today, we're making Bicol Express, a creamy coconut sauce packed with bold chili flavours and savoury umami—with a thick, juicy pork chop steak.

I'll walk you through the key techniques to keep the pork chop tender and juicy and how to take your Bicol Express sauce to the next level.

These easy-to-follow steps might seem small, but they make all the difference in flavor.

Let's Jump in.

CHAPTERS
00:00 Introduction
00:38 Tips for preparing a juicy pork chop
01:40 Prep sauce and aromatics
02:00 Cooking technique for a juicy pork chop
03:43 How to keep your pork chop juicy
04:08 How to make Bicol express sauce better
06:00 How to plate your Bicol express pork chop

Ingredients

Pork chop: 0.7 lb (315 g)
Coconut milk: 240 ml (1 cup, 8 fl oz, 230 g)
Green chilies: 1, sliced diagonally (10 g)
Bird’s eye chilies (siling labuyo): 2-3, finely chopped (5 g, adjust to spice preference)
Garlic: 5 cloves, sliced (15 g)
Shallot: 1 small, diced (30 g)
Green onion: 1 stalk (10 g)
Ginger: Thumb-sized (15 ml, 10 g, diced, 1-inch piece)
Shrimp paste (bagoong alamang): 7-8 ml (1.5 teaspoons, 10 g)
Cooking oil: 15 ml (1 tablespoon, 14 g)
Salt and pepper: To taste

Instructions:

Take a thick pork chop and generously salt it on all sides. Let it rest overnight in the refrigerator. This ensures deep seasoning and a dry surface for a perfect crust.

Heat a pan over high heat until it’s hot. Add a small amount of oil and sear the pork chop on each side until golden-brown. Flip every minute until it reached 115-120°F (48°C).

Once at reached 115-120°F (48°C).Lower the heat and add butter to the pan. Add garlic and shallots to the butter. Baste the pork chop by spooning the bubbling butter over it repeatedly, infusing it with rich, aromatic flavors.

Insert a meat thermometer into the thickest part of the pork chop. Remove from heat when the temperature reaches 130°F (54°C). Let the pork rest for 5-10 minutes to allow juices to redistribute.

In the same pan, sauté aromatics.

Stir in shrimp paste to the aromatics and cook for 1-2 minutes until caramelized.

Deglaze with coconut milk and stir to combine.

Lower the heat to a gentle simmer. Cook the sauce until it thickens slightly, ensuring the coconut milk doesn’t separate. This creates a smooth, creamy sauce.

Spoon the sauce on to the plate, thickly slice the rested pork chop and place it on top of the sauce. Garnish with sliced green onions and red chili.
Serve with a side of white rice.

Enjoy!