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A Cozy October Favorite 🍂
It’s a good October. It’s busy. We are surviving this madness called life — and when life gets crazy, food becomes our comfort zone. Even if I promised myself I’d eat healthier, I gave in to this irresistible craving: Sigarilyas Bicol Express.
Rich. Creamy. Coconutty. Spicy. And just the right kind of comforting dish that hugs your soul after a long day. I mean, who can say no to pork belly simmered in coconut milk and chili? I added sigarilyas (winged beans) to balance it out — para naman may gulay kahit papano! 😋
This one’s mildly spicy because Twinkle also ate it (alam mo na, mom adjustments!).
Why You’ll Love This Dish ❤️
If you’re a fan of Bicol Express but want something with a little crunch and veggie goodness, Sigarilyas Bicol Express is perfect. The winged beans add texture and freshness, complementing the rich sauce perfectly.
Plus, this dish brings the best of both worlds: indulgent creamy gata with a touch of “healthy” — kasi nga, may sigarilyas!
Tips to Get It Just Right
- 🌶️ Adjust spice level – If you’re serving kids or non-spicy eaters, reduce or skip the bird’s eye chili.
- 🥥 Use fresh coconut cream – Nothing beats the aroma and creaminess of freshly squeezed gata.
- 🍚 Serve with steamed rice – It’s a must! The rice soaks up that creamy, spicy sauce beautifully.
Fun Variations You Can Try
Want to mix things up a bit? Here are some tasty versions you might love:
- 🍗 Chicken Bicol Express – Use boneless chicken thighs instead of pork for a lighter version.
- 🐷 Lechon Kawali Bicol Express – For ultimate indulgence, use crispy lechon kawali.
- 🌶️ Spice Play – Add or lessen the chilies depending on how fiery you like it!
Mommy Peach’s Note 👩🍳
This dish reminds me why Filipino food is so special — it’s rich, comforting, and full of love. Even on the busiest days, a warm bowl of Sigarilyas Bicol Express makes everything feel a little better.
So if you’ve been craving something creamy and spicy this week, this one’s for you. Serve it hot, share it with family, and let it be your little moment of calm in the middle of the chaos.
PrintSigarilyas Bicol Express
Ingredients
- 3 tbsp oil
- 650g pork belly
- 5 cloves garlic, chopped finely
- 1 onion, chopped
- 1/2 cup sweet shrimp paste
- 2.5 cup coconut milk
- 18 pcs sigarilyas (winged beans), sliced thinly
- 1 finger chili, sliced
- ground black pepper
- pastis to taste
Instructions
-
Fry the pork belly.
Heat some oil in a pan and fry the pork belly until nicely browned and a little crispy on the edges. -
Sauté the aromatics.
Add the garlic and onion, then sauté until fragrant. Season with a little ground black pepper for extra flavor. -
Add the shrimp paste.
Stir in the bagoong (shrimp paste) and mix well. Let it cook for about a minute to bring out its umami flavor. -
Pour in the coconut milk.
Add the coconut milk and let it simmer gently. Cook until the pork becomes tender — around 20 minutes. -
Add the veggies and chilies.
Toss in the winged beans (sigarilyas), finger chilies, and bird’s eye chilies if you like it extra spicy. -
Simmer again.
Cover the pan and simmer for another 5–10 minutes, or until the sigarilyas are just tender and coated in that creamy coconut sauce. -
Season to taste.
Add patis (fish sauce) to taste, then give it a final stir. -
Serve and enjoy!
Best enjoyed with a big serving of freshly steamed rice — perfect for soaking up that rich, spicy gata sauce. 😋
