Bicol Express / Ginataang Manok (Spicy Coconut Milk, Ginger, Garlic & Chili Braise) – Authentic Philippines Recipe
From the volcanic Bicol region: rich coconut milk simmered with ginger and green chilies until velvety.
- Country of Origin
- 🇵🇭 Philippines (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Bite-sized pork or chicken thighs (or jackfruit), Crisp green beans and red chilies, Steamed jasmine rice, Thick coconut cream (kakang gata), Fresh ginger
Ingredients for Bicol Express / Ginataang Manok (Spicy Coconut Milk, Ginger, Garlic & Chili Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) bite-sized pork or chicken thighs (or jackfruit), prepped into bite-sized pieces
- 1.5 cups crisp green beans and red chilies, washed and trimmed
- 1 cup steamed jasmine rice
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut cream (kakang gata)
- 1.5 tbsp traditional Philippines seasoning (fresh ginger, 6 cloves garlic, lemongrass)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown bite-sized pork or chicken thighs (or jackfruit) for 5 minutes.
- Add minced onion, garlic, thick coconut cream (kakang gata), and fresh ginger, 6 cloves garlic, lemongrass, stirring for 2 minutes until deeply aromatic.
- Add crisp green beans and red chilies and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed jasmine rice right before serving warm.