Makes 2-3 servings
Preparation and cooking time: 1 hour


Bicol Express Sauce:
3 tablespoons cooking oil
2 tablespoons garlic, minced
1 piece red onion, minced
1 tablespoon ginger, minced
2 pieces siling labuyo, minced
1/8 cup bagoong alamang
2 cups coconut cream
1 tablespoon patis
1 teaspoon salt
1 teaspoon ground black pepper
2 pieces siling pang sigang, sliced

2 pieces pork chop, boneless
2 teaspoons salt
2 teaspoons ground black pepper
½ cup flour
2 pieces eggs
1 cup breadcrumbs
Oil, for deep frying
Rice, cooked
Spring onions, sliced thinly


Bicol Express Sauce:
1. Heat a pan on medium-high heat and then pour-in the cooking oil. Sauté the garlic, onion, ginger and chilies until fragrant, a few minutes. Add bagoong alamang and cook for a few more minutes.
2. Add coconut cream and bring to a boil. Stir in patis, salt, and pepper. Simmer until thickened. Mix in siling pang sigang. Set aside.

1. Season pork chops with salt and pepper.
2. In a bowl, combine flour, salt and pepper until well combined.
3. Coat the pork chop pieces in flour, then dip in beaten eggs, and breadcrumbs.
4. Deep fry until golden and crispy. Blot excess oil with paper towels and slice.
5. Drizzle bicol express sauce over hot bowl of rice and top with crispy katsu and sliced spring onions. Happy eating!

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