Makes 16 to 20 pieces
Preparation and cooking time: 45 minutes


3 tablespoons cooking oil
3 tablespoons minced garlic
¼ cup minced onion
2 tablespoons minced ginger
¼ cup sliced siling haba
¼ cup sliced siling labuyo
½ kilo pork belly, diced
2 tablespoons patis
⅓ cup raw bagoong alamang
2 cups coconut cream
2 teaspoons salt
2 teaspoons pepper
Lumpia wrappers
Cooking oil, for frying


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.
2. Add the pork and then continue cooking until browned, about 5 to 7 minutes. Stir in patis and bagoong alamang and stir, continue to cook for a few more minutes.
3. Pour the coconut cream in. Bring to a boil. Simmer for 40 minutes or until the pork is tender and is reduced. Add salt and ground black pepper to taste.
4. Place a spoonful of the Bicol express onto a lumpia wrapper and wrap, sealing the edges with water. Heat oil in a deep pot over medium-high heat then deep fry the rolls until golden, about 3-5 minutes.
5. Serve hot with a bowl of sinamak!

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