Paleo Bicol Express

Embark on a culinary adventure with this Paleo Bicol Express, a healthier spin on the classic Filipino dish that's bursting with bold, aromatic flavors. This recipe swaps traditional ingredients for paleo-friendly alternatives like coconut aminos while staying true to its roots with rich coconut milk, tender pork belly, and a kick of heat from fresh green chilies. Infused with fragrant ginger, garlic, and kaffir lime leaves, each bite delivers a harmonious blend of creamy, spicy, and savory goodness. Ready in just an hour, this one-pan wonder is perfect for weeknight dinners or meal prep and pairs beautifully with cauliflower rice to keep it grain-free. Dive into this guilt-free take on comfort food and treat your taste buds to a tropical getaway!

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 pound Pork belly
• 1 medium Onion
• 4 Garlic cloves
• 1 inch piece Fresh ginger
• 3 Green chili peppers
• 1 cup Coconut milk
• 2 tablespoons Fish sauce
• 1 tablespoon Coconut aminos
• 2 Kaffir lime leaves
• 1 teaspoon Ground black pepper
• 0.5 teaspoon Salt

Directions

Step 1

Begin by preparing your ingredients: thinly slice the onion, mince the garlic cloves, peel and mince the ginger, and slice the green chili peppers diagonally. Set these aside.

Step 2

Cut the pork belly into 1-inch cubes to ensure even cooking. Set aside.

Step 3

In a large skillet or saucepan, heat the coconut oil over medium-high heat.

Step 4

Once the oil is hot, add the pork belly pieces to the pan. Sauté them until they are browned on all sides, which should take about 5-7 minutes.

Step 5

Remove the browned pork and set it aside. In the same skillet, reduce the heat to medium and add the sliced onion. Sauté the onion until it becomes translucent, for about 3 minutes.

Step 6

Add the minced garlic and ginger to the onion. Stir them together and sauté for another 1-2 minutes until fragrant.

Step 7

Add the sliced green chili peppers to the skillet and stir them in with the aromatics for another minute.

Step 8

Return the browned pork to the skillet. Pour in the coconut milk and stir well to combine.

Step 9

Add the fish sauce, coconut aminos, and kaffir lime leaves to the pork and coconut milk mixture. Stir everything together.

Step 10

Season with ground black pepper and salt, adjusting to taste as needed.

Step 11

Bring the mixture to a gentle simmer. Reduce the heat to low and cover the skillet with a lid.

Step 12

Let the Bicol Express simmer slowly for about 25-30 minutes, stirring occasionally, until the pork is tender and the flavors have melded well together.

Step 13

Once done, remove the kaffir lime leaves and discard them.

Step 14

Serve the Paleo Bicol Express hot, ideally with cauliflower rice to maintain its paleo compliance, and enjoy the flavorful and spicy dish!

Nutrition Facts

Serving size	(1083.9g)

Amount per serving	% Daily Value*
Calories	2867.4

Total Fat 269.7g	0%
Saturated Fat 111.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 326.6mg	0%
Sodium 4363.5mg	0%
Total Carbohydrate 60.6g	0%
Dietary Fiber 7.7g	0%
Total Sugars 35.5g
Protein 49.9g	0%

Vitamin D 0IU	0%
Calcium 151.5mg	0%
Iron 5.0mg	0%
Potassium 1724.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.6%

Protein: 7.0%

Carbs: 8.4%