Bicol Express Fritters with Marinara Sauce Recipe

Bicol Express


  • 500 grams pork belly, cut in slices
  • 1/2 cup finger chili, siling haba
  • 1 cup coconut milk
  • 1/2 cup sauteed shrimp paste (bagoong alamang)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp fish sauce
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 250 grams all-purpose cream
  • 250 grams cheese, sliced thinly into sticks
  • 150 grams sigarilyas, chopped thinly lumpia wrapper,
  • 1 pack or 10-12 pcs

Cooking Instructions:

  1. In a saucepan, sauté garlic and onion. Add the pork and finger chili pepper. Saute until pork starts to render fat and edges turn to brown. Add shrimp paste, fish sauce and stir, then pour the coconut milk, all-purpose cream.
  2. Simmer and cook until pork is tender and oily, simmer until the sauce is thick. Put in sigarilyas until cooked. Place lumpia wrapper on a plate. Put in Bicol Express mixture and cheese sticks. Roll and dip in Marinara Sauce.


Marinara Sauce:

  • 1 head garlic, minced
  • 1 cup shrimp stock
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 2 tbsp basil leaves, fresh, coarsely chopped
  • 1 tbsp parsley, fresh, coarsely chopped
  • 250 grams tomato sauce
  • 6 tomatoes, coarsely chopped
  • 1 tbsp tomato paste

Cooking Instructions:

  1. Saute olive oil, garlic, tomato paste and tomatoes in a pan. Put in tomato sauce, shrimp stock, and red wine. Add salt, pepper, basil, and parsley.

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