AuthorBiteSizedExperience a burst of flavor with our Bicol Express Donburi—a delectable fusion of spicy Bicol Express sauce and savory toppings served over a bed of steaming rice
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.
Add coconut cream and bring to a boil. Stir in patis, salt, and pepper. Simmer until thickened. Mix in siling pang sigang. Set aside.
Season pork chops with salt and pepper. In a bowl, combine flour, salt, and pepper until well combined.
Coat the pork chop pieces in flour, then dip in beaten eggs, and breadcrumbs.
Deep fry until golden and crispy. Blot excess oil with paper towels and slice.
Drizzle bicol express sauce over a hot bowl of rice and top with crispy katsu and sliced spring onions. Happy eating!
Ingredients
Directions
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.
Add coconut cream and bring to a boil. Stir in patis, salt, and pepper. Simmer until thickened. Mix in siling pang sigang. Set aside.
Season pork chops with salt and pepper. In a bowl, combine flour, salt, and pepper until well combined.
Coat the pork chop pieces in flour, then dip in beaten eggs, and breadcrumbs.
Deep fry until golden and crispy. Blot excess oil with paper towels and slice.
Drizzle bicol express sauce over a hot bowl of rice and top with crispy katsu and sliced spring onions. Happy eating!
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