FlamingFoodies recipe
Trinidad Moruga Bicol Express
A fearlessly hot take on the beloved Filipino pork and chili stew, using Trinidad Moruga scorpion peppers to push this comfort food into serious heat territory while keeping all the rich coconut cream and funky shrimp paste that makes it so satisfying.
Filipino pork stew braised in coconut cream with Trinidad Moruga scorpion peppers, shrimp paste, and aromatics. Rich, creamy, and devastatingly hot.
Ingredients
Main Components
- 2 lbspork belly, cut into 1-inch cubes
- 4-6 wholeTrinidad Moruga scorpion peppers, stems removed, left whole
- 2 canscoconut cream, 13.5 oz cans, full-fat
- 3 tbspbagoong alamang, fermented shrimp paste
- 1 largeyellow onion, diced
- 6 clovesgarlic, minced
- 2 inchfresh ginger, minced
- 2 tbspfish sauce
- 1 tbsppalm sugar, or brown sugar
- 2 cupswater
Method
1. Brown the pork belly Get your heavy pot nice and hot over medium-high heat. Add those pork belly cubes in a single layer—don't crowd them or they'll just steam instead of getting that gorgeous golden crust. Let each side sear for 2-3 minutes until they release easily and look deeply golden. All that rendered fat? That's liquid gold for building flavor, so leave it right there in the pot.
Watch for: The pork releases easily when it's ready to flip, and you'll hear the sizzle calm down a bit
Tip: Patience here pays off—proper browning gives you so much more flavor in the final dish
2. Build the aromatic base Toss the diced onion right into that lovely pork fat and let it get soft and translucent, about 3 minutes. Then add your garlic and ginger, stirring just until you can smell that incredible aroma filling your kitchen. You want the garlic to smell toasted and sweet, not sharp and raw.
Watch for: Your kitchen should smell absolutely amazing, and the garlic won't have that raw bite anymore
3. Add seasonings and scorpion peppers Time for the good stuff. Stir in that funky, salty bagoong along with fish sauce and palm sugar until everything's well mixed. Now comes the moment of truth—add those whole Trinidad Moruga peppers. Keeping them intact is key here; you want their heat and flavor to slowly infuse the dish without turning it into a weapon of mass destruction.
Watch for: The bagoong should smell rich and slightly caramelized, not burnt
Tip: Seriously, wear gloves when handling those scorpions, and whatever you do, don't rub your eyes
4. Simmer in coconut cream Pour in both cans of coconut cream and the water, giving everything a good stir to bring it together. Bring the whole thing to a rolling boil, then dial it back to a gentle simmer. Cover it up and let it work its magic for 35-40 minutes. The pork should become fork-tender, and don't worry if the coconut cream looks a little broken—it'll come back together beautifully.
Watch for: The pork practically falls apart when you poke it with a fork, and the sauce lightly coats a spoon
Equipment
- Heavy-bottomed pot or Dutch oven
- Disposable gloves for handling peppers
- Wooden spoon for stirring
Make ahead
- This keeps beautifully for up to 2 days in the fridge, though fair warning—the heat actually gets more intense as it sits. If you're making it ahead, maybe start with fewer peppers and taste as you go.
Storage
- Store covered in the fridge for up to 4 days, or freeze for up to 3 months. The coconut cream might look a little separated when you thaw it, but it'll come back together when you reheat.
Reheat
- Warm it gently over low heat, stirring now and then. If it's gotten too thick, splash in a little coconut cream to loosen it up. The microwave works too—just stop and stir every 30 seconds so it heats evenly.
Top tips
- Those whole scorpion peppers are your friends—they'll give you serious heat without making the dish completely inedible for mere mortals
- Keep some extra coconut cream on hand to drizzle over rice or add to the pot if someone needs immediate heat relief
- This actually gets better after sitting for half an hour—all those flavors meld together and the heat spreads more evenly throughout
Substitutions
- Can't find Trinidad Morugas? 7-pot peppers or Carolina Reapers will do the job just as well
- Regular shrimp paste works if you can't get bagoong alamang, but use a bit less since it tends to be saltier
- Coconut milk is fine instead of coconut cream, though your sauce won't be quite as rich and creamy
Serve with
- Serve over plenty of steamed jasmine rice—and I mean plenty, you'll need it
- Keep ice-cold coconut water or whole milk within arm's reach for anyone who bites off more than they can chew
- A dollop of plain yogurt or extra coconut cream on the side works wonders for cooling things down
Find another recipe
Open archive →Trinidad Moruga Bicol Express
A fearlessly hot take on the beloved Filipino pork and chili stew, using Trinidad Moruga scorpion peppers to push this comfort food into serious heat territory while keeping all the rich coconut cream and funky shrimp paste that makes it so satisfying.
Prep
20 min
Cook
45 min
Active
25 min
Total
1 hr 5 min
Yield
6 servings
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Peppers in this recipe
Why this recipe works
Editorial notes before you cook
If regular Bicol Express feels like a warm hug, this version is more like getting tackled by that hug—in the best possible way. We're taking everything that makes the original so comforting—tender pork belly swimming in coconut cream, that incredible depth from fermented shrimp paste—and cranking up the heat with Trinidad Moruga scorpions. These aren't just hot peppers thrown in for shock value; they bring a fruity complexity that builds into an intense but somehow still pleasant burn. The coconut cream doesn't just cool things down, it carries all those flavors together into something that'll clear your sinuses and warm your soul at the same time.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Fast table win
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Why readers stick with it
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Brown the pork belly
Get your heavy pot nice and hot over medium-high heat. Add those pork belly cubes in a single layer—don't crowd them or they'll just steam instead of getting that gorgeous golden crust. Let each side sear for 2-3 minutes until they release easily and look deeply golden. All that rendered fat? That's liquid gold for building flavor, so leave it right there in the pot.
- 2
Step 2 of 4
Build the aromatic base
Toss the diced onion right into that lovely pork fat and let it get soft and translucent, about 3 minutes. Then add your garlic and ginger, stirring just until you can smell that incredible aroma filling your kitchen. You want the garlic to smell toasted and sweet, not sharp and raw.
- 3
Step 3 of 4
Add seasonings and scorpion peppers
Time for the good stuff. Stir in that funky, salty bagoong along with fish sauce and palm sugar until everything's well mixed. Now comes the moment of truth—add those whole Trinidad Moruga peppers. Keeping them intact is key here; you want their heat and flavor to slowly infuse the dish without turning it into a weapon of mass destruction.
- 4
Step 4 of 4
Simmer in coconut cream
Pour in both cans of coconut cream and the water, giving everything a good stir to bring it together. Bring the whole thing to a rolling boil, then dial it back to a gentle simmer. Cover it up and let it work its magic for 35-40 minutes. The pork should become fork-tender, and don't worry if the coconut cream looks a little broken—it'll come back together beautifully.
Troubleshooting
Tips that matter
- Those whole scorpion peppers are your friends—they'll give you serious heat without making the dish completely inedible for mere mortals
- Keep some extra coconut cream on hand to drizzle over rice or add to the pot if someone needs immediate heat relief
- This actually gets better after sitting for half an hour—all those flavors meld together and the heat spreads more evenly throughout
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
This keeps beautifully for up to 2 days in the fridge, though fair warning—the heat actually gets more intense as it sits. If you're making it ahead, maybe start with fewer peppers and taste as you go.
Storage
Store covered in the fridge for up to 4 days, or freeze for up to 3 months. The coconut cream might look a little separated when you thaw it, but it'll come back together when you reheat.
Reheat
Warm it gently over low heat, stirring now and then. If it's gotten too thick, splash in a little coconut cream to loosen it up. The microwave works too—just stop and stir every 30 seconds so it heats evenly.
Serve it like you mean it
Finish, pair, and plate
- Serve over plenty of steamed jasmine rice—and I mean plenty, you'll need it
- Keep ice-cold coconut water or whole milk within arm's reach for anyone who bites off more than they can chew
- A dollop of plain yogurt or extra coconut cream on the side works wonders for cooling things down
FAQ
The repeat questions
How do I know if these peppers are too hot for my family?
If they're asking this question, they probably are. Start with just 2 peppers for the whole batch and taste carefully—remember, the heat builds over several minutes, so don't judge too quickly.
Can I fish out the peppers before serving?
Absolutely! Pull out those whole peppers before you bring it to the table if you want the flavor without the risk of someone accidentally biting into pure fire. The sauce will still have plenty of heat from the infusion.
Help! I'm breathing fire—what actually works to cool it down?
Dairy is your best friend here—milk, ice cream, yogurt. Rice and bread help soak up the oils too. Whatever you do, don't reach for water or beer—they'll just spread the heat around and make everything worse.
Heat profile
Serious firepower
Built for spice people who still want the dish to taste complete and not one-note.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Planned but practical
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Best moment
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
Cook this with
Three useful buys before you start
These are the highest-signal buys for this specific recipe: one sauce, one pantry staple, and one tool that genuinely makes the dish easier to repeat.
Sauce
Torchbearer Garlic Reaper
Torchbearer · Best for wings
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Harissa Paste
Roast-anything helper
Roasts, braises, and yogurt sauces. The smoky-chili shortcut for roast carrots, meatballs, chicken thighs, and yogurt sauces that need a little menace.
Grab the pantry stapleGear
Fermentation Jar Kit
DIY hot sauce
Homemade sauce projects. A clean starter kit for building fermented hot sauces and pepper mash at home.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Torchbearer Garlic Reaper
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
An extremely hot garlic-forward sauce that somehow keeps real flavor structure under all that reaper pressure.
Los Calientes Rojo
Use this when you want a brighter finishing hit next to the deeper flavors already built into trinidad moruga bicol express.
A balanced, smoky-red sauce that hits the sweet spot between everyday usability and enough bite to stay interesting.
Shop the pantry
Staples for this flavor lane
Roast-anything helper
$8-$15Harissa Paste
Roasts, braises, and yogurt sauces. The smoky-chili shortcut for roast carrots, meatballs, chicken thighs, and yogurt sauces that need a little menace.
Check price on AmazonSmoky shortcut
$4-$10Chipotle Peppers in Adobo
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
Check price on AmazonClean chile hit
$7-$12Huy Fong Sambal Oelek
Fried rice, noodles, and spicy sauces. Straight chili paste for fried rice, noodle sauces, mayo mixes, and dishes that want heat without sweetness.
Check price on AmazonGear that pays off
Tools that make this easier to repeat
DIY hot sauce
$20-$35Fermentation Jar Kit
Homemade sauce projects. A clean starter kit for building fermented hot sauces and pepper mash at home.
Check price on AmazonSauce lab
$35-$60Molcajete Mortar and Pestle
Fresh salsa and chunky chili pastes. The right move for salsa macha, charred pepper pastes, and rough-textured marinades with bite.
Check price on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Kitchen staple
12-Inch Cast Iron Skillet
The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges. Best for weeknight proteins and pan sauces.
View on AmazonFresh verde
Cholula Green Tomatillo Hot Sauce
Tangy tomatillo base with a brighter, greener heat than the red. A natural pour on fish tacos, avocado toast, huevos rancheros, and grilled corn. Best for fish tacos, grilled corn, and verde dishes.
View on Amazon
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