Bicol’s Finest: 6 Dishes in the Bicol Region To Devour

Discover the irresistible flavors of Bicol’s finest dishes! 🧭

Take a delicious detour through the heart of Bicol, where every dish tells a story—and every bite leaves you wanting just one more.

From fiery Bicol Express to delectable Pinangat, get ready to savor the essence of this rich and vibrant cuisine.

🌶️Bicol Express

One of the Bicol Region’s most renowned dishes, Bicol Express features pork simmered in shrimp paste, coconut milk, and an abundance of chili for that irresistible kick! Available in various spice levels, it invites you to explore its bold flavors until you discover the perfect taste that suits your palate.

🍜Pancit Bato

Hailing from the town of Bato, Pancit Bato is a traditional Filipino noodle soup made with sun-dried egg noodles, complemented by pork slices, carrots, peas, cabbage, and a savory blend of oil, salt, pepper, and chicken stock. Served piping hot in generous bowls, Pancit Bato is a comforting and flavorful treat.

🐟Sinanglay

A traditional delicacy from the Bicol Region, Sinanglay offers a delightful blend of flavors. Typically prepared with tilapia, the dish includes tomatoes, onions, garlic, ginger, chili peppers, bok choy, coconut milk, and salt. The fish is stuffed with a savory mix of aromatics before being wrapped in leafy greens like bok choy or taro leaves. Simmered to perfection in rich coconut milk, Sinanglay is best enjoyed with steaming hot rice.

🍲Kinalas

This noodle soup from Bicol boasts a unique blend of noodles, spices, pork or beef brains, and scraped meat from the head. It’s served in a savory brown gravy infused with dried shrimp, vinegar, garlic, shallots, soy sauce, and fish sauce. Garnished with spring onions, fried garlic, or chili peppers—some even add a hard-boiled egg on top. Always served piping hot, its name comes from the Bicolano word kalas, meaning “to remove meat from the bones.”

🦈Kinunot 

A zesty appetizer with an unexpected twist—shark meat or stingray! Surprisingly delicious, Bicolanos ingeniously transform these formidable fish into a delectable dish. Cooked in coconut cream and infused with malunggay (moringa) leaves, Kinunot has become a local favorite. In jest, Bicolanos suggest bringing malunggay on sea trips to ward off sharks. As sharks are now protected, stingray is commonly used in preparing this delightful dish.

🌿Pinangat

A beloved Filipino stew with two main versions. The sour rendition features fish, bilimbi, tamarind, and vinegar, while Bicol’s variation incorporates coconut milk, taro leaves, hot chili peppers, and fish. Rich in taro leaves, the region celebrates this ingredient in many delicacies. Pinangat is typically served with various toppings, generously poured over rice. Its popularity stems from its simple cooking process—just combine all ingredients and cook together with ease.

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