Pork Binagoongan sa Gata

Pork belly cooked in shrimp paste and coconut milk


September 2008 | By Sharlene Tan
Pork Binagoongan sa Gata
Print Recipe
user rating
Rate this Recipe Bookmark Recipe

at a glance

Main Ingredient

Pork

Type

Main Dishes

Preparation Time

00:00:00


Date Published

September 2008

The cooking time of this dish is dependent on the size of the pork cubes—cut them smaller if you're pressed for minutes. Not into creamy stews? Skip the coconut cream.  (Click to see binagoongan recipes)

Serves 4

1 kilo pork belly (liempo), cubed
2 tablespoons corn oil
6 cloves garlic, chopped
1 white onion, minced
5 small tomatoes, chopped
1/2 cup shrimp paste (bagoong)
   (Vegan? Use Vegetarian Bagoong)
3 tablespoons vinegar
1 1/2 teaspoons sugar
salt and black pepper to taste
3 eggplants, sliced diagonally
1/2 cup coconut cream

Place cubed liempo in a stockpot. Cover with water and let boil for at least 15 minutes. Prepare the rest of the ingredients while meat is cooking.

Pour corn oil into a hot pan. Sauté garlic and onions until softened. Add tomatoes and cook until softened too. Stir-fry bagoong until aromatic then put in boiled pork pieces and 1/2 cup of the boiling water used to cook the pork. Simmer until pork softens, then add vinegar and sugar and season with salt and pepper to taste. Add more pork broth if necessary.

When pork is fork-tender, add sliced eggplants and coconut cream. Bring to a boil and simmer until mixture thickens and eggplants are soft, about 10 minutes. Serve with steamed rice.

If you liked this recipe, we highly recommend:  Pork Binagoongan Sushi,
Binagoongang Baboy with Asian Herbsrecipes with bagoong




    NEWSLETTER

    Recipe of the Day

    Potato Poppers
    Try these light and fluffy pastry sticks dipped in Cheez Whiz!
    View Recipe »

    Poll

    What sauce do you like with your pasta?
    VIEW RESULT
    38%
    18%
    23%
    21%
    Get a copy of our