WATCH: How to Make Lechon Kawali Binagoongan sa Gata
Make binagoongan it with crispy pork belly and rich coconut milk.
Make another version of pork binagoongan by using lechon kawali simmered in a rich, tangy and salty coconut sauce.
Lechon Kawali Binagoongan sa Gata
Prep time 20 minutes
Cooking time 1 hour 30 minutes
1 kilo pork, sliced into 2inch pieces
1 tablespoon salt
corn oil, for deep-frying
2 tablespoons corn oil
1 medium red onion, sliced
1 tablespoon garlic, minced
5 native tomatoes, chopped
1/2 cup shrimp paste (bagoong alamang)
1/2 cup pork stock
3 tablespoons cane vinegar
2 medium eggplant, sliced into 2inch lengths
1/2 cup coconut cream (kakang gata)
1 green finger chili (siling pangsigang)
black pepper, to taste
1 Make the binagoongan sauce: Heat oil in a wok. Sauté onions and garlic until fragrant over medium heat. Add tomatoes and sauté until soft. Add shrimp paste and cook for 1 minute.
2 Add pork stock and vinegar. Cook, without stirring, over medium heat for 5 minutes or until the acidity of the vinegar has evaporated (sauce should no longer be overpoweringly sour).
3 Add eggplants, coconut cream, and chili. Simmer until mixture is thick, about 8 minutes. Season with pepper.
4 To serve: Arrange lechon kawali on top. Pour in remaining sauce. Layer lechon kawali and sauce.