The cooking time of this pork binagoongan sa gata 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.
Pork Binagoongan sa Gata Recipe
Pork belly cooked in shrimp paste and coconut milk
Ingredients
Pork Binagoongan sa Gata Ingredients
- 1 kilo pork (use pork belly), cubed
- 2 tablespoons corn oil
- 6 cloves Garlic chopped
- 1 white onion minced
- 5 Small tomatoes chopped
- 1/2 Cup shrimp paste (bagoong alamang) (Vegan? Use Vegetarian Bagoong)
- 3 tablespoos Vinegar
- 1 and 1/2 teaspoons sugar
- black pepper to taste
- 3 eggplant sliceddiagonally
- 1/2 Cup coconut cream (kakang gata)
Instructions
- 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.
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