Pork Binagoongan sa Gata is a Filipino dish made with tender pork belly, sautéed shrimp and simmered in a creamy coconut milk sauce.
Looking for more FIlipino dishes? Try this pork bicol express, filipino pork barbecue, and cripsy lechon kawali.
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What is Pork Binagoongan with Gata?
Pork Binagoongan sa Gata or Pork with sauteed shrimp in coconut mik is a popular filipino food that involves simmering pork belly in a mixture of shrimp paste (binagoongan) and coconut milk (gata).
It has a perfect level of spiciness from the chilies, making it a perfect pairing with the sweetness of the coconut milk.
Ingredients Notes & Substitutions
Here are the lists of ingredients needed for Binagoongan Baboy sa Gata.
- Pork: This recipes uses pork belly, cut into bite-sized pieces.
- Sauteed Shrimp Adds a distinct flavor and depth to the dish. It's a fermented condiment made from ground shrimp. You will find them in any Filipino Store or Asian Store. (used to dip green mangoes)
- Coconut Milk: You can use fresh from extracted grated coconut flesh or canned coconut milk. Do not use coconut cream as they are thicker. This provides the creamy sauce and sweetness to the dish.
- Chili: Red chili or Green chili peppers works great, for extra kicks.
- Onion: White, yellow or red onion works fine.
- Garlic: About 4 garlic cloves.
- Bay Leaf: About 3 bay leaves, for aromatics and flavor.
- Fresh Tomatoes: For some acidity.
- Sugar: White sugar or brown sugar this is to balance the flavor.
Please see the recipe card at the end of the post for the complete ingredient list exact measurements and instructions.
How to make it
Step 1. Brown the pork. Place the pork slices in a heavy bottom pot. Partially fill with water, 3 bay leaves, and garlic. Season with salt and black pepper.
Cover and simmer in medium heat for 20 minutes until the water has reduced and pork is tender. Transfer to a plate and set aside.
Quick Tip: Cover the pan or pot while cooking the pork to minimize splattering and reducing the risk of burns from hot oil.
Step 2. Sautè Aromatics. In the same pot, saute onion for 2-3 minutes until translucent. Saute garlic, chopped tomatoes and stir for another 2-3 minutes. Add browned pork back in.
Step 3. Add Sauteed Shrimp Paste. Stir in sauteed shrimp and mix until evenly distributed.
Step 4. Pour Coconut Milk: Stir in coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 15-20 minutes, stirring occasionally, until the pork is tender and the sauce has thickened slightly.
Serve ginataang bagoong with pork in coconut milk with a side of steamed white rice, or sinangag for a satisfying meal.
Cooking Tips
Here are some tips in making the best Binagoong baboy sa gata.
- Opt for pork belly for its succulent and tender texture. However, you can also use pork shoulder or loin if preferred. Make sure the meat are fresh.
- Taste as you go and adjust the amount of shrimp paste and sugar for perfect balance. Season with salt and pepper to taste.
- Make sure to cover the pan or pot when cooking or searing pork to avoid splatter.
Store
For leftovers, transfer Ginataang Baboy in airtight container and store in refrigerator for up to 4-5 days.
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Recipe
Pork Binagoongan sa Gata
Ingredients
- 2 lbs. pork belly cut into bite size pieces
- 1 cup coconut milk
- ¼ cup sauteed shrimp paste or more if needed
- 3 pieces green or red chilies stemmed and minced
- 4 cloves garlic 2 minced and 2 crushed
- 1 small onion peeled and chopped
- 1 teaspoon sugar adjust according to taste
- 2 pieces roma tomatoes chopped
- salt and pepper to taste
Instructions
- Wash and dice the pork belly into bite-sized pieces. Chop the onion, tomato and mince the garlic.
- Place pork belly in a pot or skillet and partially fill it up with water. Add bayleaves and smashed garlic.
- Cover and simmer over medium heat for 20-30 minutes until the meat becomes tender and most of the water has evaporated.
- Remove the cover and allow the remaining water to evaporate. Render the fat from the pork and cook until golden brown, tossing it constantly. Be careful, as they may splatter. Transfer pork belly to a plate and remove excess oil.
- On the same skillet, add chopped onion and minced garlic sautè until fragrance about 2 minutes.
- Add the ripe tomatoes and continue sautéing until they caramelize, about 3 minutes. Add more oil, if needed.
- Add pork back in, shrimp paste and chilies. Sautè for a minute or two until combined.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 15-20 minutes, stirring occasionally, until the pork is tender and the sauce has thickened slightly.
- Season with sugar, salt, and pepper according to your taste preferences. Adjust the seasoning as needed to achieve a balanced flavor profile.
- Once the pork is cooked through and the sauce has thickened to your liking, remove the pan from the heat. Serve hot with steamed rice.
Notes
- Opt for pork belly for its succulent and tender texture. However, you can also use pork shoulder or loin if preferred. Make sure the meat are fresh.
- Taste as you go and adjust the amount of shrimp paste and sugar for perfect balance. Season with salt and pepper to taste.
- Make sure to cover the pan or pot when cooking or searing pork to avoid splatter.
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