Pork Binagoongan sa Gata
Pork BInagoongan sa Gata is a Filipino dish made with tender pork belly, sautéed shrimp and simmered in a creamy coconut milk sauce. Serve with a side of steamed white rice for a perfect and satisfying meal.
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.
Nutrition
Calories: 608.1kcalCarbohydrates: 21.2gProtein: 29.9gFat: 49.6gSaturated Fat: 42.8gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.1gCholesterol: 356.3mgSodium: 1134.6mgPotassium: 662mgFiber: 1.5gSugar: 7.3gVitamin A: 47.7IUVitamin C: 15.8mgCalcium: 204.2mgIron: 10.1mg
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