Binagoongan Baboy sa Gata
Binagoongan Baboy sa Gata with pork belly stewed in coconut milk, shrimp paste, and chili peppers. It's a hearty, boldly flavored dish that’s perfect with steamed rice.
Servings: 6 Servings
Calories: 963kcal
Ingredients
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 pounds pork belly, cut into 1-inch cubes
- 2 Roma tomatoes, chopped
- 2 tablespoons sauteed shrimp paste
- 2 tablespoons vinegar
- 1 can (13 ounces) coconut milk
- 1 cup water
- 6 Thai chili peppers, stemmed and minced
- 1 teaspoon sugar
- salt and pepper to taste
Instructions
- In a wide pan or skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook until lightly browned.
- Add tomatoes and cook, mashing with the back of the spoon, until softened.
- Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.
- Add vinegar and allow to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add coconut milk, water, chili peppers, and sugar.
- Lower heat, cover, and simmer until it begins to render fat and pork is fork-tender.
- Season with salt and pepper to taste. Serve hot.
Video
Notes
- Freeze the pork belly until partially firm to make slicing easier. Make sure the pieces are in uniform sizes to ensure even cooking.
- I use sauteed shrimp paste with a tamer "fishy taste." If using raw bagoong, saute it a few minutes longer until nicely browned.
- The vinegar will help balance the strong flavors of the dish. Once added to the pan, boil it uncovered and without stirring until mostly absorbed to cook off the acidity.
- To ensure a smooth sauce, simmer, and do NOT allow the coconut milk to a rolling boil lest it curdles and separates.