Go Back
Binagoongan Baboy sa Gata in a white serving bowl
Print Recipe
4.80 from 5 votes

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.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 963kcal
Author: Lalaine Manalo


  • 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


  • 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.



  • 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.