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 mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 40 minutes mins
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.