One of the classic dishes Filipinos love is Pork Binagoongan. This dish gets its flavor from the bagoong (shrimp paste) as it is made with a fermented mixture of small shrimps and salt. In this recipe, we added coconut milk to balance out the saltiness of the dish. Expect creamier and tastier chunks of pork served with steamed greens and lots of hot rice.
Pork Binagoongan sa Gata
Makes 5-6 Servings
1 kilo Pork belly (liempo), sliced into 1 1⁄2 inch pieces
4 cups Water
1⁄2 cup White vinegar
4-5 cloves Garlic, peeled and roughly crushed
1/2 tsp Whole black peppercorns
1 Large bay leaf
1/4 cup Jolly Heart Mate Canola Oil
4 cloves Garlic, minced
1 Large onion, diced
3 Medium tomatoes, diced
3 Tbsps Sautéed shrimp paste (bagoong)
1/2 cup Coconut cream
1 Finger chili (siling mahaba)
•Freshly cracked black pepper, to taste
- Put the pork belly, water, white vinegar, garlic, peppercorns, and bay leaf in a large pot and bring to a boil. Simmer until pork is tender. Remove the scum that forms on the surface until broth becomes clear. When the pork is tender, remove from the pot and gently rinse under cool running water. Set aside.
- Strain the broth used for boiling and set aside. Discard the rest.
- In a large saucepan, heat a generous amount of canola oil and sauté the garlic until fragrant. Add the chopped onions and tomatoes and continue cooking until softened.
- Add the cooked pork and three tablespoons of bagoong. Stir to mix and fry for 3-5 minutes. Add the coconut cream, a cup of the reserved broth, and finger chili. Simmer until sauce is thickened and desired consistency is reached. Add freshly cracked black pepper and another tablespoon of bagoong (if desired) to taste. Stir to mix just before turning off the flame. Serve with steamed greens and lots of hot rice.
Recipe and photo by Idda Aguilar