Be ready to rock your taste buds! Binagoongan Baboy Gata is a rich delicious, spicy-flavoured dish that is sure to become an all-time favourite of the family. It’s made with stewed pork belly with coconut milk and shrimp paste and chilli peppers. It’s creamy delicious, flavorful, and best when served with rice steamed.
- Cooking tips
- Serve suggestions
- Refusing to store leftovers
- More delicious recipes for pork stew
- Binagoongan Baboy sa Gata
Do you remember the time I told you that if there was one recipe on Kawaling Pinoy that you must try, it’s the ginataang far along? So, let’s create two of them because this binagoongan Bboy sa gata is going to delight your taste buds.
My best friend’s birthday was two weekends in the past and I drove out to San Diego bright and early the next day to cook and set up for the easy celebration she was hosting at her home. As Filipino celebrations are ordinary celebration that typically includes the whole neighbourhood as well as lots of food! There were two tables filled with all kinds of Filipino favourites.
In addition to the kare-kare and orange poultry, BBQ fish, pork, and other dishes her family cooked I also cooked pancit Palabok, baked macaroni as well as buko pandan. Of all the food options that I could choose from what really stood out for me was binagoongan so gata that the birthday girl herself prepared. I could not get enough of the tender pork that was smothered in a delicious coconut sauce. I went back to the dining table in order to refill my plate.
I’ve prepared the pork dish binagoongan more times than I could count but I had no idea prior to her birthday party that you could cook it using coconut milk. I’ve certainly gained back the time since I’ve cooked the dish three times since my amazing discovery.
The two meals are identical in terms of cooking and ingredient selection. Cubed pork belly is sauteed in garlic, onions tomatoes, shrimp, and onion paste until well browned, it is then dipped in coconut chilli peppers and milk until they are fork-tender. The resultant creamy sauce is divine served over rice that has been steamed!
- Refrigerate the pork belly until it is firm enough so that it is easier to slice. Be sure the pieces are uniformly sized to ensure even cooking.
- You can replace the belly with a slimmer cut like a pork shoulder to reduce weight and calories.
- I prefer sauteed shrimp paste, which has a less “fishy taste”. If you are using raw bagoong, sauté it for a few minutes more until it is nicely brown.
- The vinegar helps neutralize the strong flavour in the food. After adding it into the skillet, simmer it with no stirring, until it is mostly absorbed. to remove the acidity.
- If you’d like more sauce, add water to one cup.
- I enjoy the flavour with a strong spice kick. If you’d like to reduce spice, rub away the veins and seeds of chillies prior to mincing or reducing the number of chilli peppers by the recipe.
- For a smooth and smooth sauce make sure to simmer it, but DO not allow the coconut milk to come to a boilover, to ensure that it does not curdle and separates.
- Eggplant is a classic ingredient in pork binagoongan. Cut the vegetables into 1-inch thickness, then fry them in the pan until tender and lightly browned and then toss them in the dish after a couple of minutes of cooking. Or serve it on its own.
Serve this creamy dish as a main meal for dinner or lunch with cooked noodles and some fried eggplants served on the side.
Storing any leftovers
- Because of the milk from the coconut, this stew of pork isn’t able to keep long outside of refrigeration, particularly during warm temperatures. Keep it in a container that has the tightest fitting lid and store in the refrigerator for at least 3 days.
- It is also possible to freeze it for as long as and expect a slight alteration in the texture because the sauce may separate when the process of freezing. It’s still suitable for consumption, but it could become dry.
More creamy pork stew recipes
Bicol Express is delicious comfort food! Made with pork cubes simmered using coconut milk as well as chilli peppers. The result is deliciously creamy, spicy, and delicious. Serve it with steamed rice to make an incredibly rich and delicious dish!
- 1 tablespoon oil
- 1 onion peeled and chopped
- 3 cloves of garlic, chopped and peeled
- 2 pounds of pork belly chopped into 1-inch cubes
- 2 Roma tomatoes cut into pieces
- 2 tablespoons sauteed shrimp paste
- 2 tablespoons vinegar
- 1 can (13 pounds) of coconut milk
- 1 cup of water
- 6. Thai chilli peppers that are stemmed and chopped
- 1 teaspoon sugar
- salt and pepper as desired
- In a large pan or skillet on medium-high heat, heat oil.
- Add the garlic and onions to cook until the garlic is soft.
- Add the pork, and cook until it is lightly cooked and lightly.
- Add tomatoes to the pot and cook, stirring with the spoon’s back until the tomatoes soften.
- Add the shrimp paste to the pan and cook, stirring often for approximately 1 – 2 minutes.
- Pour in the vinegar and let it come to a boil, covered and unaffected for approximately three to five minutes.
- Incorporate coconut milk along with water, chilli peppers and sugar.
- Reduce heat, cover and cook until it begins to reduce fat and the pork is tender to the fork. Sprinkle with pepper and salt to taste. Serve hot.
Calories: 963kcal, Carbohydrates: 5g, Protein: 19g, Fat: 96g, Saturated Fat: 41g, Cholesterol: 165mg, Sodium: 236mg, Potassium: 511mg, Sugar: 2g, Vitamin A: 225IU, Vitamin C: 13mg, Calcium: 48mg, Iron: 3.4mg