This binagoongang baboy recipe is a variation of the usual dish because it contains coconut milk. Depending on the region, some put lots of finger chili peppers to make it spicy which resembles bicol express. But don’t confuse this dish to Bicol express. This binagoongang baboy sa gata dish have eggplants whereas bicol express only have green chili peppers. This recipe I have here is for those who don’t like spicy food. In using coconut milk, you can also use coconut cream for a thicker and richer tasting dish.
To cook binagoongang baboy sa gata; Put the cubed pork belly in a small pot. Pour some water just enough to cover the meat. Cover. Boil the pork belly for about 15 to 20 minutes. Set aside. In a medium size wok or carajay, heat cooking oil and saute garlic until fragrant. Then add the onion and saute until soft. Add in the tomatoes and saute until it becomes soft and almost minced. Add in the shrimp paste and saute for a few minutes. Then add in the boiled pork. Saute for a minute then add 1/4 cup pork broth (the broth from your boiled pork belly). Simmer until the pork is tender then add vinegar, sugar, salt and pepper to taste. Add more broth if necessary. Then add the eggplant and coconut milk. Then simmer again until the liquid is thick and eggplants are soft for about 8 minutes.
How to Cook Binagoongang Baboy sa Gata
Ingredients
- 1/2 kilo pork belly liempo, cubed
- 1 Tbsp. cooking oil
- 3 cloves garlic chopped
- 1 small red onion chopped
- 3 small tomatoes chopped
- 1/4 cup shrimp paste bagoong alamang
- 1 1/2 Tbsp. vinegar
- 1 tsp. sugar
- salt and pepper to taste
- 1 eggplant sliced diagonally
- 1 cup coconut milk
Instructions
How to cook Binagoongang Baboy sa Gata:
- Put the cubed pork belly in a small pot. Pour some water just enough to cover the meat. Cover.
- Boil the pork belly for about 15 to 20 minutes. Set aside.
- In a medium size wok or carajay, heat cooking oil and saute garlic until fragrant. Then add the onion and saute until soft.
- Add in the tomatoes and saute until it becomes soft and almost minced.
- Add in the shrimp paste and saute for a few minutes. Then add in the boiled pork.
- Saute for a minute then add 1/4 cup pork broth (the broth from your boiled pork belly).
- Simmer until the pork is tender then add vinegar, sugar, salt and pepper to taste. Add more broth if necessary.
- Then add the eggplant and coconut milk. Then simmer again until the liquid is thick and eggplants are soft for about 8 minutes. Serve hot.
