Binagoongan Baboy sa Gata is a delicious Filipino dish that combines tender pork belly with creamy coconut milk and savory shrimp paste. What makes this dish special is how the coconut milk creates a rich, smooth sauce that perfectly balances the strong flavors of the shrimp paste. The pork is cooked slowly until it’s so tender it almost melts in your mouth, while gentle heat from chilies adds just the right amount of spice.
This dish is guaranteed to make any meal special. Serve it over hot rice, and watch as everyone at the table asks for seconds.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The rich coconut milk (gata) perfectly tempers the strong umami of shrimp paste (bagoong)
- Fork-Tender Meat: Slow-cooking ensures melt-in-your-mouth pork belly
- Versatile Dish: Great for both everyday meals and special occasions
- Make-Ahead Friendly: Tastes even better the next day
- One-Pot Wonder: Minimal cleanup required
Binagoongan Baboy sa Gata (Pork Belly in Coconut Milk and Shrimp Paste)
Equipment
- Large Heavy-Bottom Pan or Kawali (Traditional Filipino Wok) Ensures even heat distribution and prevents burning
- Sharp Chef's Knife For uniform cutting of pork belly
- Wooden Spoon or Sandok (Filipino Kitchen Spoon) Won't scratch your pan and perfect for stirring
- Measuring cups and spoons (Panukat) Accurate ingredient portions
- Kitchen scale (timbangan) Precise meat measurement
Ingredients
- 1 kilogram pork belly liempo, cut into 1-inch cubes
- 400 ml coconut milk gata
- 2 tablespoons sautéed shrimp paste ginisang bagoong
- 1 large onion sibuyas, finely chopped
- 6 cloves garlic bawang, minced
- 2 medium tomatoes kamatis, diced
- 2-3 Thai chili peppers siling labuyo, minced
- 2 tablespoons vinegar suka
- 1 tablespoon cooking oil mantika
- 1 teaspoon sugar asukal
- Salt and pepper to taste asin at paminta
Instructions
- First, gather all your ingredients and equipment. You’ll need a large heavy-bottom pan or wok, and make sure your pork belly is cut into 1-inch cubes.
- Heat your pan over medium heat and add oil. Once hot, add the minced garlic and cook until light golden, about 1 minute. Add the chopped onions and cook until they become clear and soft, about 3-4 minutes.
- Add the diced tomatoes to the pan. Cook them until they start to break down and become soft, about 4-5 minutes. You can help them along by pressing them gently with your spoon.
- Now add your pork belly pieces to the pan. Cook them until they’re lightly browned on all sides, about 8-10 minutes, stirring occasionally.
- Add the shrimp paste to the browned pork and stir everything together. Let this cook for about 2 minutes to let the flavors combine.
- Pour in the vinegar. Don’t stir it – just let it boil until most of the liquid has evaporated, about 3-5 minutes. This helps remove the sharp vinegar taste while keeping its flavor.
- Pour in the coconut milk and add the chili peppers. Reduce the heat to low – you want a gentle simmer, not a boil. Cover the pan and let it cook slowly for about 40 minutes, stirring occasionally.
- After 40 minutes, check if the pork is tender by poking it with a fork – it should be very soft. If it’s not tender yet, cook for another 10-15 minutes.
- Once the pork is tender, add the sugar and season with salt and pepper to taste. Give everything a good stir and let it cook for another 2-3 minutes.
- Your Binagoongan Baboy sa Gata is ready when the sauce is creamy and the pork is fork-tender. Serve it hot over freshly steamed rice.
- Remember: Never let the coconut milk boil rapidly as this will make it separate. Keep it at a gentle simmer throughout the cooking process. If the sauce gets too thick while cooking, you can add a little water, one tablespoon at a time.
Tips from Lola’s Kitchen
- Tip #1: Freeze pork belly for 30 minutes before cutting for easier slicing
- Tip #2: Never let coconut milk boil rapidly to prevent curdling
- Tip #3: If sauce is too thick, add water gradually (1 tablespoon at a time)
- Tip #4: Toast bagoong separately first for better flavor
- Tip #5: Add eggplant (talong) in the last 5 minutes for extra authenticity
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin)
- Pair with green mango (hilaw na mangga) on the side
- Garnish with fresh Thai basil leaves (optional)
- Include fried eggplant slices as a traditional side
Troubleshooting
- Sauce Too Thin: Simmer uncovered until it reaches desired consistency
- Meat Too Tough: Continue cooking on low heat, adding water if needed
- Too Salty: Add a splash of vinegar or coconut milk
- Too Spicy: Add more coconut milk or serve with cucumber slices
Ingredient Alternatives
- Pork Belly: Pork shoulder or chicken thighs
- Coconut Milk: Light coconut milk + coconut cream
- Thai Chilies: Bird’s eye chilies or regular red chilies
- Shrimp Paste: Fish sauce (patis) + anchovy paste
- Fresh Tomatoes: Canned diced tomatoes
Storage & Reheating
- Refrigeration: 3-4 days in an airtight container
- Freezing: Up to 3 months (sauce may separate)
- Reheating:
- Stovetop: Low heat with splash of water
- Microwave: 2-3 minutes, stirring halfway
Variations
- Binagoongang Manok: Use chicken instead of pork
- Vegetarian Version: Replace meat with mushrooms and tofu
- Extra Creamy: Add coconut cream in the final 5 minutes
- Spicy Version: Double the chilies and add bird’s eye chilies
FAQs
Q: Can I make this dish less spicy? A: Yes, remove seeds from chilies or reduce the amount. Q: Why did my coconut milk curdle? A: This happens when cooked at too high a temperature. Keep at a gentle simmer. Q: Can I make this in advance for a party? A: Yes, it often tastes better the next day. Reheat gently. Q: How do I know when the pork is done? A: It should be fork-tender and easily pull apart. Q: Can I use canned coconut milk? A: Yes, but fresh coconut milk provides better flavor.
Nutrition
The Story Behind Binagoongan Baboy sa Gata
Binagoongan Baboy sa Gata represents the ingenious fusion of two cornerstone ingredients in Filipino cuisine: bagoong (fermented shrimp paste) and gata (coconut milk). This dish emerged from the coastal regions of the Philippines, where both seafood and coconuts were abundant, creating a perfect marriage of land and sea flavors in one pot.
Traditional binagoongan, made simply with pork and shrimp paste, has been a Filipino household staple for generations. The addition of coconut milk, a technique believed to have originated in the Bicol region (famous for their coconut-based dishes), transformed this everyday dish into something more luxurious. The Bicolanos, known for their expertise in cooking with coconut milk, influenced how many Filipino dishes evolved to include this creamy ingredient.
The dish showcases the Filipino talent for adapting and enhancing recipes. What started as a humble way to preserve pork using bagoong became an elevated dish that demonstrates the sophisticated layering of flavors in Filipino cooking. The combination of pork belly (liempo), coconut milk (gata), and shrimp paste (bagoong) creates a trinity of flavors that’s distinctly Filipino – rich, creamy, and deeply savory.
Home cooks across the Philippines have their own versions of this dish, passed down through generations. Some families add extra chilies for more heat, while others include eggplant (talong) as a traditional accompaniment. These variations reflect the diverse regional influences on Filipino cuisine, from the spicy preferences of Bicol to the sweet-savory balance preferred in other regions.
Today, Binagoongan Baboy sa Gata has found its way onto the menus of high-end Filipino restaurants, both in the Philippines and internationally, where chefs celebrate its perfect balance of flavors. It’s a testament to how traditional Filipino home cooking can be elevated while maintaining its soulful, comforting essence. Whether served in a humble kitchen or a fine dining establishment, this dish continues to captivate food lovers with its unique combination of flavors and its representation of Filipino culinary heritage.
