Binagoongan Baboy sa Gata (Pork Belly in Coconut Milk and Shrimp Paste)

Binagoongan Baboy sa Gata is a Filipino dish where pork belly is stewed in coconut milk and shrimp paste, creating a creamy, umami-rich sauce with layers of flavor from garlic, onions, tomatoes, and chili peppers. The slow cooking process transforms the pork into tender, succulent pieces while developing a silky sauce that's perfect for serving over steamed rice.

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Course Main Course

Cuisine Filipino

Servings

Calories 963 kcal

Difficulty Intermediate

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

Calories: 963kcalCarbohydrates: 5gProtein: 19gFat: 96gSaturated Fat: 44gPolyunsaturated Fat: 10gMonounsaturated Fat: 43gTrans Fat: 0.01gCholesterol: 120mgSodium: 236mgPotassium: 464mgFiber: 1gSugar: 1gVitamin A: 29IUVitamin C: 4mgCalcium: 26mgIron: 3mg

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