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.
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
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
Tried this recipe?Let us know how it was!