Pork binagoongan with gata is a another varient of popular pork binagoongan where gata (coconut milk) is added to enhance the taste and is made by cooking pork in sauteed shrimp paste with coconut cream, onion, garlic, tomatoes, eggplant, sugar, pepper and green chilies. With a hint of seafood freshness brought about by the umami flavor of the sauteed shrimp paste. The tender pork combined with the fatty sauce made with creamy coconut milk will surely be a hit on the palate. Best when spicy, and best paired with rice.
PORK BINAGOONGAN WITH GATA
Pork binagoongan is my favorite shrimp paste dish after the pinakbet. What I love about this dish is that it resembles my other favorite food, bicol express, but with more umami because of the shrimp paste. This is the only dish where I can eat green chilies.
After harvesting a bunch of coconut, we grate them at home and prepare batches of coconut cream and milk. This is the season where we prepare dishes made with coconut milk, either ulam or dessert.
Pork binagoongan is one of the Pinoy classic dishes with coconut milk. As a health conscious, I don’t really enjoy oily sauces, except for this one. Oil rendered from coconut cream blending in some shrimp flavor si truly out of the ordinary. It has its own flavor which made my rice 100x better. Have it with tender pork and eggplants, the best!!
Pork binagoongan is a common dish at karinderyas. That is just an evidence on how this dish is truly a Pinoy favorite. This dish is super simple and you can make it at home. To know how to prepare one, read and follow the recipe below. Have fun!
HOW TO MAKE PORK BINAGOONGAN WITH GATA
Pork binagoongan is undoubtly one of the easiest to prepare among ginataan dishes.
Render some oil from your pork (searing them also adds flavor to the dish) and then fry the eggplants. Saute your aromatics while gently crushing the tomatoes. Add the sauteed shrimp paste and then saute. You can use fresh/uncooked shrimp paste if that’s what available. Simply rinse it in water first since it is too salty.
Pour some water and boil the pork until soft. If you have thin coconut milk, use them for a creamier flavor. Once the pork is tender, that’s the sign to add the coconut cream. Remember to lower the heat first to prevent the coconut cream from curdling or scorching. Just chillax and let the pork binagoongan simmer.
When the oil from the pork and coco cream starts to render, the pork binagoongan is almost done. Add red and green chilies for some spice. Yum! Don’t forget to add the fried eggplants and coat them with the creamy sauce. Top the pork binagoongan in hot steaming rice. Enjoy!
Pork Binagoongan with GataCourse: Pork Recipes
1 kilo Pork (cut into serving size)
4 to 5 tablespoons sauteed shrimp paste
1 cup coconut cream
1 large onion (chopped)
6 cloves of garlic (minced)
3 medium tomatoes (diced)
3 large eggplant (sliced)
1 cup water (to cook the pork)
1 tablespoon sugar (optional)
black pepper to taste
- Arrange the pork in a pan and sear until some oil starts to render. Remove the pork from the pan and set aside.
- Next, fry the eggplant from the rendered oil until browned. Set aside.
- Saute the onions and garlic until fragrant and light brown. Add the tomatoes and gently crush while sauteing. Next, add the sauteed shrimp paste.
- Add the seared pork back to the pan. Season with black pepper. Stir to mix well.
- Pour water to soften the pork. Add some sugar and stir a bit. Let it simmer for 25 to 30 minutes until the pork is tender.
- When the pork is tender, lower the heat and add the coconut cream. Stir to mix well. Let it cook for a few more minutes until the oil from the coconut milk starts to render.
- When the sauce is reduced, add some green chilies. Add the fried eggplants. Toss gently until well coated with the sauce.
- Transfer the pork binagoongan with coconut milk to a serving plate. Serve with a bowl of hot steaming rice. Enjoy!
Pork Binagoongan with Gata Recipe (TAGALOG)
- 1 kilo baboy (hiniwa sa serving size)
- 4 – 5 kutsara ng bagoong alamang
- 1 tasa ng gata
- 1 malaking sibuyas (hiniwa)
- 6 butil ng bawang (hiniwa ng maliliit)
- 3 kamatis (hiniwa)
- 3 malalaking talong (hiniwa)
- 1 tasa ng tubig (pampalambot ng baboy)
- 1 kutsara ng asukal (optional)
- siling pansigang
- Ilagay ang mga baboy sa kawali at lutuin hanggang magmantika. Alisin ang baboy at ilipat sa lalagyan. Isantabi.
- Iprito ang mga talong hanggang maging brown. Isantabi.
- Igisa ang sibuyas at bawang hanggang maging light brown. Ilagay ang mga kamatis at medyo piratin. Huling ilagay ang bagoong alamang. Haluin at igisa.
- Ibalik ang pritong baboy sa kawali. Burburan ng paminta. Haluin.
- Lagyan ng tubig para lumambot ang baboy. Maglagay ng konting asukal saka haluin. Pakuluan ito ng 25 – 30 minuto.
- Kapag malambot na ang baboy, babaan ang apoy saka ilagay ang gata. Haluin. Lutuin pa ito ng ilang minuto hanggang magmantika ang gata.
- Kapag medyo malapot na ang sabaw, maglagay ng siling pansigang. Ilagay na rin ang mga talong. Haluin para malagyan ang mga ito ng sauce.
- Hanguin ang pork binagoongan with coconut milk. Ihain kasama ng mainit na kanin. Enjoy!