Pork Binagoongan sa Gata – Panlasang Pinoy

Hot, spicy, and bold, bagoong (or shrimp paste) is definitely a polarizing ingredient. While some love the unique umami flavor of this dish, others can’t stand its smell – let alone the taste! Bagoong is a learned taste, but those who love it know how versatile it is…

Sharp, sharp and punchy, Bagoong (or shrimp paste) is definitely a polarizing ingredient. While some have learned to love the unique umami Although this dish has so much flavor to offer, others can’t stand its smell – let alone the taste! Bagoong is an acquired taste, but those who love it know how versatile it can be in the kitchen. From partner to sumptuous kare kare to the perfect dip for green mangoes, there’s so much you can do with this delicious condiment. One of the most popular dishes that uses bagoong is, of course, binagoongan: delicious pork belly marinated in this delicious shrimp paste. But for those who want to up the ante, why not try this Pork Binagoongan?

With the warm, nutty flavor of coconut milk, Pork Binagoongan Sa Gata could be just the thing to convert your bagoong haters, friends and family! The creaminess of your gata is able to cut through that umami Seafood flavors of your shrimp paste. When paired with other veggies and chili peppers for flavor, you get a delicious combination of richness and indulgence. You will never see Bagoong the same way again!

What is Bagoong?

Bagoong is a shrimp or fish paste native to the Philippines that is created through a fermentation process. This takes a few weeks – and can even extend to months, depending on the flavor intensity you’re aiming for. While it is a Filipino dish through and through, other Southeast Asian countries have also created their own interpretations of this popular spice as it pairs so well with many of their dishes as well. Even in the Philippines, there are several different versions of this popular shrimp paste!

Since Filipinos love bold flavors, it should come as no surprise that bagoong itself is a bold ingredient. As we mentioned earlier, her pungent and strong aroma are just a taste of what makes her special umami It gives flavor to every dish. It’s salty, savory, and even gives you a hint of the usual fishiness associated with seafood. And while many have shied away from it because of the effects of its aroma, those who dare to try it will be rewarded with how insanely delicious it is.

What makes pork binagoongan Sa Gata different from regular pork binagoongan?

It’s the delicious addition of gata, or coconut milk, that makes this version of binagoongan head and shoulders above its original counterpart. Coconut milk can balance any bold flavors in your dish here. Combine that with your fatty pork belly chunks and you have an entree that’s so sinfully good, you need loads of rice to go with it!

Of course, your dish wouldn’t be complete without vegetables either! In this case we have the classic eggplant – a loyal partner to Bagoong. This delicious vegetable is known to pair well with this spicy spice and will do so in this Pork Binagoongan Sa Gata. To ensure the eggplants don’t get too mushy in your dish, it’s best to pan-fry your eggplants first. You’ll add them to your pork binagoongan sa gata later in your recipe after they’re tender, lightly browned, and ready to enjoy.

After all, no binagoongan, with or without gata, would be complete without this spice element! To get the perfect kick, I highly recommend adding those long green chili peppers. I usually use three for a spice that’s definitely there but not overwhelming. However, if you have a different seasoning preference, you can do more or less depending on how you like it!

With the combination of creaminess, spice and overwhelming umami, Your Binagoongan Sa Gata Pork is bursting with delicious flavor. And the best part is? It’s just so easy to make!

How to Make Pork Binagoongan Sa Gata

Your cooking pan is primarily used for two purposes. The first is for your pork belly. After heating a skillet, briefly sear your belly cubes before removing and setting aside. Second, fry your eggplant. After heating two tablespoons of cooking oil in the same pan, add your eggplant and sauté them. This should take about 2 minutes per side until the consistency is tender and the mixture is slightly brown. Take them out and set them aside just like you did with the pork belly.

In the same pan, heat the remaining 3 tablespoons of oil and sauté the garlic, onions, and tomatoes. Add the seared pork belly once you see the onions soften. You can also add your shrimp paste or bagoong at this point. Then, after a minute of boiling, pour in water and bring your mixture to a boil. Continue cooking the pork until tender.

Combine the Knorr Ginataang Gulay Recipe Blend and 1 cup of water. Mix well and then add the mixture to the saucepan along with 2 tablespoons of vinegar. Cover the pan and let your dish cook until the sauce is reduced by half.

Your veggies and chilies go in last; Add your roasted eggplant and long green peppers. Even a teaspoon of sugar is enough and balances out any salty and savory flavors in your dish. Cook your binagoongan sa gata pork for two more minutes. Finally, season with fish sauce and ground black pepper.

Turn off the heat and serve this tasty, hearty meal with a large cup of rice. And there you have it! Share and enjoy this Pork Binagoongan with your family. And as always: let us know what you think!

Did you do this? If you take a picture, be sure to tag us on Instagram @panlasangpinoy or with the hashtag #panlasangpinoy so we can see your creations!

Pork binagoongan sa gata

Pork belly with shrimp paste in coconut milk

Preparation: 15 protocol protocol

Cook: 1 Hour Hour 20 protocol protocol

instructions

• Heat a pan and sear the pork belly in it. Remove the belly from the pan and set aside.

• Add 2 tablespoons of cooking oil to the same pan. Fry the aubergines for 2 minutes on each side. Take out and set aside.

• Heat the remaining oil in a pan. Fry the garlic, onion and tomato.

• Add the fried pork back in once the onion is soft. Cook for 1 minute.

• Pour water and let the mixture boil. Set the heat to a low level. Let cook for 35 minutes.

• Mix Knorr Gintaang Gulay Mix with 1 cup of water. Pour the mixture into the pot. add vinegar. Cover and continue cooking until pork is tender.

• Add the fried eggplant, long green peppers, and a teaspoon of sugar. Let cook for 2 minutes.

• Season with fish sauce and ground black pepper. Serve with rice. Share and enjoy!

Video

Nutritional Information

Calories: 1365kcal (68%) Carbohydrates: 13G (4%) Protein: 31G (62%) Fat: 133G (205%) Saturated Fatty Acids: 45G (225%) Polyunsaturated fat: 16G Monounsaturated fatty acids: 63G trans fats: 0.05G Cholesterol: 277mg (92%) Sodium: 436mg (18%) Potassium: 764mg (22%) Fiber: 6G (24%) Sugar: 5G (6%) Vitamin A: 325IU (7%) Vitamin C: 7mg (8th%) Calcium: 179mg (18%) Iron: 5mg (28%)

© Copyright: Vanjo Meran