This is another version of cooking pork with shrimp paste stew (Binagoongang Baboy). This version has gata (coconut milk or coconut cream) and cooked without pre-boiling the pork first. I like this one better because I love anything cooked with coconut milk.
For those who are unfamiliar with this dish (a lot of non-Filipinos are, of course :D) This dish is basically a stew. Pork stew flavored with bagoong, bagoong alamang which is made out (of millions?? gazillions??) fermented tiny shrimp. There’s another bagoong which is made out of small variety of fish, I think sardines or herring and that kind of bagoong is called ginamos. Both bagoong are super-salty so be careful not to put too much.
For this dish, shrimp bagoong is used.
I like bottled shrimp paste that’s sold in the groceries or supermarket over the fresh ones for convenience.
If you can find or can buy uncooked bagoong alamang you may use that too which some people really prefers over the bottled ones.
It may not look appetizing in these photos but this pork dish is super good. This is not for those who are on a low-carb diet because you may find yourself asking for more rice, it cannot be helped. You will eat more rice than your usual serving with this. 😀
I like to finish my meal with an ice-cold coke to cut the saltiness and grease. For me, this is one of life’s simple pleasures –greasy, oily or fatty delicious food and ice-cold coke 😀
- 1 kilograms pork liempo (pork belly), cut into cubes
- 1 tablespoon coconut oil
- 3 cloves garlic, minced
- 1 large red onion (or shallot), diced
- 2 medium tomatoes, diced
- ¼ cup shrimp paste (bagoong alamang)
- 4-5 green chillies (add more or less )
- 1 cup kangkong leaves (optional)
- 1 can coconut milk or coconut cream
- ¾ cup water
- salt and ground black pepper
- Heat a deep pan over medium high heat, add coconut oil and saute garlic, onion and pork cubes.
- When pork is browned, add shrimp paste and diced tomatoes, stir and cook and until tomatoes are mashed. Add coconut milk (reserve ¼ cup) and water. Cover and let simmer until pork is tender, check the liquid, if pork is not yet done, add more water.
- When pork is tender and liquid half of the liquid is gone, add green chilies then after 3 minutes, add kangkong leaves. Let cook for a minute. Add the reserved ¼ cup of coconut milk, stir and cook for for another minute. You will know it's done when the oil from the pork start to come out.
- Decide on how much sauce you want.
- Cook it a bit longer if you want less sauce.
- Serve with rice. Enjoy!