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Pork Binagoongan sa Gata (Pork Stew with Shrimp Paste and Coconut Cream)

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.
5 from 1 vote
Course Filipino dish, Filipino Ulam, Main, Ulam
Cuisine Filipino
Servings 4 people


  • Soup Pot
  • Range Oven
  • Chef Knife
  • Wooden Spoon
  • Tablespoon


  • 1 kilograms Pork Belly pork liempo / cut into cubes
  • 1 tablespoon Coconut Oil
  • 3 Cloves Garlic minced
  • 1 pc Red Onion or shallot / diced
  • 2 pcs Tomatoes medium size / diced
  • ¼ cup Shrimp Paste Bagoong Alamang
  • 4-5 pcs Green Chilis add more or less
  • 1 cup Green Kale or Kangkong Leaves or Spinach / optional
  • 1 can Coconut Milk or coconut cream
  • ¾ cup Water
  • Salt to taste
  • Ground Black Pepper to taste


  • 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!
Keyword bagoong ulam, binagoongan, binagoongan sa gata, binagoongang baboy, binagoongang baboy recipe, binagoongang baboy sa gata, gata, pork binagoongan, pork stew, pork stew with shrimp paste recipe, ulam