Pork Binagoongan Sa Gata Recipe

Bagoong, often known as shrimp paste, is a flavor that people either love or despise. It’s harsh, spicy, and potent. Some individuals have grown to appreciate this dish’s distinct umami flavor, while others can’t take the smell, let alone the taste! Bagoong takes some getting used to, but those who enjoy it know how…

Bagoong, often known as shrimp paste, is a flavor that people either love or despise. It’s harsh, spicy, and potent. Some individuals have grown to appreciate this dish’s distinct umami flavor, while others can’t take the smell, let alone the taste! Bagoong takes some getting used to, but those who enjoy it realize how handy it can be in the kitchen.

This delectable sauce combines well with kare kare and can also be used as a dip for green mangoes, among other things. Binagoongan, a wonderful pork belly marinated in this shrimp paste, is one of the most well-known meals that incorporate bagoong. But if you want to up the ante, try this pork binagoongan.

With the warm, rich flavor of coconut milk, pork binagoongan sa gata may be the dish that converts your family and friends who dislike bagoong. The smoothness of your gata might cut through the umami flavors of your shrimp paste. When combined with other vegetables and chili peppers for spice, it results in a dish that is both rich and delicious. Bagoong will never be the same to you.

What is bagoong?

Bagoong is a shrimp or fish paste popular in the Philippines. It is prepared by fermenting shrimp or fish paste. Depending on how strong the flavor you desire, this can last a few weeks or even months. Despite its origins in Filipino cuisine, other Southeast Asian countries have created their own variations of this renowned condiment because it complements so many of their dishes. Even in the Philippines, there are numerous varieties of this beloved shrimp paste.

Bagoong is a powerful component, which is not surprising given that Filipinos prefer strong flavors. As previously said, its powerful and pungent odor is only a glimpse of the distinct umami flavor it imparts to every dish. It’s salty, flavorful, and has a hint of the fishy flavor associated with seafood. While many people have been turned off by the fragrance, others who have tasted it have been blown away by how wonderful it is.

What makes pork binagoongan sa gata different from regular pork binagoongan?

This version of binagoongan is far superior to the original because it contains gata, or coconut milk, which is a delicious ingredient. Coconut milk balances out all of the strong flavors in your cuisine. When you combine that with the fatty pieces of pork belly, you have a meal that is so sinfully delicious that you’ll need a lot of rice to go with it.

Of course, your dish would be incomplete without the vegetables. In this case, we have eggplant, a common side dish that pairs well with bagoong. This rich sauce complements this delicious vegetable and will do so again in this pork binagoongan sa gata. It’s best to cook your eggplants first to prevent them from becoming too soft in your recipe. When they are tender, lightly cooked, and ready to eat, you add them to the recipe for pork binagoongan sa gata.

Finally, no binagoongan, with or without gata, is complete without this spice! I highly recommend using these long green chili peppers to bring just the appropriate amount of heat to your recipe. I normally use three to make a powerful but not overpowering spice. However, if you want more or less spice, adjust the amount accordingly.

Because of the combination of creaminess, spice, and a lot of umami, your pork binagoongan sa gata is full of great flavor. And the best thing is… It’s incredibly easy to make!

How to make pork binagoongan sa gata

Prepare Your Pork Belly And Eggplant

First and foremost, your frying pan will be used for two purposes. The first will be for your pork belly. Once the pan is heated, rapidly sear the belly cubes in it, then remove and set aside. The eggplants are fried in the second phase. Put your eggplants in the same pan after heating them with two tablespoons of cooking oil. It should take about 2 minutes per side, or until tender and lightly browned. Take them out and lay them aside, just as you did with the pork belly.

In the same pan, heat the remaining 3 tablespoons of oil and sauté the garlic, onions, and tomatoes. When the onions are tender, add the browned pork belly. At this point, you can also add your shrimp paste, or bagoong. After a minute of cooking, add water and bring everything to a boil. Continue to cook the meat until it is tender.