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.
Add Coconut Milk And Vinegar
Mix 1 cup of water with the Knorr Ginataang Gulay Recipe mix. Mix well, then add 2 tablespoons of vinegar and pour the mixture into the pot. Cover the pan and let the food cook until half of the sauce is gone.
Your veggies and chilies go in last. Drop in your fried eggplant and long green peppers. A teaspoon of sugar goes a long way, too, and balances out all the salty and savory tastes in your dish. Cook your pork binagoongan sa gata for two more minutes. Last, season to taste with fish sauce and black pepper that has been ground.
Turn off the heat and serve this delicious and filling dish with heaping cups of rice. And that’s it! Share this pork binagoongan with your family and have fun eating it. As always, please tell us what you think!
- 3 lbs. pork belly cubed
- 40 grams Knorr Ginataang Gulay Recipe Mix
- 4 tablespoons shrimp paste
- 3 cups water
- 1 eggplant sliced
- 1 tomato chopped
- 1 onion minced
- 5 cloves garlic minced
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 3 long green chili pepper sliced
- 5 tablespoons cooking oil
- Fish sauce and ground black pepper to taste
Heat a pan and then sear the pork belly. Remove the belly from the pan and set it aside.
Add 2 tablespoons of cooking oil in the same pan. Fry the eggplants for 2 minutes per side. Remove and set aside.
Heat remaining oil in a pan. Sauté garlic, onion, and tomato.
Add the seared pork back once the onion softens. Cook for 1 minute.
Pour water and let the mixture boil. Adjust the heat to a low setting. Cook for 35 minutes.
Combine Knorr Gintaang Gulay Mix with 1 cup water. Pour the mixture into the pot. Add vinegar. Cover and continue cooking until the pork become tender.
Add the fried eggplants, long green peppers, along with a teaspoon of sugar. Cook for 2 minutes.
Season with fish sauce and ground black pepper. Serve with rice. Share and enjoy!
What is bagoong, and where can I find it?
Bagoong is a fermented shrimp paste commonly used in Filipino cuisine to add a salty and umami flavor to dishes like Binagoongan sa Gata. It’s available in Filipino or Asian grocery stores and comes in different varieties, such as sweet, spicy, or regular. If you can’t find bagoong, you can also use shrimp paste from other Southeast Asian countries.
Can I use a different type of meat instead of pork?
Yes, you can! While pork is the traditional meat used in Binagoongan sa Gata, you can substitute it with other proteins like chicken, beef, or even fish. Adjust the cooking time accordingly, as the cooking times may vary for different meats.
Is it possible to make this dish without coconut milk?
Yes, it is possible to make a non-coconut milk version of Binagoongan. You can use water or chicken broth as a substitute for coconut milk if you want a lighter version of the dish. However, keep in mind that the flavor and creaminess will be different without coconut milk.
How do I reduce the saltiness of the dish if I added too much bagoong?
If your Binagoongan sa Gata turns out too salty due to excess bagoong, there are a few ways to reduce the saltiness. You can add a little sugar or honey to balance the flavors. Another option is to add more coconut milk to dilute the saltiness. Additionally, you can add some diced potatoes or other vegetables to absorb some of the salt.
Can I make this dish ahead of time, and how do I store leftovers?
Yes, you can prepare Binagoongan sa Gata ahead of time. Once cooked, let the dish cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally to prevent scorching.