Pork Binagoongan Sa Gata Recipe

Bagoong, or shrimp paste, is a flavor that people either love or hate. It is sharp, pungent, and strong. Some people have grown to love this dish’s unique umami flavor, but others can’t even stand the smell of it, let alone the taste! Bagoong takes a while to get used to, but those who like it know how…

Bagoong, or shrimp paste, is a flavor that people either love or hate. It is sharp, pungent, and strong. Some people have grown to love this dish’s unique umami flavor, but others can’t even stand the smell of it, let alone the taste! People have to get used to the taste of bagoong, but those who like it know how useful it can be in the kitchen. This delicious sauce can go with delicious kare kare or be used as a dip for green mangoes, among other things. Binagoongan, which is delicious pork belly marinated in this shrimp paste, is one of the most famous dishes that uses bagoong. But if you want to raise the stakes, why not try this pork binagoongan?

With the warm, rich taste of coconut milk, pork binagoongan sa gata might be the dish to get your family and friends who don’t like bagoong to like it. The umami tastes of your shrimp paste can be cut through by the creaminess of your gata. When you mix it with other veggies and chili peppers for heat, you get a dish that is both rich and indulgent. Bagoong will never look the same to you again.

What is bagoong?

Bagoong is a shrimp or fish paste that comes from the Philippines. It is made by letting shrimp or fish paste ferment. This can last a few weeks or even a few months, based on how strong the flavor is that you want. Even though it is a Filipino food, other Southeast Asian countries have made their own versions of this popular condiment because it goes well with so many of their meals. There are many different kinds of this popular shrimp paste, even just in the Philippines.

Filipinos like strong tastes, so it shouldn’t be a surprise that bagoong is a strong ingredient. As we’ve already said, its strong and pungent smell is just a hint of the unique umami taste it adds to every dish. It’s salty, savory, and has a bit of the fishy flavor you usually get from seafood. And while the smell has kept many people away, those who have tried it have been blown away by how delicious it is.

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

Pork Binagoongan Sa Gata Recipe

This form of binagoongan is much better than the original because it has gata, or coconut milk, which is a very tasty ingredient. All of the strong tastes in your dish are balanced by coconut milk. When you add that to your fatty cuts of pork belly, you have a major dish that is so sinfully good that you’ll need a lot of rice to go with it.

Your dish would not be complete without the veggies, of course. In this case, we have eggplant, which is a standard side dish that goes well with bagoong. This flavorful sauce goes well with this tasty vegetable, and it will do so again in this pork binagoongan sa gata. It’s best to fry your eggplants first so that they don’t get too soft in your dish. You add them later in the recipe for pork binagoongan sa gata, when they are soft, lightly cooked, and ready to eat.

Last but not least, no binagoongan, with or without gata, would be complete without this spice! I highly suggest adding these long green chili peppers to give your dish just the right amount of heat. I usually use three to make a spice that is strong but not too strong. But if you like more or less spice, you can add more or less according to your taste.

Your pork binagoongan sa gata is full of delicious flavor thanks to the mix of creaminess, spice, and a lot of umami. And what’s the best part? Just so simple to make!

How to make pork binagoongan sa gata

  • Prepare Your Pork Belly And Eggplant

First of all, your cooking pan will be used for two things. The first will be for the belly of your pork. Once the pan is hot, quickly sear the belly cubes in it, then take them out and set them away. The second step is to fry the eggplants. Put your eggplants in the same pan and fry them after heating two tablespoons of cooking oil in it. This should take about 2 minutes per side, or until it’s soft and a little bit brown. Just like you did with the pork belly, take them out and set them away.

Heat the last 3 tablespoons of oil in the same pan and sauté the garlic, onions, and tomatoes. When the onions are soft, add the pork belly you browned. You can also add your shrimp paste, or bagoong, at this time. Then, after cooking for a minute, add water and bring the whole thing to a boil. Keep cooking the pork until it gets more soft.






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