Pork Binagoongan sa Gata is one of Pinoys favorite recipe specially when done right.

This recipe is pretty simple and good using pork shoulder sauteed in shrimp paste and simmered in coconut milk. It's not as salty as I used store bought gisadong bagoong from a bottle. 


2 lbs pork shoulder, cut into 2 inches cubes

3 tablespoon gisadong shrimp bagoong

5 cloves of garlic, minced

1 medium size onion, sliced thin

1 teaspoon grated ginger

2 pcs bay leaves  

1 serrano chili, slice thin (or 2)

2 cups coconut milk

1/4 teaspoon ground brown pepper

1/2 tablespoon sugar (optional)

3 tablespoon cooking oil

Cooking Instruction:

Boil pork in 3 cups of water and bay leaves for 30 minutes in medium heat.

Once pork is fully cooked remove from the broth. Save remaining broth for later. 

Using a wok, heat cooking oil in medium low heat.

Saute garlic, onion and ginger till caramelized.

Add bagoong and stir fry until aromatic then add the cooked pork. 

Stir fry for few minutes then add a cup of the remaining pork broth.

Season with sugar and ground pepper to taste.

Simmer in medium low heat till sauce thickens. 

Pour in coconut milk, stir well and add the chili slices.

Simmer in medium low heat till sauce thickens.

Remove from heat and serve hot with lots of steamed rice. 




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