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Pork Binagoongan sa Gata – Panlasang Pinoy

June 24, 2023

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Sharp, tangy and spicy, bagong (or shrimp paste) is definitely a polarizing ingredient. While some have grown to love the unique umami flavor this dish has to offer, others can’t stand the smell of it – much less the taste! Bagong is an acquired taste, but those who love it know how versatile it is…

By: and Anjou Marano
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Published: 6/23/23

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sharp, prickly and spicy, Bagong (or shrimp paste) is definitely a polarizing ingredient. While some have grown to love the unique Umami flavor this dish has to offer, others can’t stand its smell – much less the taste! Bagong is an acquired taste, but those who love it know how versatile it can be in the kitchen. From a partner to a sumptuous lakkara to a perfect dip for green mangoes, there’s so much you can do with this delectable spice. One of the most popular dishes involving the use of bagong is, of course, binagungan: delicious pork belly marinated in this delightful shrimp paste. But for those looking to up the ante, why not try this pork binagungan on for size?

With the warm, nutty sensations of coconut milk, binagoongan sa gata pork may be just the thing to convert your agwang-hating friends and family! your creams Gatta able to cut the Umami Seafood flavors of your shrimp paste. Its combination with other vegetables and chili pepper for spices brings you a delightful combination of richness and indulgence. You’ll never be able to watch bagoong the same way again!

What is Bagong?

A shrimp or fish paste originating in the Philippines, Baguong is created through a fermentation process. It lasts for a few weeks – and can even go on for months, depending on the intensity of flavor you’re looking for. Although it is a Filipino food through and through, other Southeast Asian countries have concocted their own renditions of this beloved spice since it goes so well with so many of their dishes, too. Even within the Philippines alone there are several different versions of this beloved shrimp paste!

Since Filipinos love bold flavors, it should come as no surprise that Bagong itself is a bold ingredient. As we already mentioned, its spicy and strong aroma are only a teaser for the discerning Umami To taste it lends every dish. It’s salty, salty, and even gives you a hint of the usual fishiness you get from seafood. And although many have stayed away due to the influence of its aroma, those who dare to try it are rewarded by how insanely delicious it is.

What makes Sa Gata Pork Binagongan different from regular Pork Binagongan?

It’s the delicious addition of gata, or coconut milk, that makes this version of binagoongan stand head and shoulders above its original counterpart. What coconut milk is able to do here is balance out all the strong flavors of your dish. Pair this with fatty cuts of pork belly, and you’ve got a main dish so sinfully good you’ll need lots and lots of rice to back it up!

Of course, your dish won’t be complete without your vegetables either! In this case, we have the classic eggplant – a faithful companion to Bagong. This tasty vegetable is known to go well with this delicious spice, and it will continue to do so in the pork binagoongan sa gata. To ensure it doesn’t end up too wet in your dish, it’s best to fry the eggplants in a pan first. You add them to your binagoongan sa gata pork later in your recipe, after they are tender, lightly browned and ready to enjoy.

Finally, no binagungan, with or without gata, would be complete without this element of spice! To get the perfect kick you need, I highly recommend adding these long green chili peppers. I usually use three for spice which is definitely there but not overpowering. But if you have a different spice preference, you can do more or less, depending on how you like it!

With the combination of cream, spiciness, and overwhelming Umami, your binagoongan sa gata pork with a delightful taste. And the best part is? It’s just so easy to make!

Recommended dishes that use bagong

Pork binagoongan sa gata is just one example of a dish that makes the most of this delicious spice! For other recipe ideas, you can look at the following:

How to make pork binagoongan sa gata

Prepare your pork belly and eggplant

Your cooking pan will be used for two things, first and foremost. The first will be for your pork belly. After heating a pan, sear the belly cubes quickly, before removing and setting them aside. Second, you will fry your eggplants. After heating two tablespoons of cooking oil in the same pan, add the eggplants and fry them. It should take about 2 minutes per side, until you have a soft texture and it turns slightly brown. Take them out and set them aside, just like you did the pork belly.

In the same pan, heat the remaining 3 tablespoons of oil and fry the garlic, onion and tomatoes. Add the pork belly you seared once you see your onions soften. At this point, you can also add your shrimp paste, or baguette. Then, after a minute of cooking, pour water and bring the mixture to a boil. Continue to cook the pork until tender.

Add coconut milk and vinegar

Combine the Knorr Ginataang Gulay recipe mix and 1 cup of water. Mix well and then pour the mixture into the pot along with 2 tablespoons of vinegar. Cover the pan and let the dish cook until the sauce is reduced by half.

Your vegetables and chili go in last; Put in the fried eggplants and the long green peppers. A teaspoon of sugar also goes a long way, balancing out all the savory and salty flavors of your dish. Cook your pork in binagoongan sa gata for another two minutes. Finally, season with fish sauce and ground black pepper to taste.

Turn off the heat and serve this delicious and hearty dish with heaping cups of rice. And here you go! Share and enjoy this pork binagungan with your family. And as always, let us know what you think!

did you do that? If you take a photo, please be sure to tag us on Instagram at @panlasangpinoy or the hashtag #panlasangpinoy So we can see your creations!