Pork Binagoongan sa Gata
Pork belly with shrimp paste in coconut milk
Servings: 6 people
Calories: 1365kcal
Ingredients
- 3 lbs. pork belly cubed
- 40 grams Knorr Ginataang Gulay Recipe Mix
- 4 tablespoons shrimp paste
- 3 cups water
- 1 Chinese 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
Instructions
- 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 shrimp paste (bagoong alamang) and cook it for 2 minutes.
- 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!
Video
Nutrition
Calories: 1365kcal | Carbohydrates: 13g | Protein: 31g | Fat: 133g | Saturated Fat: 45g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 63g | Trans Fat: 0.05g | Cholesterol: 277mg | Sodium: 436mg | Potassium: 764mg | Fiber: 6g | Sugar: 5g | Vitamin A: 325IU | Vitamin C: 7mg | Calcium: 179mg | Iron: 5mg