Pininyahang Baboy sa Gata
Pork belly cooked with pineapple and coconut milk.
Servings: 4 people
- 2 ½ lbs. Pork belly cubed
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 20 ounces canned pineapple chunks with juice
- 1 carrot cubed
- 4 cloves garlic chopped
- 1 onion chopped
- 2 cups coconut milk
- 1 cup water as needed
- 3 tablespoons cooking oil
- Salt and fish sauce to taste
Heat oil in a pan. Saute garlic and onion.
Once the onion softens, add pork. Saute until the color of the pork turns light brown.
Pour pineapple juice, half of the pineapple chunks, and coconut milk into the pan. Let boil. Cover the pan and adjust the heat to a low setting. Continue boiling the pork until it tenderizes. Note: you can add water if the meat needs more time to tenderize.
Add carrots and remaining pineapple. Cook for 7 minutes.
Add bell peppers. Cook for 5 minutes.
Season with ground black pepper and fish sauce.
Serve warm with rice. Share and enjoy!
Calories: 1821kcal | Carbohydrates: 11g | Protein: 30g | Fat: 185g | Saturated Fat: 77g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 78g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 123mg | Potassium: 989mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3618IU | Vitamin C: 68mg | Calcium: 58mg | Iron: 6mg