Pork in shrimp paste and coconut
Pork in shrimp paste and coconut

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, pork in shrimp paste and coconut. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Pork in shrimp paste and coconut is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Pork in shrimp paste and coconut is something that I have loved my entire life. They’re fine and they look fantastic.

Hi my name is Jovelyn and today i made Pork binagoongan. It is a another filipino food. It is mainly pork cooked with bagoong (shrimp paste) and coconut milk.

To begin with this recipe, we must first prepare a few components. You can cook pork in shrimp paste and coconut using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pork in shrimp paste and coconut:
  1. Prepare 4 boneless centre-cut pork chops, about 3/4 in. thick
  2. Get 1 shallot, chopped
  3. Take 2 cups water
  4. Prepare 2 tbsp rice wine vinegar or apple cider vinegar
  5. Prepare 2 bay leaves
  6. Take 6 cloves garlic, sliced
  7. Get 1/2 can coconut milk (about 5 oz.)
  8. Make ready 1 large handful cherry tomatoes, halved
  9. Make ready 1 jalapeno or Serrano pepper, chopped
  10. Take 1 tbsp shrimp paste (I used Barrio Fiesta brand sweet bagoong)

Although bagoong (shrimp paste) is a traditional ingredient of Bicol Express, we omit it because there are two of us in the family who are allergic to it. When the pork and coconut milk are cooked, the lada is added together with the kakang gata until it is cooked. Instead of pork, sometimes kinunot na. Add ¼ cup coconut milk, then saute the paste until the coconut milk is reduced and the oil starts to separate from the paste.

Steps to make Pork in shrimp paste and coconut:
  1. Season the chops with salt and pepper. Sear them in a hot pan on medium-high heat for 3 minutes per side, then remove them to a plate.
  2. Add the shallots to the pan and sweat them for 1 minute.
  3. Add the water, vinegar, and bay leaves to the pan and use a wooden spoon to scrape up any bits from the bottom. Once the liquid comes to a simmer, add the garlic. Continue simmering until reduced by about half.
  4. Stir the coconut milk and bagoong into the pan and bring to a simmer. Return the chops and any juices to the pan. Add the tomatoes and pepper. Let simmer 1 minute. Serve atop plain steamed rice.

Add pork and shrimp and stir and mash to break up the meat. You want the texture to be quite fine so no big lumps! Add the remaining ¼ cup coconut milk, peanuts, palm sugar. Coconut milk flavored with peanut butter makes a classic Thai-inspired, creamy sauce. I was able to rescue it with curry paste and some more coconut milk.

So that is going to wrap it up for this exceptional food pork in shrimp paste and coconut recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!