Binagoongang Baboy at Home (Pork with Shrimp Paste and Coconut Cream)

It’s been quite sometime since I posted a recipe or a restaurant review. I guess you could say that I have been preoccupied with major life changes and challenges these past months and it feels good to say…. I’m Back! 😀

This post has been long overdue. 2 friends of mine came over and whipped up this delicious dish for me and my friends to try. Hope you like it.

Lets’ get started. 😀 You will need the ff:

c 1 — red onions, minced garlic, sliced green chilies and some red ones if you like it hot, you bagoong of choice, pork cubes, coconut milk, coconut cream and water

c 2 — Combine the coconut milk and water, pour into the pot. Add the pork cubes, garlic and onions. Stirl to combine.

c 3 — Add your desired amount of bagoong, keeping in mind that it’s easy to add more but harder to take away. Stir to combine and allow to simmer until pork is tender and sauce somewhat thickened.

NOTE: if you pork is still not tender and the sauce has thickened, you may add more water and cook until fork tender. I used a lean cut of pork like casim (pork shoulder), but you can opt to use liempo (pork belly) if you wish.

c 4 — Once the meat is tender, add the coconut cream and simmer until thick and glistening. Add the sliced green chillies and cook for another 3-5 minutes. Serve.

For an added kick, I like to squeeze a bit of fresh calamansi juice on top. This will help cut the richness of the dish. ENJOY! 😛

Thanks to my dear friend, Tessa and her awesome chef hubby, William. This dish was fantastic!

Binagoongang Baboy

1.5 kgs pork, cubed

3 red onions, chopped

1 head garlic, minced

5 pcs green chilies, sliced

5 red chilies, whole (optional)

1 can coconut milk

1 can coconut cream

2 cups water

1/4 cup bagoong (you may add more or less to your liking)

“FOOD NOURISHES THE BODY AS GOD’S WORD NOURISHES THE SOUL”

2 thoughts on “Binagoongang Baboy at Home (Pork with Shrimp Paste and Coconut Cream)”

Add yours

articleline says:

February 13, 2014 at 8:58 AM

maybe i should cook it directly sa pressure cooker? is that even advisable?

1. Purpose Driven Chef says:
  
  April 2, 2014 at 3:44 PM
  
  Hi articleline.
  
  I think pressure cooking the pork would be ok. Just add the coconut milk and cream at the last minute (out of the pressure cooker) to prevent curdling. Hope it works out for you 😀