CRISPY PORK BINAGOONGAN WITH GATA
Prep time: 20 minutes
Cooking time: 20 minutes
yields: Serves 6 with steamed rice
1 1/2 lbs – lechon kawali (no bones) roasted pork belly
1/2 large onion, peeled and chopped
1 large tomato, chopped
5 cloves garlic,minced
1 can coconut milk (14.5 oz)
1/2 cup pre cooked shrimp paste in a bottle (bagoong)
ground pepper
1/4 cup water or broth
1 large cubanelle/banana pepper, seeded and sliced thinly
Pre heat large pan and add cooked pork belly
Refresh and make it crispy again – cook for 5 minutes over high heat.
Remove from pan after.
Use the oil from fat drippings to saute the aromatics
Onions and tomatoes for 3 minutes.
Then add garlic and cook for 30 seconds.
Add coconut milk
Season with ground pepper
Cook for 10 minutes over medium heat until liquid has reduced.
Add bagoong and cook for 2 minutes
Add back cooked pork belly and chiles.
Reduce heat to medium and cook for 2 minutes.
Serve with steamed rice.
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