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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pork in shrimp paste and coconut. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Pork in shrimp paste and coconut is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Pork in shrimp paste and coconut is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pork in shrimp paste and coconut using 10 ingredients and 4 steps. Here is how you can achieve 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. Get 2 cups water
  4. Make ready 2 tbsp rice wine vinegar or apple cider vinegar
  5. Prepare 2 bay leaves
  6. Prepare 6 cloves garlic, sliced
  7. Make ready 1/2 can coconut milk (about 5 oz.)
  8. Make ready 1 large handful cherry tomatoes, halved
  9. Take 1 jalapeno or Serrano pepper, chopped
  10. Get 1 tbsp shrimp paste (I used Barrio Fiesta brand sweet bagoong)

Pork cooked in coconut milk mixture with chillies and shrimp paste. This is a dish has the spiciness and delicious taste that is perfect with white rice. 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.

Instructions 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.

Instead of pork, sometimes kinunot na. This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! Sometimes I'll stir in extra red curry paste or add a teeny pinch of salt, to taste. Serve with jasmine rice or basmati rice or see blog post for more tasty serving suggestions! Coconut milk flavored with peanut butter makes a classic Thai-inspired, creamy sauce.

So that is going to wrap it up with this special food pork in shrimp paste and coconut recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!