Pork Binagoongan Recipe With Gata: Filipino Fermented Shrimp and Coconut Stew

This Filipino stew brings together bold flavors my grandmother cooked by instinct, never with measurements. The combination of fermented shrimp paste and rich coconut milk creates a complex sauce that’s both salty and creamy.

Traditional binagoongan relies on bagoong, a fermented shrimp paste that adds deep umami to the dish. The addition of gata (coconut milk) tempers the saltiness while adding luxurious richness. This version stays true to authentic techniques.

What emerges is a hearty, aromatic pork stew with layers of flavor that develop as it simmers. The meat becomes fork-tender, soaking up the bold sauce that’s perfect with steamed rice.

This is the kind of dish that improves overnight, making it ideal for meal prep or feeding a crowd.

Ingredients for Pork Binagoongan Recipe with Gata

Pantry staples plus a few specialty items bring this Filipino classic to life.

The bagoong is non-negotiable here. Asian markets carry the best selection—look for Barbarian or Mama Sita’s brands for quality. Fresh coconut milk (gata) is ideal, but canned full-fat like Thai Kitchen works too. For the pork belly, ask your butcher to leave the skin on (it adds texture), or grab pre-cut cubes at Filipino grocers if you’re lucky enough to have one nearby.

No shrimp paste? Anchovy paste at half the amount gets close but won’t be authentic. For coconut milk, light versions lose that luxurious mouthfeel—stick with full-fat. Short on eggplant? Bitter melon or string beans are classic swaps. The fish sauce can be omitted if you’re vegetarian, but it adds a crucial depth. If you’re using canned coconut milk, shake it well before measuring.

This stew tastes even better the next day once the flavors meld. Keeps for 4-5 days in the fridge, or freeze for up to 3 months. Leftovers reheat beautifully—just add a splash of water if it thickens too much.

Step-by-Step Instructions for Pork Binagoongan With Gata

Here’s the method I use for rich, creamy results with perfect balance every time.

Step 1: Sauté Aromatics and Brown the Pork Belly

Heat the 2 tbsp Vegetable Oil in a deep pot over medium heat. Add the 6 cloves Garlic Cloves, 1 whole Yellow Onion, and the 1 whole Ginger julienned. Sauté for 2-3 minutes until the onion turns translucent and the mixture becomes fragrant.

Add the 1.5 lb Pork Belly cubes and cook for 8-10 minutes, stirring occasionally, until the pork renders some fat and develops a light golden brown color on all sides. This builds the flavor foundation for your stew.

Step 2: Build Flavor Layers with Shrimp Paste and Vegetables

Stir in the 0.5 cup Fermented Shrimp Paste and cook for 1-2 minutes to mellow its sharpness. Add the 2 whole Tomatoes, 2 pieces Long Green Chili Peppers, 1 tbsp Soy Sauce, 2 tbsp Fish Sauce, 1 tsp Black Peppercorns, and 2 pieces Bay Leaves.

Cook for another 3-4 minutes until the tomatoes soften and release their juices. The shrimp paste should start to blend into the oil, creating a rich, umami base.

Step 3: Simmer with Coconut Milk and Eggplant

Pour in the 2 cups Coconut Milk and add the 1 whole Eggplant slices. Stir well to combine all ingredients. Bring to a gentle simmer, then reduce heat to low.

Cover and let it cook for 30-35 minutes, stirring occasionally, until the pork belly is fork-tender and the eggplant is soft. The coconut milk will reduce slightly, creating a creamy, flavorful sauce.

Step 4: Adjust Seasoning and Serve

Taste the stew and adjust seasoning if needed. The shrimp paste is salty, so you likely won’t need more salt, but you can add a splash of fish sauce for extra depth. Remove the bay leaves before serving.

Serve hot over the 4 cups Steamed Rice. The stew should have a thick, creamy consistency with chunks of tender pork and soft eggplant. Each bite delivers the perfect balance of salty, umami, and creamy coconut flavors.

Make-Ahead Tips for This Dish

Prep Ahead Strategy

I always chop all my aromatics (garlic, onion, ginger) the night before and store them in a sealed container in the fridge. This saves 10-15 minutes of prep work on cooking day. The flavors won’t degrade overnight and might even intensify.

Pork Pre-Cooking

For even better results, brown the 1.5 lb Pork Belly cubes the day before and refrigerate them in their rendered fat. This builds deeper flavor and makes the final cooking faster. Just reheat the pork in the pot before adding the shrimp paste.

Sauce Base Prep

You can mix the 0.5 cup Fermented Shrimp Paste with the 2 tbsp Fish Sauce and 1 tbsp Soy Sauce in advance. Store this in a small jar in the fridge for up to 3 days. The flavors will meld beautifully. 💡

Coconut Milk Hack

If using canned 2 cups Coconut Milk, shake it well and pour it into a separate container the night before. This prevents separation and makes it easier to incorporate into the stew when you’re ready to cook.

Full Make-Ahead

This dish actually improves after sitting overnight. Cook the entire stew, let it cool, then refrigerate for up to 2 days. Reheat gently on low heat for 15-20 minutes, adding a splash of water if needed. The flavors will be even more complex and delicious. ❄️

Freezing Tips

Portion the cooled stew into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. I recommend freezing without the eggplant if possible, as it can get mushy when thawed.

Frequently Asked Questions