Pork Binagoongan With Gata Recipe Panlasang Pinoy: Rich Shrimp Paste and Coconut Milk Fusion

This Filipino pork stew brings bold flavors together in perfect harmony. My grandmother’s handwritten notes called for shrimp paste and coconut milk, a combination I once found intimidating.

The dish transforms simple pork into something extraordinary through slow simmering. Shrimp paste adds its distinctive umami depth while coconut milk creates a rich, velvety sauce that coats every piece.

What emerges is tender pork in a complex sauce that’s both salty and creamy. The aromas alone will transport you to a Filipino kitchen, where this dish has been perfected over generations.

Serve with steamed rice to soak up every drop of the flavorful sauce. The process is straightforward, but the results taste anything but simple.

Ingredients for Pork Binagoongan with Gata Recipe Panlasang Pinoy

Pork belly, shrimp paste, and coconut milk make this Filipino stew unforgettable with every bite.

The shrimp paste is non-negotiable here. Filipino bagoong (shrimp paste) gives that authentic depth—look for it at Asian markets or the international aisle. I always grab the Barbaras brand if available. Pork belly is ideal, but pork shoulder works too (just trim excess fat). Coconut milk should be full-fat—Thai Kitchen or Aroy-D are reliable brands that don’t separate weirdly.

No shrimp paste? Anchovy paste at half the amount gets you close but won’t be the same. Out of pork belly? Chicken thighs hold up well to the long simmer. Coconut milk substitute? Heavy cream plus a splash of water (but you’ll miss the tropical note). The green chilies can be jalapeños or serranos. For the veggies, zucchini or okra can stand in for eggplant.

This actually tastes better the next day once the flavors meld. Keeps 3-4 days in the fridge, freezes for 2 months. Reheat gently to avoid separating the coconut milk. Always serve with steamed rice—it’s the perfect vessel for that rich, salty-sweet sauce.

Step-by-Step Instructions for Pork Binagoongan with Gata

Here’s how I achieve that perfect balance of rich, savory shrimp paste with creamy coconut milk.

Step 1: Sauté Aromatics and Brown the Pork

Heat the 2 tbsp cooking oil in a large pot over medium heat. Add the 1 whole onion and sauté for 2-3 minutes until it softens and turns translucent. The aroma should be sweet and inviting, not burnt.

Stir in the 6 cloves garlic cloves and cook for 30 seconds until fragrant. Add the 1.5 lb pork belly cubes and cook for 5-7 minutes, stirring occasionally, until the edges turn light golden brown. This builds a flavorful base for the stew.

Step 2: Build the Flavor Foundation

Push the pork to one side of the pot and add the 3 tbsp shrimp paste to the cleared space. Toast it for 1 minute, stirring constantly, until it becomes fragrant and slightly deepens in color. This step removes the raw edge from the shrimp paste and enhances its umami richness.

Add the 2 whole tomatoes and 2 whole green chilies, stirring to combine with the pork and shrimp paste. Cook for another 2-3 minutes until the tomatoes begin to soften and release their juices. The mixture should look glossy and smell incredibly aromatic.

Step 3: Simmer the Vegetables and Pork

Pour in the 2 cups coconut milk, then add the 1 cup string beans, 1 whole eggplant, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp salt, and 0.5 tsp black pepper. Stir well to combine.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally, until the pork is tender and the vegetables are cooked through. The eggplant should be soft but still hold its shape.

Step 4: Adjust and Finish the Stew

After simmering, taste the stew and adjust the seasoning if needed. The shrimp paste should be bold but balanced by the creaminess of the coconut milk. If it tastes too salty, add a splash of water to mellow it out.

Remove the lid and let it cook uncovered for an additional 5 minutes to thicken the sauce slightly. The final dish should have a rich, creamy texture with pork that’s fork-tender and vegetables that have absorbed all the bold flavors. Serve hot over steamed rice.

Regional Styles of pork binagoongan with gata recipe panlasang pinoy

Pampanga Style

In Pampanga, the culinary capital of the Philippines, they often add 1 tbsp calamansi juice at the end for a bright citrus note that cuts through the richness. The dish is traditionally cooked in a palayok (clay pot) over charcoal, which adds a subtle smokiness. 🗺️

Bicol Region

Bicolanos are famous for their coconut milk dishes, and their version of this stew often includes 1 cup spinach or pechay added at the end. They also use more chili peppers—sometimes up to 4 pieces—for extra heat. The coconut milk is often reduced longer for a thicker sauce.

Visayan Approach

The Visayan version typically uses pork shoulder instead of belly, making it slightly leaner. They often add 1 tbsp vinegar during cooking to balance the saltiness of the shrimp paste. I find this version particularly tangy and refreshing.

Manila Adaptation

In urban Manila, where time is often limited, the dish is sometimes made with canned coconut milk (like Aroy-D) and pre-minced garlic for convenience. The shrimp paste is still non-negotiable, but they might use 2 tbsp instead of 3 for a milder flavor.

Ilocos Variation

In the Ilocos region, they often include 1 cup bitter melon (ampalaya) for a distinctive bitter contrast to the rich sauce. The pork is sometimes replaced with goat meat for a gamier flavor. This version is less common but incredibly flavorful.

Modern Fusion

Some modern Filipino chefs add 1 tsp lemongrass paste or 2 kaffir lime leaves while simmering for an extra layer of aroma. I’ve tried this at home and it adds a lovely floral note that complements the coconut milk beautifully. ✨

Frequently Asked Questions