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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pork in shrimp paste and coconut. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

In this Filipinx package, I really wanted to share a dish that features bagoong — a popular condiment of fermented shrimp paste — so that a Western cook can see how it's used to enhance umami flavors without imparting a shrimpy or fishy taste. Gising-gising is a perfect example of that. Western cooks can think of the concept of bagoong as similar to tomato paste or anchovies, which are.

Pork in shrimp paste and coconut is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Pork in shrimp paste and coconut is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook pork in shrimp paste and coconut using 10 ingredients and 4 steps. Here is how you cook that.

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. Make ready 1 shallot, chopped
  3. Get 2 cups water
  4. Take 2 tbsp rice wine vinegar or apple cider vinegar
  5. Take 2 bay leaves
  6. Prepare 6 cloves garlic, sliced
  7. Prepare 1/2 can coconut milk (about 5 oz.)
  8. Make ready 1 large handful cherry tomatoes, halved
  9. Make ready 1 jalapeno or Serrano pepper, chopped
  10. Take 1 tbsp shrimp paste (I used Barrio Fiesta brand sweet bagoong)

Stir in the shallots, coconut milk, pork, shrimp, sugar, tamarind, and salt and adjust the heat to maintain a gentle boil. Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil. Stir in the pork and adjust heat to keep mixture at a light boil.

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.

Take pan off of stove and add shrimp. Stir in the nam pla fish sauce, then salt and pepper to taste. Pork belly is the best part of pork for Bicol Express. Its fat and grease are a perfect combination of the saltiness of the shrimp paste and the natural sweetness of the coconut milk. You can also mix it with pork shoulder or butt (pork kasim) for a meatier texture.

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