Pork Binagoongan sa Gata
Pork Binagoongan is - not surprisingly - quite a salty fare. But a little bit goes a long way when mixed with hot, steamy rice. The saltiness gets dissipated with the rice and the dish becomes so irresistible you momentarily forget your diet. You have been warned :-). The addition of coconut milk makes this dish even more appetising as it mellows down the saltiness and one can't help getting more sauce than usual to mix with the rice.Total time: 45 minutes
- 1/2 kg pork liempo, chopped into small pieces (see photo)
- 1 bunch string beans (sitaw)
- 1 medium onion, chopped into small pieces
- 5 cloves garlic, crushed and chopped
- 1 x 400ml can coconut milk
- 2 pieces siling pangsigang (green chilli)
- 3 heaping teaspoons bagoong alamang (salted shrimp fry)
- as needed cooking oil
- as needed water
- 1/3 cup white vinegar
- as needed ground pepper
Distribute evenly the pork pieces on a thick-bottomed pot and pour water to submerge the pork halfway. Season with pepper, bring to a boil and mix occasionally to even out the cooking.
- When the water has evaporated and the pork pieces start releasing its own fat and becomes light brown, set aside and add a bit of cooking oil to the pot. Saute the onion and garlic and return the pork.
Mix in the bagoong-alamang.
- Add the vinegar. Do not mix, until the vinegar aroma has subsided.
Add the coconut milk and mix a bit.
- When it starts to boil, add the string beans. Lower the heat to medium-high, cover to simmer for 5-8 minutes or until the sauce has thickened.
- Remove from heat and add the green chilli. We are not fond of spicy food hence we did not chop the chilli. You may do so if you are not averse to hot dishes (perhaps remove the seeds to avoid surprises).
- Serve with hot rice.