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From @Panlasang Pinoy

Pork Bagoongan sa Gata

1 hr 30 min · Serves 6

1 hr 30total
25 minhands on
24steps
6servings

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Ingredients

For the topping

  • 4 Chinese eggplants, cut into bite-sized pieces
  • 2 tbsp neutral oil

For the pork

  • 1.5 kg pork belly (liempo), cut into bite-sized cubes, fat trimmed and reserved
  • 1 tbsp neutral oil (optional)
  • 1 head garlic, minced
  • 2 red onions, diced
  • 4 ripe tomatoes, diced
  • 2 Thai red chili peppers, chopped
  • 3 tbsp ginisang bagoong alamang (sauteed shrimp paste)
  • 1 tbsp cane vinegar
  • 3 cups water
  • 1/2 tsp ground black pepper
  • 6 finger chilies (siling haba), sliced diagonally
  • 1 cup coconut cream (kakang gata)
  • 1 tbsp fish sauce (patis), to taste
  • Cooked white rice, to serve

Method

For the topping

  1. Cut the eggplants into bite-sized pieces right before cooking to prevent browning.

  2. Heat 2 tbsp oil in a pan over medium heat.

  3. Fry the eggplant pieces, skin-side down first to reduce oil absorption, until tender, 3–5 minutes per side.

  4. Transfer to a plate and set aside.

For the pork

  1. Heat a large wok or pan over high heat until very hot.

  2. Render the reserved pork fat pieces in the dry pan, stirring every 15 seconds, until browned and fat is extracted, 5–8 minutes.

    Preheating the wok thoroughly prevents the pork fat from sticking and helps render it quickly.

  3. Remove the rendered fat pieces and set aside; reserve the rendered oil in the wok.

  4. In the same wok over medium heat, add garlic to the hot rendered oil and saute until light brown, about 1 minute.

  5. Add the diced red onions and saute until softened, 20–30 seconds.

  6. Stir in the diced tomatoes and continue sauteing until soft, 1–2 minutes.

  7. Add the chopped Thai red chili peppers and saute for 30 seconds.

  8. Add the pork belly cubes and stir to combine thoroughly with the sauteed aromatics.

  9. Cook, stirring frequently, until the outer edges of the pork turn light brown, 5–7 minutes.

  10. Add the bagoong alamang and stir well to coat the pork completely.

  11. Pour in the vinegar without stirring, and let it boil off for 1 minute.

  12. Add the crispy rendered fat pieces back into the wok.

  13. Pour in the water and bring the mixture to a boil.

  14. Cover, reduce heat to low, and simmer until the pork is tender, about 45 minutes to 1 hour.

    Then 45 min of waiting

  15. Season with ground black pepper to taste.

  16. Add the sliced finger chilies and additional Thai red chili peppers, stirring into the sauce, and cook for 2 minutes.

  17. Pour in the coconut cream and simmer over medium-low heat until the sauce thickens and oils begin to separate, 2–3 minutes.

  18. Taste and adjust seasoning with fish sauce if needed.

  19. Stir in the fried eggplant slices just before turning off the heat, or lay them on top when serving.

  20. Serve warm over steamed white rice.

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