The Lawspeaker
02-08-2019, 01:48 PM
https://images.summitmedia-digital.com/yummyph/images/2017/11/21/lechon-kawali-binagoongan.jpg
Lechon Kawali Binagoongan sa Gata (https://www.yummy.ph/recipe/lechon-kawali-binagoongan-sa-gata)
How do you make the classic binagoongan extra special? Make it with crispy pork belly and rich coconut milk.
Prep Time
20 mins
Cooking Time
1 hr 30 mins
Ready In
1 hr 50 mins
Yield
4-6
Cuisine
Filipino
Cooking Method
Deep-fry
Lechon Kawali Binagoongan sa Gata Ingredients
1 kilo pork, sliced into 2inch pieces
1 tablespoon salt
corn oil, for deep-frying
2 tablespoons corn oil
1 medium red onion, chopped
1 tablespoon garlic, minced
5 native tomatoes, chopped
1/2 cup shrimp paste (bagoong alamang)
1/2 cup pork stock
3 tablespoons cane vinegar
2 medium eggplant, sliced into 2inch lengths
1/2 cup coconut cream (kakang gata)
1 green finger chili (siling pangsigang)
black pepper, to taste
How to Cook Lechon Kawali Binagoongan sa Gata
Make the lechon kawali:
Place pork belly and salt in a large stockpot.
Fill with water, enough to submerge pork.
Bring to a boil then lower to a simmer.
Simmer for 1 hour or until pork is fork tender.
Remove pork from liquid and pat dry.
Reserve 1/2 cup pork stock.
Make the binagoongan sauce:
Heat oil in a wok.
Sauté onions and garlic until fragrant over medium heat.
Add tomatoes and sauté until soft.
Add shrimp paste and cook for 1 minute.
Add pork stock and vinegar.
Cook, without stirring, over medium heat for 5 minutes or until the acidity of the vinegar has evaporated (sauce should no longer be overpoweringly sour).
Add eggplants, coconut cream, and chili.
Simmer until mixture is thick, about 8 minutes.
Season with pepper.
Heat oil in a heavy bottomed pot.
Deep-fry pork belly in batches until golden and crispy.
Drain on paper towels to remove excess oil.
To serve, place half of the sauce on a serving platter.
Arrange lechon kawali on top.
Pour in remaining sauce.
Lechon Kawali Binagoongan sa Gata (https://www.yummy.ph/recipe/lechon-kawali-binagoongan-sa-gata)
How do you make the classic binagoongan extra special? Make it with crispy pork belly and rich coconut milk.
Prep Time
20 mins
Cooking Time
1 hr 30 mins
Ready In
1 hr 50 mins
Yield
4-6
Cuisine
Filipino
Cooking Method
Deep-fry
Lechon Kawali Binagoongan sa Gata Ingredients
1 kilo pork, sliced into 2inch pieces
1 tablespoon salt
corn oil, for deep-frying
2 tablespoons corn oil
1 medium red onion, chopped
1 tablespoon garlic, minced
5 native tomatoes, chopped
1/2 cup shrimp paste (bagoong alamang)
1/2 cup pork stock
3 tablespoons cane vinegar
2 medium eggplant, sliced into 2inch lengths
1/2 cup coconut cream (kakang gata)
1 green finger chili (siling pangsigang)
black pepper, to taste
How to Cook Lechon Kawali Binagoongan sa Gata
Make the lechon kawali:
Place pork belly and salt in a large stockpot.
Fill with water, enough to submerge pork.
Bring to a boil then lower to a simmer.
Simmer for 1 hour or until pork is fork tender.
Remove pork from liquid and pat dry.
Reserve 1/2 cup pork stock.
Make the binagoongan sauce:
Heat oil in a wok.
Sauté onions and garlic until fragrant over medium heat.
Add tomatoes and sauté until soft.
Add shrimp paste and cook for 1 minute.
Add pork stock and vinegar.
Cook, without stirring, over medium heat for 5 minutes or until the acidity of the vinegar has evaporated (sauce should no longer be overpoweringly sour).
Add eggplants, coconut cream, and chili.
Simmer until mixture is thick, about 8 minutes.
Season with pepper.
Heat oil in a heavy bottomed pot.
Deep-fry pork belly in batches until golden and crispy.
Drain on paper towels to remove excess oil.
To serve, place half of the sauce on a serving platter.
Arrange lechon kawali on top.
Pour in remaining sauce.