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Thread: Lechon Kawali Binagoongan sa Gata

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    Default Lechon Kawali Binagoongan sa Gata





    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.


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    Default

    galeng ng tagalog mo pare, ndi ko dati na alam at nakakasalita ka..sa nakita ko yun thread title mo nito..para professional na professional ka pag salita ng bansa natin haha.

    pero yun talaga na tutuo ay haha hindi ko talaga marunong mag luto kahit pinoy ng ulam o hindi...pasentia po tungkol naito kasi po hilig ko talaga kumain sa labas ng bahay..sarap talaga para sakin yun mga pagkain sa mga talagang na restaurante sa labas!
    Last edited by Iloko; 02-08-2019 at 11:57 PM.

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