Pork Binagoongan With Gata Recipe Panlasang Pinoy: Creamy Shrimp Paste Stew with Coconut Milk

This Filipino pork stew brings bold flavors to your table with minimal effort. I developed this version after years of studying my grandmother’s intuitive cooking style, translating her vague “a pinch of this” directions into precise measurements anyone can follow.

The combination of shrimp paste and coconut milk creates a creamy, umami-rich sauce that coats tender pork pieces. Traditional techniques like proper sautéing of aromatics build layers of flavor without complicated steps.

You’ll end up with a dish that’s rich and satisfying, with pork that’s fork-tender and a sauce that’s perfectly balanced between salty, creamy, and slightly tangy. It’s comfort food that tastes like it came from a Filipino kitchen.

Serve with steamed rice to soak up every bit of the flavorful sauce. Here’s how to make it.

Ingredients for Pork Binagoongan with Gata Recipe Panlasang Pinoy

Pantry staples meet bold Filipino flavors. Nothing exotic, just authentic taste in every bite.

The shrimp paste is non-negotiable here—Filipino bagoong alamang gives that authentic umami punch. Look for it at Asian markets or the international aisle (sometimes labeled as fermented shrimp paste). I prefer the salted, fermented kind in jars. The pork belly needs good marbling for that melt-in-your-mouth texture. Costco has great pre-cubed pork belly, or ask your butcher to cut it for you.

No shrimp paste? Anchovy paste at half the amount gets you close (not traditional, but works). Coconut milk must be full-fat—Thai Kitchen or Aroy-D are my go-tos. The eggplant and string beans soak up the sauce beautifully, but zucchini or green bell peppers work in a pinch. Fish sauce is key for saltiness—Red Boat or Three Crabs are solid brands. Skip the vinegar if you’re sensitive to tang.

This stew tastes even better the next day. Store in the fridge for up to 3 days—the flavors deepen overnight. Freezes beautifully for 3 months. Reheat gently to keep the coconut milk from separating. Always serve with steamed rice (it’s mandatory).

Step-by-Step Instructions for Pork Binagoongan With Gata

Here is the method I use to achieve that rich, creamy texture and balanced flavors in every batch.

Step 1: Sauté Aromatics and Brown the Pork

Heat the 2 tbsp vegetable oil in a large pot over medium heat until shimmering. Add the minced 6 cloves garlic cloves and sauté for 30 seconds until fragrant but not browned. Immediately add the diced 1 whole yellow onion and cook for 2-3 minutes until translucent.

Push the aromatics to one side and add the cubed 1.5 lb pork belly. Brown the pork in batches if needed to avoid steaming. Cook for 5-7 minutes until the edges turn light golden brown and the fat begins to render. This builds the flavor foundation for your stew.

Step 2: Build the Flavor Base with Shrimp Paste and Vegetables

Stir in the 0.5 cup shrimp paste and cook for 1-2 minutes, breaking it up with your spoon. The shrimp paste will darken slightly and release its pungent aroma—this is normal and essential for authentic flavor.

Add the diced 2 whole tomatoes, sliced 2 whole long green chili peppers, 1 whole bay leaf, and 0.5 tsp black peppercorns. Cook for 3 minutes until the tomatoes soften and release their juices. This creates a rich, savory base for your vegetables.

Step 3: Simmer Vegetables Until Tender

Add the 1 whole eggplant cut into pieces and the 8 oz string beans cut into lengths. Stir to combine and cook for 3-4 minutes to allow the vegetables to absorb the flavors of the aromatics and shrimp paste.

Pour in the 2 cups coconut milk, 2 tbsp fish sauce, and 1 tbsp white vinegar. Stir well to combine. Increase the heat to medium-high and bring to a gentle boil, then reduce heat to medium-low.

Step 4: Cook to Creamy Perfection

Cover the pot and let the stew simmer for 25-30 minutes, stirring occasionally. The pork should be fork-tender and the eggplant should have softened into the sauce, creating that signature creamy texture.

Taste and adjust seasoning with the 1 tsp salt as needed. If the stew is too thick, add a splash of water. If it’s too thin, simmer uncovered for a few more minutes to reduce. The final stew should coat the back of a spoon with a velvety consistency.

Best Sauces and Condiments for pork binagoongan with gata recipe panlasang pinoy

Classic Pairings

I always serve this with steamed jasmine rice—the fluffy grains soak up the rich, creamy sauce perfectly. For a textural contrast, try garlic fried rice with crispy bits. The garlic adds another layer of flavor that complements the shrimp paste beautifully. 💛

Fresh Contrasts

A simple side of atchara (pickled green papaya) cuts through the richness with its tangy crunch. I make mine with 1 cup julienned papaya and ½ cup rice vinegar. You can find pre-made versions at Filipino grocery stores if you’re short on time.

Spicy Kick

For heat lovers, serve with sambal oelek or siling labuyo on the side. A small dish of calamansi or lime wedges lets guests add a bright, citrusy note. I squeeze 1-2 wedges directly into my bowl for that extra zing.

Vegetable Sides

A light cucumber and tomato salad with 1 tbsp vinegar and a pinch of salt balances the meal. Thinly slice 1 cucumber and 2 tomatoes, then toss with the dressing. It’s refreshing against the stew’s richness.

Condiment Essentials

Keep fish sauce and patis on the table for those who want to adjust the saltiness. A small bowl of toasted garlic bits adds a crispy, aromatic topping. I always have Red Boat fish sauce on hand for this. 🌟

Frequently Asked Questions