Recipe: Yummy Pork in shrimp paste and coconut

Pork in shrimp paste and coconut. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste. Here is how you cook that. Bring the mixture to a boil. You can cook Pork in shrimp paste and coconut using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pork in shrimp paste and coconut

1. Prepare 4 of boneless centre-cut pork chops, about 3/4 in. thick.
2. Prepare 1 of shallot, chopped.
3. It's 2 cups of water.
4. It's 2 tbsp of rice wine vinegar or apple cider vinegar.
5. You need 2 of bay leaves.
6. Prepare 6 cloves of garlic, sliced.
7. You need 1/2 can of coconut milk (about 5 oz.).
8. It's 1 of large handful cherry tomatoes, halved.
9. Prepare 1 of jalapeno or Serrano pepper, chopped.
10. It's 1 tbsp of shrimp paste (I used Barrio Fiesta brand sweet bagoong).

The secret to the tastiest binagoongang baboy is to add the shrimp paste much earlier than most cooks do to give the meat time to soak up all its umami goodness. The better way to cook this dish is to treat the. The shrimp paste has the most dominant flavor. In order to balance the salty taste, vinegar, along with sugar and coconut milk/cream are added.

Pork in shrimp paste and coconut instructions

1. Season the chops with salt and pepper. Sear them in a hot pan on medium-high heat for 3 minutes per side, then remove them to a plate..
2. Add the shallots to the pan and sweat them for 1 minute..
3. Add the water, vinegar, and bay leaves to the pan and use a wooden spoon to scrape up any bits from the bottom. Once the liquid comes to a simmer, add the garlic. Continue simmering until reduced by about half..
4. Stir the coconut milk and bagoong into the pan and bring to a simmer. Return the chops and any juices to the pan. Add the tomatoes and pepper. Let simmer 1 minute. Serve atop plain steamed rice..

Its main source of flavor is derived from shrimp paste, which is locally known as bagoong. Balaw is a more traditional ingredient for Bicol Express. This is descried as salted shrimp fry. Cover partially and bring to a simmer over moderate. The resulting creamy sauce is pure heaven spooned over steamed rice!

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