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We hope you got benefit from reading it, now let's go back to pork in shrimp paste and coconut recipe. To make pork in shrimp paste and coconut you need 10 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Pork in shrimp paste and coconut:
- Provide 4 of boneless centre-cut pork chops, about 3/4 in. thick.
- You need 1 of shallot, chopped.
- Get 2 cups of water.
- Provide 2 tbsp of rice wine vinegar or apple cider vinegar.
- Prepare 2 of bay leaves.
- Prepare 6 cloves of garlic, sliced.
- You need 1/2 can of coconut milk (about 5 oz.).
- Prepare 1 of large handful cherry tomatoes, halved.
- Take 1 of jalapeno or Serrano pepper, chopped.
- Use 1 tbsp of shrimp paste (I used Barrio Fiesta brand sweet bagoong).
Instructions to make Pork in shrimp paste and coconut:
- 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..
- Add the shallots to the pan and sweat them for 1 minute..
- 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..
- 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..
It consists of large chunks of pork belly and boiled eggs slowly braised in coconut juice. Although bagoong (shrimp paste) is a traditional ingredient of Bicol Express, we omit it because there are two of us in the family who are allergic to it. When the pork and coconut milk are cooked, the lada is added together with the kakang gata until it is cooked. Instead of pork, sometimes kinunot na. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
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