Tag: Ginataang baboy at hipon
Pork & Shrimp in Coconut Milk, photo by Mae Sanguer
Pork & Shrimp in Coconut Milk
- 1½ lbs. pork, cubed
- 1 lb shrimps, shell removed
- 2 cups vegetable broth (or 2 vegetable bouillon cubes dissolved in 2 cup of hot water; plain hot water will also do)
- 2 cups coconut milk
- ¼ cup shrimp paste (bagoong na alamang – can be bought at any oriental food store if living in the UK)
- 1 small squash, peeled and cubed
- 200g string beans, cut into 2 inch pieces
- 1 medium onion, sliced
- 4-6 cloves garlic, chopped finely
- 3 tbsp vegetable oil
- ¼ tsp freshly ground black pepper
- Salt to taste
- Heat the oil using a casserole pan or a wok.
- Saute the garlic until fragrant and golden, do not burn as it would leave a bitter taste.
- Add the onion and cook until translucent.
- Stir in the pork. Cook the pork is ssizzling in its juice and oil.
- Sprinkle the ground black pepper.
- Carefully pour in the vegetable broth. Bring it to a boil. Then lower down the heat and leave to simmer for 10 minutes.
- Add the coconut milk. Bring it to a boil and leave to simmer until the pork is tender.
- Stir in the squash and cook for 10 minutes.
- Season with the shrimp paste. Stir thoroughly.
- Add the string beans and shrimp. Cover and cook for 3 to 5 minutes. Add salt only if needed.
- Transfer to a serving plate.
- Serve with freshly boiled rice.