Pork Binagoongan sa Gata

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cube the pork belly into serving-sized pieces. Heat a non-stick pan until hot, add the pork, and sear over medium-high heat until the surface turns golden brown and releases its fat. The pork does not need to be fully cooked at this stage. Transfer to a clean bowl, leaving the rendered fat in the pan.
   ≈1:36
2. 2
   Using the rendered pork fat, fry the sliced eggplant over high heat for about 2 to 2½ minutes per side until golden. Flip and fry the other side. Set aside.
   ≈2:49
3. 3
   In a deep wok or large pan, fry the minced garlic until fragrant and golden brown. Add the minced onion, ginger, and chopped tomato, continuing to fry until the onion and tomato soften.
   ≈3:57
4. 4
   Stir in the shrimp paste and fry for about 2 minutes, allowing it to fully incorporate into the aromatics. Even unripe shrimp paste can be used; simply cook it longer.
   ≈4:31
5. 5
   Add the seared pork belly and fry with the shrimp paste mixture for about 2 minutes. Pour in the water, cover, and bring to a boil over high heat. Once boiling, reduce heat to the lowest setting and simmer until the pork becomes tender.
   ≈4:57
6. 6
   Mix the Knorr Ginataang Gulay Recipe Mix with water and pour into the pork. Leave uncovered and bring to a boil, allowing the sauce to reduce by approximately half.
   ≈8:21
7. 7
   Add the white vinegar to reduce the fishy flavour of the shrimp paste. Stir well and taste. Add a pinch of sugar if desired to balance the flavours—not to sweeten the dish, but to harmonise the taste.
   ≈9:03
8. 8
   Stir in the long green chillies and the fried eggplant. Season immediately with ground black pepper and salt to taste, being mindful that the shrimp paste already contains significant salt. Taste and adjust seasoning as needed. Once well combined, the dish is ready to serve.
   ≈9:30