Pork in shrimp paste and coconut

Name: Pork in shrimp paste and coconut
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 boneless centre-cut pork chops, about 3/4 in. thick; 1 shallot, chopped; 2 cups water; 2 tbsp rice wine vinegar or apple cider vinegar; 2 bay leaves; 6 cloves garlic, sliced; 1/2 can coconut milk (about 5 oz.); 1 large handful cherry tomatoes, halved; 1 jalapeno or Serrano pepper, chopped; 1 tbsp shrimp paste (I used Barrio Fiesta brand sweet bagoong)

Robert Gonzal @robert

Vancouver BC

There's a Filipino recipe called binagoongan my mother makes. I didn't like it much as a child, but as an adult it's become one of my faves to tinker with. This is the latest iteration.

Robert Gonzal @robert

Vancouver BC

There's a Filipino recipe called binagoongan my mother makes. I didn't like it much as a child, but as an adult it's become one of my faves to tinker with. This is the latest iteration.

Saved

Ingredients

30 minutes

2 servings

4boneless centre-cut pork chops, about 3/4 in. thick
1shallot, chopped
2 cupswater
2 tbsprice wine vinegar or apple cider vinegar
2bay leaves
6 clovesgarlic, sliced
1/2 cancoconut milk (about 5 oz.)
1large handful cherry tomatoes, halved
1jalapeno or Serrano pepper, chopped
1 tbspshrimp paste (I used Barrio Fiesta brand sweet bagoong)

Saved

Steps

30 minutes

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.