Pork in shrimp paste and coconut
Pork in shrimp paste and coconut

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pork in shrimp paste and coconut. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pork with shrimp paste and coconut milk. It is the best food to serve with rice and fresh veg. Follow me for more videos. πŸ‘Œ.

Pork in shrimp paste and coconut is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Pork in shrimp paste and coconut is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook pork in shrimp paste and coconut using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pork in shrimp paste and coconut:
  1. Make ready 4 boneless centre-cut pork chops, about 3/4 in. thick
  2. Take 1 shallot, chopped
  3. Prepare 2 cups water
  4. Take 2 tbsp rice wine vinegar or apple cider vinegar
  5. Make ready 2 bay leaves
  6. Make ready 6 cloves garlic, sliced
  7. Take 1/2 can coconut milk (about 5 oz.)
  8. Take 1 large handful cherry tomatoes, halved
  9. Get 1 jalapeno or Serrano pepper, chopped
  10. Get 1 tbsp shrimp paste (I used Barrio Fiesta brand sweet bagoong)

This is a dish has the spiciness and delicious taste that is perfect with white rice. These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste. Dip in egg/beer batter; allow excess to drip off.

Instructions to make Pork in shrimp paste and coconut:
  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.

Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Dry shrimp & pork Snake beans & eggs Mango & rice Shrimp paste & palm sugar Fried the eggs Fried the shrimp until crispy Fried the pork with Saute onion and garlic Add meat, till it tirns brown Add shrimp paste Add coconut milk mix Add chillis Adjust seasoning with salt to taste Serve with rice. Add the prepared shrimp paste and after several minutes add in the coconut milk and continue simmering. Cook until the sauce is reduced and has attained a rich consistency and oil starts to form on the surface. 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.

So that’s going to wrap it up for this exceptional food pork in shrimp paste and coconut recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!