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

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pork in shrimp paste and coconut. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pork in shrimp paste and coconut is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Pork in shrimp paste and coconut is something which I have loved my whole life. They are fine and they look fantastic.

Pork with shrimp paste and coconut milk. It is the best food to serve with rice and fresh veg. Follow me for more videos. šŸ‘Œ. See recipes for Ensaladang mangga (green manggo salad with shrimp paste) a Filipino recipe too.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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. Get 4 boneless centre-cut pork chops, about 3/4 in. thick
  2. Make ready 1 shallot, chopped
  3. Take 2 cups water
  4. Make ready 2 tbsp rice wine vinegar or apple cider vinegar
  5. Prepare 2 bay leaves
  6. Take 6 cloves garlic, sliced
  7. Prepare 1/2 can coconut milk (about 5 oz.)
  8. Make ready 1 large handful cherry tomatoes, halved
  9. Take 1 jalapeno or Serrano pepper, chopped
  10. Make ready 1 tbsp shrimp paste (I used Barrio Fiesta brand sweet bagoong)

Vietnamese caramelized and braised pork belly with eggs, or Thit Kho Tau, is a traditional everyday Vietnamese dish. It consists of large chunks of pork belly and boiled eggs slowly braised in coconut juice. 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.

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.

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. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. With pork cubes cooked in coconut milk and chili peppers, it's rich, creamy, spicy and delicious!

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