This Pork with Coconut Milk recipe, also known as Ginataang Baboy, combines tender pork with creamy coconut milk and savory spices for a rich and flavorful dish that's perfect for any meal.
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I think this dish taught me to love spicy food 🌶️. It always reminds me of home. Our house was surrounded by coconut trees 🌴, so coconut milk made its way into many meals.
Ginataang Baboy holds a special place in my heart, not just for its flavors, but for its memories. You can adjust the heat by adding chili on the side or spicing it up with crunchy chili garlic. Coconut milk-based dishes like this remind me of other Filipino favorites, like Pork Binagoongan with its salty-sweet shrimp paste, or the savory and saucy Pork Guisantes. Then there’s Menudo, a hearty stew perfect for celebrations, and the sweet and tangy Pork Humba, simmered in soy sauce and pineapple for a caramelized finish.
If you enjoy coconut-based dishes, try spiced coconut pumpkin soup, laing, or the fiery gising-gising. Filipino cuisine is all about bold flavors and heartwarming meals, and this dish is no exception!
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Why You'll Love This Recipe?
- Bursting with rich coconut flavor and tender pork
- Easily customizable with spice level adjustments
- Comfort food with tropical flavors perfect for any occasion
- Quick and simple to make with basic ingredients
- Perfect for family gatherings or weeknight dinners
🥥What is Ginataan?
Ginataan (pronounced gee-nah-ta-an) is a Filipino dish made with coconut milk as the base ingredient. The name comes from "gata," meaning coconut milk, and it’s popular across the Philippines.
This cooking style has been passed down through generations, and it appears in various dishes like stews, desserts, and curries. Whether sweet or savory, ginataan recipes showcase the rich flavor of coconut milk.
🥘Ingredients
Here’s what you will need:
- Oil – Neutral oil like vegetable oil for sautéing.
- Garlic – Adds depth and aromatic flavor.
- Onion – Sweet and savory, balancing the richness.
- Ginger – Fresh ginger provides a warm, zesty kick.
- Pork shoulder – Tender meat that soaks up the coconut milk’s flavor.
- Coconut milk – Creamy base for the sauce.
- Fish sauce – Adds a touch of umami and saltiness.
- Chili – Fresh or dried for heat (optional).
- Sugar – Balances the savory flavors.
- Beef powder – Enhances the overall umami taste.
- Bok choy – Adds texture and freshness.
- Salt and pepper – To taste, for seasoning.
Substitutions and Additions
- Pork shoulder – Substitute with pork belly or chicken thighs or beef for a different protein.
- Bok choy – Swap with spinach or kale for a similar green vegetable.
- Fish sauce – Use soy sauce if you prefer a plant-based alternative.
- Chili – Skip for a milder dish or add more for an extra kick.
- Beef powder – Omit or replace with chicken bouillon for a different flavor.
🔪 How to Make Pork With Coconut Milk?
- Heat oil in a large pan and sauté garlic, onion, and ginger until aromatic.
- Add the pork shoulder and cook until browned on all sides.
- Pour in the coconut milk, fish sauce, and chili (if using), then bring to a simmer.
- Add sugar, beef powder, and season with salt and pepper to taste.
- Cover and cook for 30-40 minutes until the pork is tender.
- Stir in the bok choy and cook until wilted, about 2 minutes.
- Serve hot with steamed rice.
Variation
- Seafood Ginataan – Swap pork for shrimp or fish for a lighter version.
- Vegan Ginataan – Use tofu and skip the fish sauce for a plant-based option.
- Ginataang Chicken – Replace pork with chicken thighs for a leaner alternative.
- Spicy Version – Add chili garlic oil or extra red pepper flakes for more heat.
What to Serve with This?
- Steamed Rice: A must-have to soak up the creamy coconut sauce and balance the flavors.
- Garlic Fried Rice: Adds a savory, aromatic touch that complements the richness of the ginataan.
- Pickled Vegetables (Atchara): The tangy and slightly sweet flavors of atchara cut through the creaminess of the dish, providing a refreshing contrast.
- Fried plantains – A sweet and crispy side that pairs beautifully with the savory flavors.
- Sauteed Vegetables: A simple stir-fry of vegetables like bok choy, green beans, or spinach with garlic and soy sauce adds a healthy and flavorful side.
- Cucumber Salad: A refreshing cucumber salad with vinegar and a touch of sugar offers a crisp and light complement to the rich pork dish.
- Grilled Eggplant (Inihaw na Talong): Smoky grilled eggplant pairs well with the creamy sauce and adds a different texture to your meal.
- Tomato and Onion Salad: Fresh and tangy, this salad helps balance the richness of the coconut milk and pork.
How to Store Leftovers?
To store Pork with Coconut Milk (Filipino Ginataan), transfer any leftovers into an airtight container and refrigerate promptly. It can be kept in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through before serving again.
Top Tip
- Adjust the spice level by adding chili gradually, especially if you’re serving this to kids.
- Use fresh coconut milk if possible for the richest flavor, but canned works just as well.
Recipe FAQs
While it's best enjoyed fresh, you can freeze leftovers in airtight containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
The spiciness can be adjusted to your preference by adding more or less chili. You can also remove the seeds for a milder flavor.
Yes, Pork with Coconut Milk reheats well and actually develops more flavor if made ahead and refrigerated overnight. Just reheat gently on the stove or in the microwave before serving.
Coconut milk tenderizes the meat, making it juicy and adding a rich, creamy flavor to the dish.
Canned coconut milk is thicker and more concentrated, while fresh coconut milk is often lighter and more subtle in flavor.
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Recipe Card
Pork With Coconut Milk Recipe (Filipino Ginataan)
Equipment
- 1 Deep Skillet or Pot
Ingredients
- 1 tablespoon oil (olive, avocado or coconut oil)
- 5 cloves garlic crushed
- ½ medium onion diced
- 2 thumbs ginger sliced in sticks
- 1.5 pork shoulder cut in bite size pieces
- 1 15 oz coconut milk
- 2 tablespoon fish sauce
- 4 thai chili diced
- 1 teaspoon sugar
- 1 teaspoon beef powder/ buillion optional
- 2 bunches of bokchoy optional
- Salt and pepper to taste
Instructions
- Heat oil in a large pan and sauté garlic, onion, and ginger until aromatic.
- Add the pork shoulder and cook until browned on all sides.
- Pour in the coconut milk, fish sauce, and chili (if using), then bring to a simmer.
- Add sugar, beef powder, and season with salt and pepper to taste.
- Cover and cook for 30-40 minutes until the pork is tender.
- Stir in the bok choy and cook until wilted, about 2 minutes.
- Serve hot with steamed rice.
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Notes
- Adjust the spice level by adding chili gradually, especially if you’re serving this to kids.
- Use fresh coconut milk if possible for the richest flavor, but canned works just as well.
Thank you for your feedback 😊