Ginataang Baboy (Pork in Coconut Milk) is one of those cozy Filipino meals that tastes like it simmered all day… even when it didn’t. Tender pork, creamy coconut milk, ginger, garlic, and a little heat come together into a rich sauce that practically begs for a mountain of rice.
This dish is also the reason I learned to love spicy food. Growing up, our house was surrounded by coconut trees, so coconut milk showed up in everything and honestly, I wasn’t mad about it.
Pork ginataan holds a special place in my heart, not just for the flavor, but for the memories. You can keep it mild (serve chili on the side), or crank it up with Thai chilis or crunchy chili garlic. Either way: creamy sauce + tender pork = comfort food that doesn’t play around.
If you love coconut milk dishes, you’ll probably also want Laing, Gising-Gising, or even a cozy coconut pumpkin soup in your rotation.
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Why You'll Love This Recipe
- Rich, creamy coconut sauce with tender pork
- Easy to adjust the spice level
- Cozy Filipino comfort food
- Simple ingredients, no complicated steps
- Great for weeknights or sharing with family
🥥What is Ginataan?
Ginataan pronounced gee-nah-ta-an) refers to Filipino dishes cooked in coconut milk. The word comes from gata, which means coconut milk, and it’s used for both savory dishes and desserts across the Philippines.
For savory recipes like ginataang baboy, coconut milk simmers into a rich, creamy sauce that softens the meat and carries all the aromatics- garlic, ginger, and chili into every bite.
🥘Ingredients You'll 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 Ginataang Baboy
- 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.
Variations To Try
- 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.
If you’re on a ginataan kick, you’ll also love Ginataang Sitaw at Kalabasa in Coconut Milk or the spiced Ginataang Sitaw at Kalabasa with Curry.
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.
- 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 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
Yes! It tastes even better the next day. Let it cool, refrigerate, then reheat gently over low heat so the coconut milk doesn’t separate.
Absolutely. Pork belly makes it richer and fattier (in a good way). Pork shoulder is a little leaner and still gets super tender.
Keep the heat low once the coconut milk goes in. Gentle simmer only, no hard boiling. Stir occasionally and reheat leftovers slowly.
Yes. Full-fat canned coconut milk gives the best creamy sauce. If it’s separated in the can, just stir/shake before adding.
More Easy Pork Recipes to Try
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Ginataang Baboy (Pork in Coconut Milk)
Equipment
- 1 Deep Skillet or Pot
Ingredients
- 2 tablespoon oil (olive, avocado or coconut oil)
- 5 cloves garlic crushed
- ½ cup medium onion diced
- 2 tablespoon ginger sliced in sticks
- 1½ pounds pork shoulder cut in bite size pieces
- 1 15 oz coconut milk
- 2 tablespoon fish sauce
- 4 pieces 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.2 tablespoon oil, 5 cloves garlic crushed, ½ cup medium onion diced, 2 tablespoon ginger
- Add the pork shoulder and cook until browned on all sides.1½ pounds pork shoulder cut in bite size pieces
- Pour in the coconut milk, fish sauce, and chili (if using), then bring to a simmer.1 15 oz coconut milk, 2 tablespoon fish sauce, 4 pieces thai chili diced
- Add sugar, beef powder, and season with salt and pepper to taste.1 teaspoon sugar, 1 teaspoon beef powder/ buillion, 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.2 bunches of bokchoy
- Serve hot with steamed rice.
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Notes
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- Adjust the spice level by adding chili gradually, especially if you’re serving this to kids.
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- Use fresh coconut milk if possible for the richest flavor, but canned works just as well.
Thank you for your feedback 😊