Ginataang Baboy (Pork in Coconut Milk)
Tender pork simmered in creamy coconut milk with garlic, ginger, and optional chili. A comforting Filipino classic best served with rice.
Servings: 6 people
Calories: 1237kcal
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.
Notes
- Don't skip the two-stage method: Simmering pork in thin coconut milk first, then finishing with cream, prevents curdling and creates a richer sauce.
- Simmer, never boil: Boiling causes coconut milk to separate and curdle.
- Tastes better the next day: Make ahead and let flavors meld overnight.
- Adjust heat to preference: Start with fewer chilies and add more at serving if needed.
Nutrition
Calories: 1237kcal | Carbohydrates: 110g | Protein: 26.2g | Fat: 86.6g | Saturated Fat: 57.7g | Cholesterol: 23mg | Sodium: 6192mg | Potassium: 2515mg | Fiber: 26.9g | Sugar: 55g | Calcium: 279mg | Iron: 10mg
