Steps to Prepare Award-winning Pork in shrimp paste and coconut

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pork in shrimp paste and coconut. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pork in shrimp paste and coconut is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Pork in shrimp paste and coconut is something which I’ve loved my whole life. They’re 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. 👌. See recipes for Ensaladang mangga (green manggo salad with shrimp paste) a Filipino recipe too.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pork in shrimp paste and coconut using 10 ingredients and 4 steps. Here is how you cook 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. Make ready 1 shallot, chopped
3. Make ready 2 cups water
4. Prepare 2 tbsp rice wine vinegar or apple cider vinegar
5. Prepare 2 bay leaves
6. Take 6 cloves garlic, sliced
7. Take 1/2 can coconut milk (about 5 oz.)
8. Make ready 1 large handful cherry tomatoes, halved
9. Make ready 1 jalapeno or Serrano pepper, chopped
10. Take 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.

Steps 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!

So that’s going to wrap this up with this special food pork in shrimp paste and coconut recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!