Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pork in shrimp paste and coconut. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pork with shrimp paste and coconut milk. It is the best food to serve with rice and fresh veg. Follow me for more videos. 👌.

Pork in shrimp paste and coconut is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Pork in shrimp paste and coconut is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have pork in shrimp paste and coconut using 10 ingredients and 4 steps. Here is how you can achieve that.

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. Prepare 1 shallot, chopped
3. Prepare 2 cups water
4. Make ready 2 tbsp rice wine vinegar or apple cider vinegar
5. Prepare 2 bay leaves
6. Get 6 cloves garlic, sliced
7. Make ready 1/2 can coconut milk (about 5 oz.)
8. Take 1 large handful cherry tomatoes, halved
9. Make ready 1 jalapeno or Serrano pepper, chopped
10. Make ready 1 tbsp shrimp paste (I used Barrio Fiesta brand sweet bagoong)

This is a dish has the spiciness and delicious taste that is perfect with white 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.

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.

Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Dry shrimp & pork Snake beans & eggs Mango & rice Shrimp paste & palm sugar Fried the eggs Fried the shrimp until crispy Fried the pork with Saute onion and garlic Add meat, till it tirns brown Add shrimp paste Add coconut milk mix Add chillis Adjust seasoning with salt to taste Serve with rice. Add the prepared shrimp paste and after several minutes add in the coconut milk and continue simmering. Cook until the sauce is reduced and has attained a rich consistency and oil starts to form on the surface. Although bagoong (shrimp paste) is a traditional ingredient of Bicol Express, we omit it because there are two of us in the family who are allergic to it.

So that is going to wrap it up with this exceptional food pork in shrimp paste and coconut recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!