Ginataang Baboy sa Tanglad (Pork Belly in Coconut Sauce with Lemongrass)

Ginataang baboy often gets mistaken for Bicol Express, but this one skips the heat entirely. What you get instead is pork belly slowly braised in coconut milk until the sauce is thick and deeply savory. The lemongrass does a lot of work here – it keeps the richness in check with a subtle citrusy brightness, so the dish feels lighter than it actually is.

The coconut milk is added in two stages, and that’s intentional. The first half goes in early with the water to braise the pork low and slow – this is what makes the meat tender and allows it to absorb the coconut milk and aromatics as it cooks. The second half goes in at the end, which keeps it fresh and creamy rather than cooked down completely. Don’t rush the simmer. The pork needs that 25-30 minutes over low heat to break down properly; if you crank the heat to speed things up, the meat will tighten and the sauce will likely curdle.

Coconut milk is prone to breaking under high heat, so keep it on low once the liquid is in and avoid stirring too aggressively. If it starts to look grainy or separated, lower the heat immediately, add a small splash of fresh coconut milk, and stir gently in one direction. Catch it early and it’s usually fixable.

For the vegetables, sitaw is the classic choice here, but malunggay or kangkong work well too. Both cook fast – add them in the last minute or two so they don’t go limp.