Pork Belly
- ½ kg. pork belly, cubed
- 3 cups coconut water
- 2 tbsp. oil
Coconut Sauce
- 2 tbsp. oil
- 2 tbsp. ginger, grated
- ½ cup cilantro, chopped
- 2 green chilies, chopped
- 1 cup coconut cream
- ½ cup water
- Salt and pepper, to taste
Gata is one of our beloved Filipino ingredients.The abundance of coconuts on our islands makes the fruit an important part of our cuisine, and we use all parts of the brown globe to create spectacular dishes. The gata in particular, is used to dress squash, and make gising-gising creamy—it’s even found in popular desserts like ginataang bilo-bilo.
This recipe is for coconut lovers.
In this recipe, we decided to introduce more of that delicious buko flavor into what would otherwise be a traditional pork in gata recipe. Using fresh buko juice, including its meat, concentrates the coconut flavor of the stew, so that it’s luscious and has even more slightly sweet, nutty notes. When cooked into the sauce, the coconut meat also turns soft and savory, and they make for a surprising bite.
Pork Belly
Coconut Sauce