Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pork in shrimp paste and coconut. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pork in shrimp paste and coconut is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Pork in shrimp paste and coconut is something that I have loved my entire life.

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 recipe, we have to first prepare a few components. You can have pork in shrimp paste and coconut using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pork in shrimp paste and coconut:

1. Prepare 4 boneless centre-cut pork chops, about 3/4 in. thick
2. Make ready 1 shallot, chopped
3. Prepare 2 cups water
4. Make ready 2 tbsp rice wine vinegar or apple cider vinegar
5. Get 2 bay leaves
6. Make ready 6 cloves garlic, sliced
7. Take 1/2 can coconut milk (about 5 oz.)
8. Prepare 1 large handful cherry tomatoes, halved
9. Get 1 jalapeno or Serrano pepper, chopped
10. Prepare 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 exceptional food pork in shrimp paste and coconut recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!