Soothingly creamy and perfectly sweet, Pininyahang Baboy with Gata is a dish that knows how to impress. You might be aware that there is a great variety of famous stews in Filipino cuisine. But Pininyahan recipes are definitely of the standout kind because of their one of a kind sweetness. They often bring a heightened level of flavor to any dish, and bring a sense of comfort from the milky coconut ingredient.
For this dish, we also use heaps of meaty and delicious pork belly. This hearty component tastes delicious alongside various vegetables like bell peppers and carrots. It is also exactly what we need to make the meal as filling and satisfying as possible. And of course, an element that truly distinguishes this dish and makes it richer is our pineapple juice with chunks. This fruity component creates a beautiful fusion of flavors with our savory and creamy ingredients.
Now let’s dive right in, and make some yummy Pininyahang Baboy Sa Gata!
How to cook Pininyahang Baboy sa Gata:
Preparing the pork belly:
We will start off by getting 3 tablespoons of cooking oil, and heating this up in our pan. Then go ahead and put 4 cloves of garlic and 1 onion, both of which you’ve chopped, inside. Keep sautéing these together until your chopped onions have softened. Once it does, you can proceed to add 2 ½ lbs. of cubed pork belly. We will also sauté this, and continue cooking it until the pork becomes light brown in color.
Adding ingredients for the stew:
Now we are ready to integrate our refreshingly sweet and delightful pineapple juice. For this, we will be using 20 ounces of canned pineapple chunks with juice. Start out by pouring all of the juice into the pan, as well as half of the pineapple chunks first. Also add 2 cups of coconut milk. Then we should let this boil.
Grab your cover, and put it over the pan, and adjust the heat to low. We will let the mixture boil until our cubed pork belly has tenderized enough. Remember to keep checking the pork to see if it’s soft enough to your taste. Also, if you feel that it needs more time to become tender, feel free to put more water inside.
Once the meat has tenderized sufficiently, you can add 1 carrot you’ve cubed, as well as the other half of our pineapple chunks we set aside earlier. Let this cook for 7 minutes. Afterwards, integrate 1 red bell pepper, and 1 green bell pepper, both of which are sliced. We will cook this as well, but only for 5 minutes. Then just season the delicious Pininyahang Baboy Sa Gata with your preferred amount of ground black pepper and fish sauce. Transfer the mixture to a serving plate or bowl of choice, and make sure to have it alongside some warm rice.
There are still many recipes out there with a sweet twist you might want to give a try. Let me introduce you to a couple!
Similarly sweet and savory dishes to cook:
This flavorful celebration of carrots, tomatoes and chicken is definitely a dish to try out. It utilizes some of the most popular vegetables, and like our main recipe, fuses it with a fruit. This Pininyahang Manok has become a Filipino home classic because of these favorable factors. It makes for both a tasty and nutritious dish with all of its healthy components. We also utilize white meat for this recipe, which makes it more ideal if you’re trying to avoid high fat content.
Pininyahang Manok sa Gata
Pininyahang Manok sa Gata is essentially our main dish with a change in its meat component. It also possesses that uniquely irresistible creaminess from a great deal of delicious coconut milk. And because chicken almost works like a blank canvas, it balances out perfectly with our mix of flavors. It adapts well to all of the sweetness and saltiness surrounding it, and makes for a perfect source of protein as well.
Pineapple Fried Chicken
Steering away from the stew dishes, you may also want to try this beautifully sweet, salty and crispy recipe. Pineapple Fried Chicken is made with a pineapple, lemon soda and soy sauce marinade that makes our dish juicy and rich, inside and out. But of course, it is also key to let this marinate for quite some time. Doing this overnight can probably help you achieve the most ideal flavor for your chicken. This is the perfect dish if you’d like to indulge in a crunchy, truly savory meal that has all the appeal of the fried chicken classic, alongside some added sweetness.
Have you got any questions about our Pininyahang Baboy sa Gata? The comments section below is open for any queries or suggestions!
Pininyahang Baboy sa Gata
- 2 ½ lbs. Pork belly cubed
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 20 ounces canned pineapple chunks with juice
- 1 carrot cubed
- 4 cloves garlic chopped
- 1 onion chopped
- 2 cups coconut milk
- 1 cup water as needed
- 3 tablespoons cooking oil
- Salt and fish sauce to taste
- Heat oil in a pan. Saute garlic and onion.
- Once the onion softens, add pork. Saute until the color of the pork turns light brown.
- Pour pineapple juice, half of the pineapple chunks, and coconut milk into the pan. Let boil. Cover the pan and adjust the heat to a low setting. Continue boiling the pork until it tenderizes. Note: you can add water if the meat needs more time to tenderize.
- Add carrots and remaining pineapple. Cook for 7 minutes.
- Add bell peppers. Cook for 5 minutes.
- Season with ground black pepper and fish sauce.
- Serve warm with rice. Share and enjoy!
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