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Ingredients
- 1 kg pork belly, sliced into bite-sized pieces
- 300 g snake beans or sitaw, cut into 2-inch pieces
- 5 cloves garlic, minced (about 25 g)
- 1 medium onion, sliced (about 120 g)
- 1 thumb-sized piece ginger, minced (about 30 g)
- 3–5 fresh green chilies, sliced, or 1–2 tsp chili flakes (optional)
- 3 tbsp shrimp paste or bagoong (about 45 g)
- 2 cups coconut milk or gata (500 ml)
- 1 cup coconut cream or kakang gata (250 ml)
- ½ cup water (120 ml), optional
- Fish sauce or patis, to taste (optional)
- Salt and ground black pepper, to taste
How to Make It
- Heat a medium to large pan over medium heat.
- Add the sliced pork belly and cook until the fat renders and the pork develops a light golden-brown color.
- Using the rendered pork fat, sauté the garlic, ginger, and onion until fragrant and softened.
- Add the bagoong and sauté for a few minutes to cook off its raw aroma and deepen its flavor.
- Pour in the coconut milk or gata and stir until well combined.
- Cover and simmer over medium-low heat for 35–45 minutes, or until the pork becomes tender.
- Add the fresh green chilies or chili flakes, if using. Add water if the sauce becomes too thick while simmering.
- Add the sliced sitaw and continue cooking until tender but still slightly crisp.
- Season with patis or salt, and ground black pepper as needed.
- Pour in the coconut cream or kakang gata and simmer briefly until the sauce becomes richer and creamier.
- Serve hot with steamed rice and enjoy!
Kubo Tips
- Slowly rendering the pork belly before adding other ingredients creates a richer and more flavorful base.
- Sautéing the bagoong before adding coconut milk helps mellow its strong aroma while bringing out its savory flavor.
- Add the coconut cream near the end to preserve its richness and create a creamier sauce.
- Adjust the amount of chilies depending on your preferred spice level.
- Avoid overcooking the sitaw so it keeps some texture and balances the richness of the sauce.
- Like many coconut-based Filipino dishes, this tastes even better after resting and reheating the next day.