Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fiery pork in coconut milk with shrimp paste and chillies.
Equipment: Large frying pan or wok
Measures and names
Ingredients
- 800 g pork belly or shoulder, cut into strips
- 1 tbsp coconut oil
- 1 onion, sliced
- 6 garlic cloves, crushed
- 5 cm root ginger, cut into matchsticks
- 3 tbsp shrimp paste (bagoong alamang)
- 400 ml full-fat coconut milk
- 6 long green chillies, sliced
- Black pepper, to taste
Optional extras
- 2 bird's eye chillies, chopped
Method
- Heat the oil in a wide pan and fry the pork over a high heat for 8 minutes, until browned and some fat has rendered.
- Add the onion, garlic and ginger and cook for 4 minutes, until softened.
- Stir in the shrimp paste and cook for 2 minutes, until it smells rich and toasty.
- Pour in the coconut milk, bring to a gentle simmer and cook uncovered for 20 minutes, until the pork is tender and the sauce has thickened.
- Add the chillies and cook for 3 minutes more. Season with black pepper and serve.
Swaps and tips
Shrimp paste varies a lot in saltiness, so taste before adding any salt. Reduce the chillies for a milder version. This is even better reheated the next day.
Add carbs for the family (optional)
For the family, serve over steamed rice, which also tames the heat. Keep the on-plan portion as it is, or over cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 8 g | 2 g | 48 g | 598 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
