Pork Belly in Coconut Cream

The pork belly in coconut cream recipe is another quick and easy meal that your family and friends will enjoy. This is so deliciously full of flavor and creamy texture from the coconut cream, simply delicious.

I like to cook this a little bit longer when the juice is thicker and the meat is tender and almost melts in your mouth. This dish is best served with steamed rice and adds extra chilies.

For extra flavor, add curry powder, fresh lemongrass, and kaffir lime leaves.

This dish also called in Filipino "Ginataang Sitaw na Baboy" means pork in coconut cream with beans.

How to cook pork belly in coconut cream

Ingredients:

• 750 g pork belly diced
• 200 g beans cut in 2 inches long
• 200 g tomato chopped
• 1 onion chopped
• 4 cloves garlic minced
• 1 tbsp ginger grated
• 1 cup water
• 250 ml coconut cream
• 1 tbsp fish sauce
• 1 tbsp chicken stock powder
• 3 tbsp Oil
• Fresh chili optional

Instructions:

• Heat oil in a pan over medium heat.


• Sauté onion and garlic until softened.


• Add ginger and cook until fragrant.


• Add pork pieces and fry gently until the color turns to medium brown.


• Add tomatoes, water, and coconut cream and simmer for 15-20 minutes or until tender. Stirring occasionally.


• Add in the fish sauce, chicken powder, beans, and chilies. Simmer for 5 minutes


• Taste if you need to add more sauce and turn off the stove.


• Serve with steamed rice.