Buttered Pork Guinataan
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Filed under Mighty meaty; My recipes; coconut & derivatives, pork, School lunchbox
Ingredients :
350 g. of pork cutlets
1/4 c. of butter
1/2 head of garlic
1 onion
2 tomatoes
1 bell pepper
1 c. of coconut cream
salt and pepper
patis
Cooking procedure :
Pork cutlets are slices of lean pork. Usually, they are about one-fourth inch in thickness. They are available, fat removed and pre-cut, in some supermarkets. If you can’t get pork cutlets, use pork tenderloin then cut them into one-fourth inch thick slices. Please do not use a cut of pork that takes long to cook. This is a quick-cooking dish and the pork should be thoroughly cooked in about fifteen to twenty minutes.
Use kakanggata (thick coconut cream) or the first extraction from grated coconut. The cooked dish should be almost dry; using thinned gata may result in a soupy dish.
Peel and mince the garlic.
Peel and thinly slice the onion.
Roughly chop the tomatoes.
Core, deseed and dice the bell pepper.
Cut the pork slices into strips about three-quarters of an inch wide and three inches long. Season with a little salt and pepper.
Melt the butter in a skillet. When hot, pan fry the pork until no longer pink. Add the garlic, onion, tomatoes and bell pepper. Cook, stirring, for about a minute or until the vegetables soften a bit. Pour in the gata (coconut cream) and season with patis. Cook over medium heat, uncovered, until the gata thickens and has almost evaporated.
Serve hot with steamed rice.
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I tried this recipe, once my hubby entered our apartment, he asked what’s that smell?….well, he loved the guinataan and asked to cook it again…thank you connie i hope you’ll post more recipes that we could share with our loved ones….love your website
My husband who is a Swedish absolutely loves pinoy food and since i started cooking this, he requested if i could make it as my every friday special.
Thank God it is now easy to find coconut cream around the stores here in Sweden. Thank you for the delicious recipes!