Sauté the garlic, onion, and ginger until it gets the aroma. Combine bagoong alamang, coconut milk, and brown sugar in a wok or a pan. Bagon de Gata Recipe, makes 1 cup. Add the sliced pork, and continue cooking for 5 to 7 minutes or until it becomes light brown. 1 8-ounce jar bagoong alamang Kamayan or Barrio Fiesta brand 1 13.5-ounce can coconut milk 1 tablespoon brown sugar, more to taste. When the pork turns golden, add the shrimp paste and sliced chilies. Bring to a boil over medium to high heat then reduce the heat and let it simmer until the mixture thickens and coconut oil separates, about an hour. Use a non-stick pan and heat the cooking oil in a medium heat.