Pork binagoongan recipe (pork cooked in shrimp paste)
Pork Binagoongan is a delicious Filipino dish which owes much of its tastiness to the combination of sweetness, sourness, and the saltiness of the bagoong alamang, the decadence of the pork and the added pungency of the green chili and siling labuyo.
Servings 5 people
Cost $8
Ingredients
- 1½ lb pork/pork belly cut lengthwise into 2-inch thick slabs
- 6 cloves garlic crushed
- 1 tbsp salt
- vegetable oil for deep frying and sauteeing
- 1 small onion chopped
- 1 tomato chopped
- ½ cup bagoong alamang (salted, fermented shrimp paste)
- 2 siling labuyo chili peppers (optional)
Instructions
- Place pork belly, 2 cloves of garlic, and salt in a pot and add water, enough to just cover the pork. Bring to a boil and reduce to the simmer.
- Continue to cook until the pork is fork-tender, about an hour.
- Drain the pork
- Measure 1/2 cup of pork stock and reserve the rest for future use.
- Pat the pork dry with paper towels and cut into 2-inch pieces.
- Fill a wok or a pot with at least 2 inches deep of oil and heat the oil.
- Deep fry pork in small batches until brown.
- Fish out with a strainer and place on a platter lined with paper towels.
- Heat oil in a pan over medium-high heat.
- Saute onions until fragrant and softened about 5 minutes.
- Add the rest of the garlic and saute until lightly browned about 2 minutes.
- Add tomatoes and saute until softened, about 5 minutes.
- Add bagoong alamang, 1/2 cup pork stock, and chilies.
- Bring to a boil and simmer for 5 minutes.
- Add pork belly and combine well.
- Serve.
