Saturday, June 18, 2016


Pork Binagoongan  is Pork cooked in Shrimp Paste,  left to simmer until it becomes saucy and  delicious.  My version of this delicious dish is with lots of onions  and tomatoes, these two will help balance the saltiness of the bagoong (shrimp paste), the sauce becomes a bit sweet, succulent and delicious! 

1 kilo Pork Belly, cut into 1-1/2 -inch cubed
4 to 5 cloves Garlic, peeled and chopped
2-3 pcs  Onion, peeled and diced
5 to 6 Ripe Tomatoes, diced
2 tbsps Cooking Oil
4 to 5 tbsps Shrimp Paste (bottled,sweet or spicy - whichever you prefer)
2 tbsps Vinegar or 2 tbsps calamansi juice
2-3 tbsps Brown Sugar
Black Pepper
2-3 pcs Eggplants, sliced diagonally, fried lightly browned
½ cup water (if needed)

In a heated pan over medium heat, sauté garlic, onions and tomatoes until they are fragrant and soft.  Add in pork cubes and continue to sauté till a bit browned, then put the shrimp paste, mix very well, if it tends to dry, add a bit of water (1/4 cup or more),  continue cooking  stirring occasionally to avoid burning, then add the vinegar - allow to cook for 2-3 minutes, add brown sugar and black pepper.  Lower heat and  let it simmer until the sauce is thickened and the pork is tender.  Season to taste according to the sweetness and saltiness you prefer.  When almost done, add the fried eggplant and cook for another 2 minutes.  Serve hot with steamed rice.   Enjoy!

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