Pork in Shrimp Paste (Binagoongang Baboy)

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American, Chinese, Asian, Spanish and Arab cuisines strongly shaped the Filipino cuisine profile. These combination of recipes from burgers and pastas of American, noodles and dimsums and Chinese, Kebabs of Arabs, and thick and luscious sauces of Asian contributes to culture of Filipino food. Another feature on our culinary arts, recipes belong to each region of our country. Dagupan City, my hometown, is very well-known of Grilled/Sinigang/PInaputok na Bangus (milkfish), Ilocos is popular with their longanisa and pinakbet, Bicol with their hot and spicy in coconut milk dishes like Laing ang Bicol Express and many more.

Shrimp Paste is Bagoong Alamang in Filipino term. It is made from minute shrimp or krill (alamang or agamang in Pangasinense). This is usually served and eaten as a topping on green mangoes (Mango Enchilada) and is used as a common cooking ingredient in every Filipino dishes. Alamang differs in appearance, flavor, saltiness and spiciness. It is also sauteed with various condiments and its taste varies from salty to spicy-sweet. Though shrimp paste is different with fish paste, both are very customary part of Filipino cooking

Binagoongang Baboy (Pork in Shrimp Paste) is one of the traditional FIlipino food recipes which is simple to cook yet rich in flavor and aroma. Binagoongang Baboy is one of the most popular and very well-known pork main-dishes on Filipino tables inside and out of our country. Bet this is one of the easiest dishes to prepare for family’s simple to a dinner feast. You do some changes with the ingredients which is according to your desired taste. Don’t forget to serve this with steaming rice and a very cold drink.

Binagoongang Baboy is truly a cooking delight that features the flavor of Philippine food. You can also put in various ingredients in your basic recipe to make some variants. You may add a number of boiled quail eggs before serving the dish, or dish in with fried or grilled eggplants and sliced tomatoes and onions, or you may also drop minced red peppers for that intense blaze of spice, or drop a handful of string beans or Baguio beans 3 minutes before turning the fire off from the pan. Whatever the variations is, the salty and meaty taste of Binagoongang Baboy with hot rice is best when eaten with hands.

1 kilo pork belly, cubed
2 cups water
4 tbsp. chopped garlic
1 large sliced onion
1/3 cup shrimp paste
1/4 cup vegetable oil
2/3 cup vinegar
1 tbsp. sugar
salt
pepper

Wash the pork cubes well. Then with paper towel, pat them dry.
Simmer pork cubes with water and pinch of salt and half of the garlic for 20 minutes. Remove from heat. Separate pork broth and pork.
On a separate pan, sautee garlic, onion, shrimp paste and pork until pork cubes turned light brown and paste are sauteed well. Add half of the pork broth. Simmer for 20 minutes or until meat is tender and about 1/4 cup of pork broth left. Add vinegar, pepper and salt. cook for another 5-10 minutes. Finally, serve Binagoongang Baboy with steaming hot rice.

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