Another all-time favorite method of Filipinos, especially in the Tagalog region of Luzon is the binagoongang baboy or pork with shrimp paste. It may consist of a lot of fat but the pungent aroma and very delicious saltiness of the shrimp paste make this dish simply irresistible. Those who are on a diet should never go anywhere near this dish (unless you have strong self-control) because it is so mouth-watering that just the smell from a length will drive your stomach rumbling. With mango and atsara on the side of this dish, you won't be able to count how many servings of rice you have already consumed.
Ingredients:
Food
- 1 kilo pork with fat (liempo, cut into cubes)
- 1/2 cup water
- 1/2 cup vinegar
- 2 cups bagoong alamang (shrimp paste)
- 4 tablespoons brown sugar
- 4 chili peppers (minced)
- 4 tomatoes (diced)
- 1 big onion (minced)
- 1 head of garlic (minced)
Cooking procedure:
- Place the pork and water in a pan and cook under low heat until all of the water has evaporated.
- Continue cooking until oil starts to ooze from the pork meat and use the oil fry it until the meat has become slightly crispy. Take out the cooked pork from the pan and set aside.
- Using the same oil from the cooked pork, saute the onion, garlic, tomatoes and chili. Then add the pork cooked earlier and mix well.
- Add the shrimp paste into the cooking compound and cook for an additional one 5 minutes.
- Add the sugar and pour in the vinegar. Stir well then simmer for a few more minutes until everything is fully cooked.
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