Pork with Bagoong
Binagoongang Baboy is a traditional Filipino food recipe which is cooked with pork and shrimp paste. Bagoong alamang (salted shrimp paste) is a condiment that is served as appetizer or side dish when served with dishes like kare kare (beef and vegetable stew with peanut sauce and oxtail) and pinakbet (mixed vegetables in shrimp paste.) It is also served as sawsawan or dipping for green mango and grilled or fried fried fish. Bagoong could be a viand (entree) itself if cooked with pork and this dish is called binagoongang baboy. Other variation of the dish is the binagoongang baboy sa gata (pork in shrimp paste and coconut milk.) Bagoong alamang is made from minute shrimp or krill (alamang.)
- 2 tablespoons oil
- 5 cloves garlic, minced
- 1 small onion, diced
- 1 small tomato, diced
- 11/2 lbs (750 g) boneless pork shoulder or rump, cubed
- 1/2 teaspoon sugar
- 3/4 cup (175 ml) water
- 4 tablespoons fermented baby shrimp (bagoong alamang)
- 6–8 green bird’s eye chilies (siling labuyo), lightly bruised (optional)
2 Add the pork and sugar, and cook over medium heat until the meat is browned, about 10 minutes. Add the water and simmer, covered, for 30 minutes until the pork is cooked.
3 Add the fermented shrimp and chilies, and simmer for another 15 minutes or until the pork is very tender. Stir occasionally to prevent the sauce from burning. Best served hot with white rice.
Preparation time: 15 mins
Cooking time: 1 hour