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Binagoongang Baboy Recipe

Pork with BagoongBinagoongang Baboy

Binagoongang Baboy is a traditional Filipino food recipe which is cooked with pork and shrimp paste. Bagoongalamang (salted shrimp paste) is a condiment that is served as appetizer or s ide dish when served with dishes like karekare (beef and vegetable s tew with peanut sauce and oxtail) and pinakbet (mixed vegetables in shrimp paste.) It is alsoserved as sawsawan or dipping for green mango and grilled or fried fried fish. Bagoong could be a viand (entree) itselfif cooked with pork and this dish is called binagoongang baboy. Other variation of the dish is the binagoongang baboysa 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 (s iling labuyo), lightly bruised (optional)

1 Heat the oil in a large skillet and stir-fry the garlic until golden brown, thenstir-fry the onion until translucent. Add the tomato and cook until soft.

2 Add the pork and sugar, and cook over medium heat until the meat isbrowned, about 10 minutes . Add the water and s immer, covered, for 30 minutes until the pork is cooked.

3 Add the fermented shrimp and chilies , and s immer for another 15 minutes or until the pork is very tender. Stiroccasionally to prevent the sauce from burning. Best served hot with white rice.

Serves 4–6Preparation time: 15 minsCooking time: 1 hour