Last week I was enticed to cook Pork Binagoongan after seeing it being prepared on TV. I rarely cook pork dishes except if it does not involve a lot of chopping like this one. The simplicity and ease of preparation is such a win- win in my list. You know, having a toddler and being such a novice cook require that dishes should contain only , at most, 5 ingredients to chop!
The starring ingredient in this dish is bagoong, hence the name. Bagoong is a shrimp or fish paste that is characterized by its distinctively salty taste and can be spicy or sweet depending on how its is prepared. They are usually pre-sauteed and packaged in jars, and can be found in the spices and sauces aisle in Asian supermarkets. For this dish, I used two types of shrimp bagoong, sweet and spicy.
So basically , the pros of cooking this is that its very easy and quick; It does not require a lot of ingredient and its full packed with salty and slightly tangy flavor.
The downside is that you will end up eating 2.. 3.. 4 …cups of rice with it!
Happy Tuesday Everyone!
A tasty Filipino dish made with tender pieces of pork belly or pork shoulders cooked in a shrimp paste base.
Sanna: Sanna, Woman Scribbles
Recipe type: Main course
- 2 lbs pork, cubed ( I used a mixture of pork shoulders and sirloin cuts)
- 8 cloves ( or more) garlic, minced
- 1 medium onion, chopped,
- 5 tbsp olive oil ( you can also use regular cooking oil)
- ½ cup vinegar
- 5 round tomatoes, chopped
- 2 pcs green chili peppers, chopped
- ¼ cup spicy bagoong
- ½ cup sweet bagoong
- ¼ cup fresh parsley, chopped
- salt and pepper, to taste
- Heat Olive oil in a large wok and saute the garlic and onion over low heat. Once the garlic is fragrant and starts to show a very slight change in color, Add in the pork and let this brown brown over medium heat, stirring occasionally.
- Add in the tomatoes, the green chili peppers, salt and pepper and cover the wok, stirring occasionally until the tomatoes are soft. Add in the vinegar and let the pork cook with the wok covered.
- When the pork is cooked through and tender, Add in the bagoong and stir to distribute evenly.
- Add in the parsley and turn off heat.
This recipe is adapted from krisaquino.net