Pork in Shrimp Paste (Filipino Binagoongan) – Pork with Bagoong. Pork Binagoongan is translated as pork cooked in shrimp paste. This pork binagoongan recipe produces one of the authentic Filipino Recipes. Shrimp paste or bagoong refers to fermented tiny shrimp.
Excellently, in fact just like a whole lot other strange-sounding Asian specialties. Well, there definitely is a reason why this. Pork Binagoongan, also called Binagoogang Baboy, is Pork stewed and sautéed in shrimp paste. This Perfect Pork in Shrimp Paste (Filipino Binagoongan) – Pork with Bagoong using 15 easy ingredients and 4 simple steps. Learn how to achieve yummy food.
Ingredients of Pork in Shrimp Paste (Filipino Binagoongan) – Pork with Bagoong
- It’s of Cooking Oil of your choice.
- You need 1 of medium red onion.
- You need 3-4 of garlic cloves.
- Prepare 2 of medium tomatoes.
- It’s 200-250 g of pork (cuts with fat).
- It’s 1 cup of water with dissolved 0.25 chicken broth cube.
- It’s 1-2 Tbsp of coconut milk or dissolve 2 tsp coconut milk powder mix with the chicken cube.
- Prepare 1 of large bay leaf or 3-4 small pcs.
- It’s 1 of big calamansi or a squeeze of lemon/lime.
- Prepare 2-3 tsp of heaps of Shrimp paste, sweet style.
- You need of Chili (optional).
- It’s to taste of Salt & Pepper.
- Prepare of Eggplant, cubed (optional).
- You need of Green Beans (optional).
- Prepare 1 stalk of green onion (optional).
It is one of the all-time favorite Filipino dishes. The critical ingredient of Pork Binagoongan is the shrimp paste (Bagoong Alamang in Tagalog), a condiment made from a fermented mixture of small. Pork Binagoongan, also called Binagoogang Baboy, is Pork stewed and sautéed in shrimp paste. It is one of the all-time favorite Filipino dishes.
Pork in Shrimp Paste (Filipino Binagoongan) – Pork with Bagoong instructions
- Heat oil in wok and saute garlic, onions until translucent. Add sliced tomatoes with its juices..
- Add the cup of water with dissolved 0.25 of chicken bullion cube and coconut powder mix (Ginataang Mix is okay to use). Or use fresh coconut milk. Adjust coconut taste to your liking, whether using fresh or powdered. Let the bay leaf/leaves sit at the bottom of the wok. Let it simmer..
- Cut pork into bite size pcs. In this I combined a pork chop cut and belly cut. The fat part makes the dish tastier. Add pork slices to the wok. Season with crushed black pepper to your liking. Squeeze 1 calamansi juice or a little squeeze of lemon/lime. Mix. Cover and let it simmer in low heat for 20-30 minutes or until tender and liquid is reduced..
- Add the shrimp paste, mix in and cover. Let flavors combine. Add sliced green beans or eggplants to the wok, mix in and cover. Reduce the liquid that seeped out from the veggies or until veggies are cooked. Add your chili as desired. My mom can't take the heat so I just added a single long chili, unsliced. Slice the chili is you want heat. Add salt according to your taste. If you used salty shrimp paste, you might not need to. You might need to add a pinch of sugar instead. Mix well and remember not to over cook the veggies 🙂 Remove bay leaves. Garnish with chopped green onion. Serve and enjoy..
You can either use the salty fresh reddish bagoong alamang or the commercialized 'bottle of sautéed shrimp paste' of Kamayan or Barrio Fiesta. This video will show you how to make a traditional Filipino pork dish called binagoongan, or pork with shrimp paste. Just jump in and get started. Put the water to a boil. Add the meat when the water is boiling.