Friday, July 11, 2008

Binagoongan (Pork w/ Fermented Shrimp Paste)

I was already in the kitchen but just can't figure out what to do with the liempo cuts (pork belly) I thawed. We just had grilled pork chops the other day, so grilling is not a perfect idea for lunch today. I looked inside the ref and found a sealed pack of bagoong alamang.

1/4 kilo pork belly, cubed
3/4 cup bagoong alamang (fermented shrimp paste)
5-6 cloves garlic, sliced
2-3 medium tomatoes, sliced
2 medium onions, sliced
1-2 tbsp. brown sugar
2 tbsp. vegetable oil
1 tbsp. vinegar

1. In a preheated pan, add oil and sautee garlic, onion and tomatoes until soft.
2. Add in pork and let it boil for 8-10 minutes. Make sure there is enough liquid to cook meat. Can add a minimal amount of water if it dries up.
3. Add bagoong then follow brown sugar and vinegar, and simmer for another 2 minutes.
4. Serve meat in a plate and pour over bagoong sauce.

1 Comment:

Anonymous said...

your the best! :) i never saw a blogsite as detailed as this! love it! :)