Pork Binagoongan is surely a legitimate Filipino Recipe. It is a Filipino pork recipe which has the main flavor of the Bagoong complemented with the sweetness of tomatoes. Bagoong is condiment from Philippines which is partly or completely fermented shrimp fingerlings and salt. This is one of the pork recipes cooked in bagoong that Filipinos definitely love.
There are variations on the way it is cooked. Some preferred the pork deep fried and others by just poaching the pork on water with added seasonings. Some also cooks it with Bagoong added at end of the cooking process and others favors sauteing the Bagoong first. I would recommend that you saute the Bagoong first so that it will be cooked properly unless you favor otherwise.
I will show you now the fast and easy way to cook the Pork Binagoongan (Pork in Sauteed Shrimp Paste).
Pork Binagoongan Recipe
Ingredients for Pork Binagoongan:
1 kilo Pork, cut into cubes
6 cloves garlic, minced
5 tbsp vinegar
1 medium size onions, sliced
4 medium size tomatoes ripe, sliced
5 pcs. Korean/Thai Chilis, sliced diagonally
1/2 cup shrimp paste
3-5 pcs dried bay leaves
1/2 tbsp groud black pepper
1 tbsp peppercorns
3 tbsp. cooking oil
spring onions, sliced
Pork Binagoongan Cooking Procedure:
In a stock pot, pour in the water and bring to boil. When water boils add in the pork. Be sure to wash it first. Bring again to boil then add the vinegar bay leaves, peppercorns and salt. Just a pinch of salt in order for the salty flavor sink in to the meat. Let it simmer for 10 minutes letting all flavors cuts into the meat.
While simmering is not yet done, prepare another sauce pan and preheat the pan. When simmering process is done, take off the meat from the stock pot. Only the meat. Then set it aside.
In the preheated saucepan, pour in the cooking oil. When the oil is hot, saute the garlic first, then onions and tomatoes. Then add the Bagoong (shrimp paste) and season it with ground black pepper. Add in the chili to give it the hot flavor. But if you do not want a hot flavor into it, just ignore adding in the chili. Let it simmer for 5 minutes letting the Bagoong be cooked properly. After 5 minutes, add the pork to the mixture. Stir it well in order for the Bagoong to be evenly distributed. Simmer it for another 10 minutes. Taste it to your preferred salty taste. Garnish with spring onions and then serve it while it is hot. Goes well hot steamed rice. Enjoy!