Binagoongan

Binagoongan
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This spicy-salty dish’s signature ingredient is bagoong almang, a shrimp paste base native to the Philippines. It is a pungent sauce made from tiny shrimps and salt, also known as “sautéed shrimp sauce”. As the taste can be strong, serve with vegetables or white rice to offset the dish’s sharp taste. This recipe uses a double boiler, if you don’t have one or would rather stir-fry, that’s ok too. Serves 4 to 6

Ingredients

  • 1 pound pork, cubed
  • 4 chili peppers, minced
  • 1/2 cup water
  • 1/2 cup vinegar
  • 2 cups bagoong almang
  • 4 tablespoons brown sugar
  • 1 large onion, minced
  • 1 head of garlic, minced

Cooking Directions

  1. In a large casserole dish, boil pork and water over low fire until the water evaporates and pork oil starts to come out. (Or, stir-fry the pork cubes in a large wok and cooking oil until the pork turns opaque.) Put to the side.
  2. In a large wok, combine the garlic, onion and chili peppers. Sauté together. Then, add the bagoong. Cook and stir for 5 minutes.
  3. Add the vinegar and stir well. Finally sprinkle sugar on top of vegetables and let simmer for 10 minutes.
  4. Combine cooked meat and vegetables and serve alone or with rice.


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