Pork binagoongan is one of those Filipino authentic dishes that I personally think should be part of the collection of recipes in my blog. I know a few Filipino housewives who are new in a different country and who are just learning how to cook would really appreciate the thought. I can relate because I was once in the same position twenty years ago. Filipinos love pork binagoongan despite its pungent smell. There are many ways of cooking it but no matter how it is cook, this dish will always be a popular one amongst Filipinos. Pork pieces are first sautéed with garlic, onion and tomato and then simmered in a sauce of shrimp paste, water and vinegar. It is best cooked for an hour or so until it is melt-in-the-mouth tender. It can be eaten with rice as a main dish or as a side dish for grilled or fried fish, tortang talong (eggplant omelette), or boiled okra. My favorite way of eating it is with rice, fried eggplant, tomatoes and mangoes that are almost ripe (manibalang na mangga).Yummy!
- 2 lbs pork shoulder butt or pork belly, cut into cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium tomato, diced
- 2 tablespoons vinegar
- ½ cup bottled sautéed shrimp fry or paste (regular or spicy)
- 2 cups water
- 1 teaspoon sugar
- In a skillet over medium heat, sauté garlic until lightly browned.
- Add onion and tomato and cook for 2 minutes or until onions are soft.
- Add pork pieces and sauté for 3 minutes or until meat are no longer pink.
- Add shrimp paste and sauté for few seconds. Then add water and vinegar.
- Let the mixture boil, and then lower the heat. Simmer for one hour or until meats are tender, constantly stirring and adding more water if needed.
- Add the sugar and simmer for another minute.
- Correct seasoning by adding more shrimp paste and stirring well to blend flavor.
- Serve with steamed rice. Enjoy!