In this dish, the 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 the pork 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).
Ingredients
- Pork shoulder or belly – This is the main protein for this recipe. It is cut into 1-inch cubes and stewed in shrimp paste until melt in your mouth tender.
- Fat – Olive oil
- Aromatics – Garlic, onion, tomatoes
- Shrimp paste, vinegar and sugar – a perfect blend of salty, sour and sweet taste to this dish
How to make pork binagoongan
To make this pork binagoongan, saute the pork in the aromatics until brown. Next, add the shrimp paste and stir until combined. Add the water next and let the mixture cook until the pork is melt in your mouth tender. The vinegar and sugar are added last to balance the salty flavor of this dish. The mixture is further cook until the desired consistency is reached.
Tips
- This dish is good if the pork is cooked until melt-in-your-mouth tender. To achieve this, the pork is cook longer on medium heat.
Cooking Tips
For the best flavor, use a good quality shrimp paste, as it significantly affects the dish’s overall taste. Be patient while cooking the pork; the longer it simmers, the more tender it becomes. If you prefer a thicker sauce, let it reduce a bit longer after the pork is tender. Adjust the vinegar and sugar to your taste to balance the flavors.
Serving Suggestions
Pork binagoongan pairs wonderfully with a side of steamed jasmine rice, which helps to soak up the flavorful sauce. Consider adding a simple side salad of sliced cucumbers and tomatoes for a refreshing contrast. For a twist, serve it with some crispy fried tofu or even as a filling for tacos, bringing a unique fusion to your meal.
Frequently Asked Questions
What can I use instead of shrimp paste?
If you’re not a fan of shrimp paste, you can try using miso paste or a combination of soy sauce and a little bit of fish sauce for a similar umami flavor. Just keep in mind that the taste will be different, but it can still be delicious.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze it for up to a month, just make sure to let it cool completely before freezing.
Can I make this dish ahead of time?
Yes, you can prep the pork and the sauce a day in advance. Just store them separately in the fridge and combine them when you’re ready to cook, which will save you some time on busy days.
What should I serve with pork binagoongan?
This dish goes great with steamed rice, but you can also serve it alongside grilled or fried fish for a more traditional meal. Adding some fried eggplant and fresh mango can balance out the flavors beautifully.
What are common mistakes when making pork binagoongan?
One common mistake is not cooking the pork long enough, which can leave it tough instead of tender. Make sure to let it simmer until the pork is really soft and flavorful, and keep an eye on the liquid level to avoid burning.
Pork Binagoongan (Sautéed Pork with Shrimp Paste)
Ingredients
- 2 lbs pork shoulder or belly , cut into 1-inch cubes
- 2 tbsp olive oil
- 2 cloves garlic , chopped
- 1 small onion , chopped
- 1 medium tomato , chopped
- ½ cup bottled sautéed shrimp paste , regular or spicy
- 1 cup water plus more as needed
- 2 tbsp white vinegar
- 1 tbsp white sugar
Instructions
- Heat the oil in a heavy pan over medium high heat. Add the garlic and onion, and sauté for 2 minutes. Add the tomatoes and sauté until onion has softened, about 2 minutes.
- Add the pork and saute until brown and no longer pink, about 4 minutes. Add the shrimp paste and stir until combined with the pork.
- Add the water and bring to a boil. Lower the heat to medium, cover and cook until pork is tender, about 1 hour. Check, every 15 minutes, stirring and adding ½ cup of water each time if running low on liquid.
- Add the vinegar and cook for 2 minutes. Stir in the sugar and cook until desired amount of sauce is achieved.
- Serve with steamed and your favorite side dishes.
Nutrition
You forgot the ginger.