Easy Way Make Recipe Pork in Shrimp Paste (Filipino Binagoongan) - Pork with Bagoong that is  Makes Drooling, Addictive}

Easy Way Make Recipe Pork in Shrimp Paste (Filipino Binagoongan) - Pork with Bagoong that is Makes Drooling, Addictive}

  • SpottedByD
  • SpottedByD
  • Dec 12, 2021

You are looking for a pork in shrimp paste (filipino binagoongan) - pork with bagoong recipe that is appetizing? How to make it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious pork in shrimp paste (filipino binagoongan) - pork with bagoong should has aroma and taste that able provoke everyone’s taste.

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Ingredients and seasonings must exist for prepare
  1. Prepare Cooking Oil of your choice
  2. Prepare 1 medium red onion
  3. Prepare 3-4 garlic cloves
  4. Use 2 medium tomatoes
  5. Take 200-250 g pork (cuts with fat)
  6. Take 1 cup water with dissolved 0.25 chicken broth cube
  7. Prepare 1-2 Tbsp coconut milk or dissolve 2 tsp coconut milk powder mix with the chicken cube
  8. Take 1 large bay leaf or 3-4 small pcs
  9. Take 1 big calamansi or a squeeze of lemon/lime
  10. Take 2-3 tsp heaps of Shrimp paste, sweet style
  11. Prepare Chili (optional)
  12. Use to taste Salt & Pepper
  13. Prepare Eggplant, cubed (optional)
  14. Use Green Beans (optional)
  15. Take 1 stalk green onion (optional)

Binagoongan is a Filipino method of cooking where meat and/or veggies are cooked with "bagoong" sometimes called "alamang", a condiment made of fermented fish or shrimp paste. Binagoongan na Baboy mainly uses pork but using chicken and eggplants are also common. As with most Filipino dishes, there could be many regional varieties. Water for simmering the pork INSTRUCTIONS: In a pot, put water enough to cover the pork.

Instructions to make Pork in Shrimp Paste (Filipino Binagoongan) - Pork with Bagoong:
  1. Heat oil in wok and saute garlic, onions until translucent. Add sliced tomatoes with its juices.
  2. Add the cup of water with dissolved 0.25 of chicken bullion cube and coconut powder mix (Ginataang Mix is okay to use). Or use fresh coconut milk. Adjust coconut taste to your liking, whether using fresh or powdered. Let the bay leaf/leaves sit at the bottom of the wok. Let it simmer.
  3. Cut pork into bite size pcs. In this I combined a pork chop cut and belly cut. The fat part makes the dish tastier. Add pork slices to the wok. Season with crushed black pepper to your liking. Squeeze 1 calamansi juice or a little squeeze of lemon/lime. Mix. Cover and let it simmer in low heat for 20-30 minutes or until tender and liquid is reduced.
  4. Add the shrimp paste, mix in and cover. Let flavors combine. Add sliced green beans or eggplants to the wok, mix in and cover. Reduce the liquid that seeped out from the veggies or until veggies are cooked. Add your chili as desired. My mom can't take the heat so I just added a single long chili, unsliced. Slice the chili is you want heat. Add salt according to your taste. If you used salty shrimp paste, you might not need to. You might need to add a pinch of sugar instead. Mix well and remember not to over cook the veggies :) Remove bay leaves. Garnish with chopped green onion. Serve and enjoy.
  5. Done and ready to serve!

Simmer until the pork is tender. Once the pork is tender and the water has evaporated, fry the pork in its own oil. When slightly browned, move to one side of the pan then sauté the garlic, onion, and tomatoes. Take the pork from the refrigerator and uncover. Add the tomatoes, vinegar and coconut cream to the marinated pork.

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