After publishing a previous post on why the pork binagoongan dish is to be feared, I felt that it deserves a sequel to complete the gastronomic experience. This Filipino dish is easy to cook. It just looks complex but in reality, it is not. There are different versions and cooking ways, but because I’m a bit of a lazy cook, I modified the popular procedure to make it less stressful.
1 kilo of pork (½ rump and ½ belly)
1 head of garlic, crushed
1 medium onion, minced
3 pieces of long green peppers (you can lessen this as you wish)
½ cup of uncooked shrimp paste (bagoong alamang)
1 T whole peppercorns
4 pieces small tomatoes quartered
1 cup water (more can be added if you want more sauce)
* Boil the pork until the water dries up and oils come out.
* Ideally, the onions, garlic, and shrimp paste must be sautéed in a different wok. What I do is I just use the oils from the pork and place the rest of the meat to one side of the pan while I sauté the rest of the ingredients in the same pan for 5-7 minutes or depending on the heat intensity.
* Add water, peppercorns, and tomatoes, then mix all ingredients well.
* Lower the heat, add the green peppers on top and simmer for another 10 minutes.
You can serve it after cooking. But if you want a richer and deeper flavor, allow it to stay overnight and serve it the next day. This second option will require you to cook the dish the night before serving. Patience has its rewards.
Hi! I am Athena Goodlight and I wear many hats.I'm a full-time homeschooling mother, a freelance writer since 2007, prodigal musician, a teacher, and just recently a GunPla enthusiast - in that order.You can also find some of my published works in other sites.