Binagoongan Baboy

I cooked binagoongan baboy today so that I could reshoot the photos as well as update the recipe with cooking tips. I first published this post in 2013 during my first year of blogging, and it definitely needed revamping.

Since I haven’t had this classic Filipino stew for a while, I was very excited to enjoy it for lunch and made sure I had my rice going in the rice cooker while the meat was simmering on the stove. I couldn’t wait to dig in, and I rushed through the photography as quickly as I could!

After a couple or so shots, I went straight to the rice cooker to serve myself a generous heap, and there was my rice, still raw and swimming in water. I forgot to push the COOK lever! Ugh.

Waiting a second time for the rice to cook while the pungent aroma of pork binagoongan wafted from the kitchen was the most torturous 20 minutes of my life! And then, of course, G comes up to me and suggests, “you can eat it with bread. ” I looked at him and I’m like, tweetums, what part of Filipinos AND rice don’t you understand?

Ingredients

• 1 tablespoon canola oil
• 2 pounds pork belly,cut into 1-inch cubes
• 1 onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 2 tablespoons sauteed shrimp paste
• 2 large tomatoes, chopped
• 1/4 cup vinegar
• 1 cup water
• 2 Thai chili peppers, chopped
• 1 teaspoon sugar (see recipe notes)
• salt and pepper to taste

Instructions

1. In a wide pan over medium heat, heat 1 tablespoon of oil. Add pork cubes and cook until they begin to brown and render fat.
2. Add onions and garlic and cook until softened. 
3. Add shrimp paste and cook, stirring occasionally, for about 1 minute. 
4. Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice. 
5. Add vinegar and simmer, uncovered and without stirring, for about 2 to 4 minutes. 
6. ................................

for full recipes please see : www.kawalingpinoy.com

Share this post