This is my version of Pork Binagoongan. This is really easy to do but it takes time. I used Barrio Fiesta shrimp paste because it's kinda sweet and I like it that way. Just use your favorite shrimp paste since we all have different preference. Here's what you need:
1 1/2 - 2 pounds of Pork shoulder (cut into 2 inch cubes) don't remove the fat yet
3 cups of water
5 tbsp. vinegar
5 dried bay leaves
1 tbsp. of black peppercorns
1 tbsp. garlic (minced)
1/2 cup chopped yellow onions
1/2 cup chopped tomatoes
2 medium sized jalapeno chopped
1/2 cup of your favorite shrimp paste
1. In a large pot, bring water into a boil. Add vinegar, bay leaves and peppercorns. Add the Pork and simmer for 1 hour covered.
2. Once the pork is tender, let it cool. You can do this 1 day ahead. Keep it in the fridge until you are ready to cook.
3. Remove the fatty part of the pork. Cut the pork into bite size pieces about 1 inch. In a medium frying pan, heat 1 tbsp. oil under medium heat. Wait until the pan is really hot then fry the pork. You really just want to make the pork crispy so it will take about 5 minutes. Also, don't crowd the pan and do it in batches. I did mine in two batches. Don't put salt too since the saltiness will come from the shrimp paste. Once crispy, Put your pork on a plate with paper towel so that it will absorb the oil of the pork.
4. In a large frying pan, heat 1 tbsp. of olive oil over medium heat. Add garlic, once fragrant, add onions and cook for about 5 minutes until translucent. Add the tomatoes and cook for another 2 minutes. Then add shrimp paste and let it simmer for about 5 minutes. Once the shrimp paste has broken down, add your pork and jalapeno chili. Mix well and let the flavors marry for about 2 minutes.
5. Enjoy with a bowl of white rice! :)
|Great with rice|