Easiest Way to Prepare Perfect Pork in Shrimp Paste (Filipino Binagoongan) - Pork with Bagoong

Pork in Shrimp Paste (Filipino Binagoongan) - Pork with Bagoong. Owing to the country's archipelagic geography, it is guaranteed that there wouldn't be any shortage of seafood and seafood-related products. Shrimp paste or bagoong refers to fermented tiny shrimp. The type of shrimp used to make bagoong alamang are called acetes.

It is one of the all-time favorite Filipino dishes. A perfect dish when served with fried eggplant, unripe mango, and steamed rice! Shrimp paste or bagoong are fermented krill, which are small crustaceans that resembles a shrimp. You can cook Pork in Shrimp Paste (Filipino Binagoongan) - Pork with Bagoong using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pork in Shrimp Paste (Filipino Binagoongan) - Pork with Bagoong

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

This version is a baked entree. It is an all-time Filipino favorite dishes so loaded with flavors. If you live in a flat or building and have neighbors of other nationality then cooking bagoong na alamang is a change you have to take and hoping your neighbors wont come knocking at your door. In the same pan, sauté garlic, onion and tomatoes for a few minutes until soft and wilted.

Pork in Shrimp Paste (Filipino Binagoongan) - Pork with Bagoong instructions

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..

This version is an easy-to -bake Binagoongan (say "bee- na- goh- o - ngang"). The usual version of this dish is pan-fried. Season with crushed black pepper to your liking. Add the shrimp paste, mix in and cover. Shrimp paste is a fermented made from very small shrimp or krill.

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