Binagoongan Baboy
Binagoongan Baboy
Binagoongan Baboy is cubed pork belly cooked in shrimp paste, then stewed in vinegar, water, tomatoes, and chilies. It is rich in flavor with a certain funk of pungency in the bestest way possible. Just a warning: making this dish is going to stink your place up. If you live in a 4 plex like I do, the hallways will smell like a pig queefed mists of shrimpy vinegar. While some might be turned off by the smell, I’d stand right behind that pig. This dish is always served with heaping piles of steamed rice and sautéed egg plant.
Ingredients
- 1 tbsp vegetable oil
- 2 lbs skin on pork belly cubed
- 1 medium onion diced
- 6 garlic cloves minced
- 2 tbsp shrimp paste
- 2 medium tomatoes seeded and chopped
- 1/4 cup vinegar
- 1 cup water
- 5 Thai chilies chopped
- 1 tbsp sugar
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Brown the pork belly on all sides; about 8 minutes.
- Add in the onions and garlic. Sauté for 4 minutes.
- Add in the shrimp paste, making sure to coat all of the pork belly. Cook for 2 minutes.
- Add in the tomatoes. Cook for 2 minutes.
- Pour in the vinegar. Simmer uncovered without stirring for 4 minutes.
- Add in the water, chilies, and sugar.
- Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Uncover. Season with salt and pepper. Simmer 0ver medium high heat for 5 more minutes, allowing the sauce to thicken.
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