Pork Binagoongang
This binagoongang recipe from Budgie Montoya combines soft, yielding pork belly with umami-packed shrimp paste. Serve this dish with plenty of rice, to soak up the rich sauce.
Ingredients
Metric
Imperial
- 3 tbsp of vegetable oil
- 1 large onion, diced
- 850g of pork belly, cubed
- 4 tomatoes, grated
- 5 garlic cloves, finely chopped
- 2 tbsp of tomato paste
- 150g of bagoong shrimp paste
- 100ml of water
- 2 red chillies, finely sliced
- 1 handful of chopped chives
Method
Heat the oil in a large pan on medium heat. Add the onions and saute until translucent
- 1 large onion, diced
Add the pork belly and cook until the pork is golden brown in colour - around 10 minutes
- 800g of pork belly
Add the garlic and cook gently for 2-3 minutes to soften, then add the tomato puree and cook out for another few minutes
- 5 garlic cloves, finely chopped
- 2 tbsp of tomato paste
Add the tomatoes to the pan and cook until they start to break down, stirring continuously
- 4 tomatoes, grated
Next, add the bagoong shrimp paste to the pan, stirring until it is incorporated, before adding the water and bringing to a boil
- 150g of bagoong shrimp paste
- 100ml of water
Once boiling, place a lid on the pan, turn down the heat to low and cook until the pork is tender, 30-40 minutes. Stir occasionally, to make sure it doesn’t catch and burn on the bottom
If you like the dish saucy you can serve it at this point, garnished with some of the sliced chillies, or you can take the lid off, turn up the heat and reduce the liquid by half to intensify the flavours - this will take around 10 minutes
- 2 red chillies, finely sliced
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