Binagongang Baboy

Photo: PinayInTexas

Ingredients

2 pounds pork, any cut of your choice though liempo is most commonly used (I use country styl

1 head garlic, minced

1 medium size onion, minced

2 tablespoons sauteed bagoong alamang (I used Barrio Fiesta’s bottled Sauteed Shrimp Paste whi

2 tablespoons salted shrimp paste (this is the regular shrimp paste th

10 pieces string beans, cut into 2 ½ inch length

3 bundles small pechay

1 piece jalapeño pepper, cut into rings and seeds removed

1 tablespoon brown sugar

2 tablespoons olive oil for sautéing

1/4 cup water

1 pinch of black pepper

Preparation

Heat olive oil in a pan over medium heat. Saute garlic until golden brown. Add onion. Saute until it is transluscent.

Add pork and stir-fry until juice comes out. Add bagoong and water. Keep stirring until everything is well mixed. Cover and simmer over medium-low heat until pork is cooked and tender.

Add string beans. Simmer until half cooked. Add sugar, black pepper, pechay & jalapeño pepper. Mix well. Simmer for about 2 mins or until vegetables are cooked but still crunchy.

Serve hot with rice.

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About

Another all-time favorite recipe of Filipinos, especially in Central Luzon is the binagoongang baboy or pork with shrimp paste. There are those who like their binagoongan succulently soft while there are others who love theirs with a crispy bite. My daughters don’t like the pork crispy so I frequently cook this deliciously tender version, and they just love it with hot rice!

It is true that pork binagoongan is one of the considered wickedly delicious Filipino dishes, but the powerful aroma and extreme saltiness of shrimp paste make this dish simply irresistible!