Philippines / Main
Binagoongan (Sautéed Pork with Shrimp Paste)
Binagoongan is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in bagoong alamang (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors. The dish is characteristically quite salty with a strong umami flavor, which is why it is always paired with white rice and never eaten on its own. It is very similar to pinatisan which is cooked with patis (fish sauce), one of the by-products of fermenting bagoong. Sautéed pork from the Philippines.
Ingredients
- pork, cut into pieces1 lb
- baby shrimp, baby1/2 lb
- bitter melon1/2 cup
- oil1/4 cup
- garlic, crushed1/2 head
- onion, sliced thinly1
- tomato, large, sliced1
- bagoong alamang1/2 cup
- vinegar1/2 cup
- water2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Fry pork pieces in hot oil.
Sauté garlic, onions and tomatoes after pork has browned.
Add shrimp.
Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce.
Serve with rice.
