Binagoongang Baboy (Pork Stew with Salted Shrimp Paste)

Just what it says. Pork and salted shrimp in all their delicious glory.
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Course Main Course
Cuisine Filipino
Servings 0

Ingredients
  

  • 1 lb fatty pork, cubed like pork belly
  • 1 lb pork butt or shoulder, cubed
  • Olive oil if needed
  • 1 medium head garlic, crushed and peeled
  • 1 onion, chopped
  • 1 lb tomatoes, chopped
  • 1/2 cup shrimp paste, or to taste see note
  • juice of 1 lime
  • 1 hot pepper, like jalapeno or serrano optional

Instructions
 

  • In a heavy saucepan or pot, heat pork cubes over medium heat, stirring occasionally until partly cooked, edges are seared, and fat is rendered.
  • Remove pork pieces with a slotted spoon into a dish. Discard rendered fat (see note) except for a quarter cup or so. Add olive oil if there isn't enough fat.
  • Add garlic and stir-fry until golden.
  • Add onion and saute until limp.
  • Add tomatoes and saute until limp and juices are rendered.
  • Return pork pieces to pan and add water to cover.
  • Bring to a boil, and then lower heat to a simmer. Cook covered until meat is done.
  • Remove cover, add lime juice, and hot pepper if desired.
  • Increase heat to medium-high and continue to cook until water reduces and fat is rendered once more.
  • Serve hot over rice.

Notes

Though the traditional ingredient used here is salted shrimp from the Philippines, I don’t like using food coloring, so unless I can find a brand that doesn’t have it, I usually opt for Korean salted shrimp instead (saeu-jeot), or other Asian shrimp paste that doesn’t contain food coloring.
 
Keyword pork, shrimp
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