Binagoongang Baboy (Pork Stew with Salted Shrimp Paste)
Just what it says. Pork and salted shrimp in all their delicious glory.
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.
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