Recipe: Binagoongang Baboy
October 20, 2013
I remember distinctly that I went to Monterey Meat Shop not having a list of items to buy. However, while I browse through the available items in the shop, I tend to remember what type of dishes I love to eat. When I saw some meat in the display, I asked the Monterey Personnel what meat I should buy if I wanted to cook binagoongang baboy. The guy said, “Ma’am, you should buy the liempo.”. I then told him to chop the liempo for my dish.
As soon as I got home, I immediately fired up Safari on my iPad and started searching for recipes. I stumbled upon Crafty Momma‘s site and I just love how she demonstrated cooking pork binagoongan. This made me understand and learn how to cook it for myself. I made one small change wherein I used all Barrio Fiesta bagoong instead of mixing it with fresh shrimp paste.
- 1/2 kilo pork liempo, cut into pieces
- 2 tbsp Barrio Fiesta Shrimp paste (bagoong)
- 2 tbsp oil
- 4 cloves garlic, sliced
- 1 onion, sliced
- 1 tsp ginger
- 1 1/2 medium tomato, sliced
- 1 tbsp vinegar
- 2 cups water
- 1 piece green chili
- In a big pot, pour the water and bring to a boil.
- Add the pork & vinegar then simmer for 3 hours in low heat or until the meat is tender.
- Drain the liquid from the pot.
- Remove the meat and set aside.
- In a pan, saute the sliced garlic, onions, ginger and tomatoes.
- Put the pork in and cook for 6 minutes.
- Add the shrimp paste and simmer for 7 minutes.
- Add the green chili and simmer for another 3 minutes.
- Serve hot with rice.
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I’m happy with my very first binagoongang baboy 🙂 The meat was tender and the flavors were great! I will make another one in the future but this time, I will let someone taste it.
