HOW TO COOK PORK BINAGOONGAN.
Hey guys!!! Another week of authentic Filiipino food. But before I do that, let me inform you that Binagoongan came from the word Bagoong which means salted. It could be salted fish or salted shrimp but the logic is that the shrimp or fish is coated with salt and let it ferment to get its salty flavor. Today, I am sharing this Filipino favorite called Binagoongan, or Pork Binagoongan. Surprisingly, I haven’t tasted this meal when I was in my island in Bohol, but I tried it for the first time when I was in college in Cebu City. From that time on, I was hooked. I do not make it all the time though, because aside from its pungent smell, it is not too healthy to eat. What I can assure you , this will be different from the hamburger and mac and cheese you guys usually eat. Binagoongan is a Filipino favorite mostly famous in Cebu City. The pork is sautee’d to its softness. Tomatoes and lemon juice are added to add a tangy taste, and the REAL STAR in this meal is the shrimp paste. It adds a sharp salty flavor so distinct that your taste buds can’t help but be curious.
Some people get discourage of the smell… pretty much, it smells of fish sauce; but once you get past of that smell, then WELCOME!!! You just have been “ FILIPINONIZED.” You are part of the Filipino club now who eat weird smelling food but totally delicious. It would be nice for you to try Binagoongan once in your lifetime, so that you have something, food wise , to talk about… So if you are in a Filipino party, try this and decide for yourself if it’s a YAY or NAY!!!
- 1.5 lbs pork belly slice into small bit size pieces
- 2 medium sized tomatoes
- 1 small onion
- 5 cloves garlic
- 1 tablespoon lemon juice
- ¼ cup shrimp fry bagoong
- ½ tablespoon sugar
- 1 cup or more water
- Put the pork belly in a cooking pan. Add a little bit of water (around half cup),and let the pork belly sit in the stove for a few minutes letting the fat render out. Drain excess oil leaving about a tablespoon for sautee'ng the garlic and onion.S
- Set the belly aside in the pan. In the same pan Saute' garlic and onion. Add in the tomatoes.Mix the belly with the onion and garlic and add in a cup water or more until the belly is tender. Add the shrimp paste and mix letting the shrimp paste coat the meat. Add a bit of sugar and cook for 5 more minutes.
I am not sure what you mean,but the meat is coated with sautee’d shrimp paste that’s why it is colored pink. Thanks for visiting!
Please tell me what the meat was wrapped in. Thank you.