Binagoongang baboy is an authentic Filipino dish. The basic cooking process of this dish is cooking slices of pork with the bagoong (shrimp paste) and adding spices. Shrimp paste or bagoong is readily available in the local wet market and since it is still fresh, the usual color is pink and watery. Those shrimp paste you see in the supermarket are already processed and sauteed with spices and sometime sugar is added. The color is usually brown and they are already cooked to prolong the shelf life.
Whether fresh bagoong or those bottled ones sold in the supermarket you prefer to use on your recipe, it will depend on your taste and availability. But personally I prefer the fresh bagoong. Just make sure it is fresh because some vendors in the wet market sells stinky bagoong which is already fermenting. Fresh bagoong shouldn’t be so repulsive and stinky and not very salty.
Binagoongang baboy is a perfect combination with grilled or boiled eggplant or okra. It can also be a perfect side dish with grilled bangus or grilled tilapia.
- 1 kilo pork, cubed
- 8 cloves garlic, crushed
- ½ cup vinegar
- 1½ cups water
- 4 cloves garlic, crushed
- 1 small onion, chopped
- 2 tablespoons bagoong (shrimp paste)
- 1 teaspoon peppercorns
- In a pan put together pork, garlic, vinegar and water. Simmer for 30 minutes.
- Drain pork and reserve broth. Sauté garlic and onion.
- Add bagoong and cook for 5 minutes.
- Add pork, broth and peppercorns. Simmer till pork is tender. 6 portions.