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.
Delicious Binagoongang Baboy: A Flavorful Filipino Dish
Are you a fan of Filipino cuisine? If so, you’ve probably come across the mouthwatering dish called Binagoongang Baboy. This authentic Filipino recipe features slices of pork cooked with bagoong, a savory shrimp paste, and a blend of aromatic spices. Binagoongang Baboy is a dish that is sure to tantalize your taste buds with its unique flavors and textures. In this article, we’ll walk you through the steps to create this delectable dish, and provide some tips and tricks to make it even more enjoyable.
Choosing the Perfect Bagoong
Before we dive into the recipe, let’s talk about the key ingredient of Binagoongang Baboy: bagoong. Bagoong is a shrimp paste that adds a distinctive umami flavor to this dish. You can find bagoong in two forms: fresh and bottled. Fresh bagoong, available at local wet markets, is usually pink and watery. On the other hand, the bottled variety, commonly found in supermarkets, is processed and sautéed with spices, resulting in a rich brown color. Both options have their merits, so choose based on your personal preference and availability. However, if you have the chance, try using fresh bagoong for a more authentic and vibrant flavor.
The Cooking Process
Now that you have your bagoong ready, let’s get started on preparing Binagoongang Baboy. Follow these steps for a delicious and satisfying outcome:
Simmer the Pork:
In a pan, combine the pork slices, garlic, vinegar, and water. Allow the mixture to simmer for approximately 30 minutes. This initial cooking process helps to tenderize the pork and infuse it with the flavors of garlic and vinegar.
Drain and Sauté:
Once the pork is tender, drain it, reserving the broth for later use. In the same pan, sauté garlic and onion until fragrant and translucent. This step adds depth to the dish and enhances the overall flavor profile.
Add the Bagoong:
Next, add the bagoong to the pan and cook for approximately 5 minutes. Stir the bagoong well, allowing it to coat the pork and mingle with the other ingredients. This step is crucial for achieving the distinct taste that sets Binagoongang Baboy apart.
Simmer to Perfection:
Now, it’s time to reunite the pork with the reserved broth. Add the pork, broth, and a sprinkle of peppercorns to the pan. Let the mixture simmer until the pork becomes tender and absorbs the flavors of the bagoong and spices. The simmering process allows the ingredients to meld together, resulting in a harmonious and flavorful dish.
Serving Suggestions
Binagoongang Baboy can be enjoyed in various ways, depending on your preferences. Here are some serving suggestions to enhance your dining experience:
- Pair with Grilled or Boiled Vegetables: For a balanced and nutritious meal, serve Binagoongang Baboy alongside grilled or boiled eggplant and okra. The smoky flavors of the vegetables complement the savory notes of the dish, creating a delightful combination of tastes and textures.
- Serve as a Side Dish: Binagoongang Baboy also makes an excellent side dish for grilled fish, such as bangus (milkfish) or tilapia. The richness of the pork and the tanginess of the bagoong provide a flavorful contrast to the light and delicate flavors of the fish.
Enjoy the Authentic Filipino Delight
Binagoongang Baboy is a dish that embodies the vibrant flavors of Filipino cuisine. With its succulent pork, savory bagoong, and aromatic spices, this recipe is sure to impress your family and friends. Whether you choose fresh bagoong from the wet market or opt for the convenience of bottled varieties, the key to a delicious Binagoongang Baboy lies in the careful execution of the cooking process.
So, the next time you crave a taste of the Philippines, try your hand at making Binagoongang Baboy. Experiment with different serving suggestions, and let your culinary creativity shine. With its rich flavors and versatile nature, this authentic Filipino dish is bound to become a staple in your recipe repertoire. Indulge in the tantalizing blend of pork, bagoong, and spices, and savor every mouthful of this delightful and comforting dish. Want to try the chicken version? Check this binagoongang manok recipe!
How to Cook Binagoongang Baboy
Ingredients
- 1 kilo pork (pork belly, pork shoulder or pork butt) cubed
- 8 cloves garlic crushed
- 1/2 cup vinegar
- 1 1/2 cups water
- 4 cloves garlic crushed
- 1 pc small onion chopped
- 2 tablespoons bagoong shrimp paste
- 1 teaspoon peppercorns
Instructions
How to make binagoongang baboy:
- 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.
Notes
Cooking Tips of Binagoongang Baboy:
- Choose the right cut of pork: Opt for a tender cut of pork, such as pork belly or pork shoulder, for Binagoongang Baboy. These cuts have enough fat content to add richness to the dish and become beautifully tender when simmered.
- Balance the flavors: Binagoongang Baboy is all about finding the perfect balance between the salty and savory flavors of the shrimp paste and the tanginess of the vinegar. Adjust the amount of bagoong and vinegar to achieve your desired taste. Remember, it's always easier to add more seasoning gradually than to try to fix an overly salty or sour dish.
- Don't rush the simmering process: Simmering the pork in the bagoong and spices allows the flavors to meld together and the pork to become tender. Take your time with this step to ensure that the meat absorbs the delicious flavors. Be patient and allow the dish to simmer until the pork is perfectly cooked and infused with all the savory goodness.
