The Happy Home Cook: Binagoongang Baboy

/

The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to submissions@positivelyfilipino.com.

Binagoongang Baboy Pork Braised in Shrimp Paste (Photo by Francis Abraham of Paradigm)

Binagoongang Baboy Pork Braised in Shrimp Paste (Photo by Francis Abraham of Paradigm)

Ingredients

1 kg. boneless pork belly (liempo), cubed

1 kg. pork shoulder or Boston butt (kasim), cubed oil for frying

1 head garlic, each clove peeled and chopped

1 medium onion, chopped

1 kg. ripe tomatoes, chopped

¾ to 1 cup shrimp paste (bagoong alamang)

Water

6 whole calamansi (local lime)

1 tsp. freshly ground black pepper

6 finger chilies (sili pansigang) 

Procedure

  1. Wash the pork cubes and pat dry with paper towels

  2. In a wok or pot, heat about ½ cup cooking oil. Fry the cubed pork in batches until light or golden brown. Transfer to a dish and set aside.

  3. In the same pan, remove most of the oil, leaving about ¼ cup. Add the garlic, fry until slightly brown. Add the onion and sauté for 2 minutes. Add the tomatoes and cook for 2 minutes. Add shrimp paste and simmer for 2 more minutes.

  4. Add the fried pork to the pan, and pour water just enough to cover the meat. Cook covered until meat is soft and oil starts to form on the surface.

  5. Add the calamansi, black bepper and the finger chilies, then remove from the heat. Keep wok or pot covered until mixture cools.

Cooking Lesson

  1. The two most important ingredients in this dish are ripe red tomatoes and good quality shrimp paste. Check the salt and level of the shrimp paste and if too salty, quickly rinse half in running water before adding to the pan.

  2. Add the calamansi and finger chilies only when the liquid has evaporated and oil forms on the top.

  3. Try eating this dish by accompanying each spoonful with a small slice of banana, calamansi rind, chili and hot steaming rice.

First published in “Cooking Lessons” by Beth Romualdez

Cooking Lessons.jpg
Beth Romualdez

Beth Romualdez

“An active founding member of the International Wine and Food Society Manila Ladies Branch, Beth is a food and beverage consultant and cooking teacher, who established Bon Appetit Culinary Studio-the country’s first gourmet cooking school for Rustan’s.

Her passion for food and cooking has given her an extensive culinary education. She has taken professional courses at the Culinary Institute of America; and honed her skills in Italian cooking, Balinese and Indonesian, Thai, Lao and Vietnamese cooking and Asian fusion at various cooking schools around the world.

Beth owned and operated a franchise in the United States and has provided food and beverage consultancy services to a major country club. She also set-up the Gallery of Culinary Arts and gave private lessons for cooking enthusiasts and professionals in the U.S. and Manila.

Beth is a founding member of the Slow Food Manila Convivium.” – Cooking Lessons

More from Beth Romualdez

/ /
, ,

Beth Romualdez