Pork Binagoongan is probably one of the most popular pinoy recipe for pork. We know for a fact that pork is high in cholesterol but who cares? Most Filipino food tends to be high in fat and calories. But Yes! It’s a great tasting food even if it’s not exactly healthy. While reading the September edition of Yummy Magazine a couple of days ago, I saw this recipe and decided to cook it for lunch.:)
Pork Binagoongan sa Gata Recipe :
1 Kilo Pork Belly (Liempo) cubed
2 tablespoon corn oil
6 cloves garlic, chopped
1 white onion, minced
5 small tomatoes, chopped
1/2 cup shrimp paste (Bagoong)
3 tablespoon cane vinegar
1 1/2 teaspoon sugar
3 eggplants, sliced diagonally
1/2 cup coconut cream
salt and pepper to taste
Cooking Instruction :
- Place cubed liempo in a stockpot. Cover with water and let boil for at least 15 minutes. Prepare the rest of the ingredients while meat is cooking.
- Pour corn oil into a hot pan. Saute garlic and onions until softened. Add tomatoes and cook until softened too. Stir-fry bagoong until aromatic then put in the boiled pork pieces and 1/2 cup of boiling water used to cook the pork.
- Simmer until pork softens, then add vinegar and sugar then season with salt and pepper to taste. Adding pork broth is optional.
- When pork is fork-tender, add sliced eggplants and coconut cream. Bring to a boil and simmer until mixture thickens and eggplants are soft, about 10 minutes then serve with steamed rice.
The cooking time is dependent on the size of the pork cubes – if you want to cook it faster, make sure to cut the pork cube smaller than the regular size.
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