Binagoongan: Pork Sautéed In Shrimp Paste
Ah, shrimp paste. Despite its naturally pungent smell, Filipinos swear it’s something they can’t do without in the kitchen. It gives that perfect salty flavor to meats, vegetables and unripe tropical fruits like mango. It is a must-have accompaniment to that famous dish called kare-kare (meat and vegetables in peanut sauce).
But for the Ilocanos, nothing beats the shrimp paste dish called binagoongang baboy. It is sautéed pork slices flavored by shrimp paste or bagoong, and lots of it.
It can be as salty and spicy as you want it to be.
Here’s my somewhat tempered version.
1/2 lb pork belly, cut into tiny cubes
1 small onion, chopped
5 cloves garlic, peeled and minced
1 medium tomato, sliced
2 tsps shrimp paste
1-2 pcs. Thai chillies, chopped
1/2 cup water
Ground pepper to taste
2 tbsps Olive oil
1/2 cup chopped green onions for garnish
Heat Olive oil in a medium pan over medium-high heat. Add garlic and cook until browned. Add onions and cook until fragrant. Add tomatoes until slightly wilted. Add in pork slices and cook until tender and browned. Add water and bring to a quick boil. Reduce heat and let simmer. Add shrimp paste, Thai chillies and ground pepper and stir well. Cook for a few more minutes. Remove from heat and serve warm. Garnish with green onions. Best with steamed rice.