Binagoongan Baboy
Binagoongan Baboy with pork belly stewed in fresh tomatoes, shrimp paste, and chili peppers for a hearty, boldly flavored dish that's perfect with steamed rice.
Servings: 4 Servings
Calories: 1259kcal
Ingredients
- 1 tablespoon canola oil
- 2 pounds pork belly, cut into 1-inch cubes
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 tablespoons sauteed shrimp paste
- 2 large tomatoes, chopped
- ¼ cup vinegar
- 1 cup water
- 5 Thai chili peppers, chopped
- 1 teaspoon sugar (see recipe notes)
- salt and pepper to taste
Instructions
- In a wide pan over medium heat, heat 1 tablespoon of oil. Add pork cubes and cook until they begin to brown and render fat.
- Add onions and garlic and cook until softened.
- Add shrimp paste and cook, stirring occasionally, for about 1 minute.
- Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
- Add vinegar and simmer, uncovered and without stirring, for about 2 to 4 minutes.
- Add water, chili peppers, and sugar, if using. Stir to combine.
- Lower heat, cover, and simmer until pork is fork-tender and sauce is reduced.
- Season with salt and pepper to taste. Serve hot with fried eggplant and steamed rice.
Video
Notes
- If Using Raw Shrimp Paste, saute the shrimp paste longer, about 3 to 5 minutes, or until it darkens in color.
- Commercial sauteed shrimp is usually sweet in taste, so taste test before adding sugar to the dish.
Nutrition
Calories: 1259kcal | Carbohydrates: 6g | Protein: 28g | Fat: 124g | Saturated Fat: 44g | Cholesterol: 249mg | Sodium: 343mg | Potassium: 558mg | Fiber: 1g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 2mg