October 12, 2016

Pork Belly Binagoongan

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Pork Belly Binagoongan 

Pork binagoongan which means pork stewed in fermented micro shrimp paste called Bagoong, is one of my favorite dishes growing up but I've not made it often because I don't like the house smelling of fermented shrimps for days and days.

The only pork binagoongan I know is the one that has garlic-onion-tomato sauce. Lately I've been rading about the crispy version either with homemade or store-bought lechon kawali/bagnet or cooking the pork until dry. The pork belly I had didn't have skin and also I didn't want to make bagnet. The binagoongan dish is different but also very good and I like it too although it's not really crispy.

Pork Belly Binagoongan
¾ pound pork belly, cut into half-inch pieces
1 cup water
¼ teaspoon sea salt
2 cloves garlic, finely minced
2 teaspoons coconut vinegar
¼ cup store-bought spicy sweet ginisang bagoong

Pork Belly Binagoongan
  • Place pork, water, and salt in a medium saucepan. Bring to a boil and simmer, covered, until all the liquid has evaporated and fat has been rendered. Remove all but 1 tablespoon of rendered fat. Keep rendered fat in freezer for another use.
  • Continue cooking pork belly in its own fat until pork pieces turn brown. Add garlic and saute for 3 minutes. Stir in vinegar and water to deglaze pan and stir fry until liquids have evaporated.
  • Add bagoong and stir fry for 3 to 5 minutes. The dish should be dry and the pork a little crispy,
  • Serve with steamed rice and salad of green mangoes and chopped tomatoes.
Pork Belly Binagoongan


ad7yn said...

Hi Oggi! Long time lurker here. I was wondering if you could do a post on your fave food related books: cookbooks or even fiction books. Many thanks!

Pork belly is the best cut of meat. I love it in adobo or braised Chinese style.

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