If you’re craving a taste of the Philippines, look no further than Binagoongan Baboy. This traditional Filipino dish combines succulent pork belly and tender eggplant, simmered in a rich and flavorful sauce made with alamang (shrimp paste), garlic, onion, tomatoes, vinegar, and soy sauce. The result is a symphony of tastes that will transport you to the sunny shores of the Philippines.
A Delicious Recipe
- 1 kilo pork belly (sliced)
- 4 tablespoons fresh alamang
- 5 cloves of garlic (chopped)
- 1 medium onion (chopped)
- 2 large tomatoes (chopped)
- 3 tablespoons vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- Pepper to taste
- Red and green chilies
- Fried eggplant (optional)
- Rinse the alamang to remove excess salt. Set aside.
- Heat a pan without any oil. Add the pork belly slices and sear them until they turn light brown and start to release their oil. Remove the pork from the pan and set aside.
- Using the rendered pork oil, sauté the garlic, onions, and tomatoes for a few minutes. Gently crush the tomatoes to release their juices. Add the rinsed alamang and sauté everything together for a few minutes.
- Pour in the vinegar. Let it sit for 2 minutes without stirring. Once the raw smell of the vinegar dissipates, stir and sauté for a few more minutes. Add the seared pork and toss gently.
- Season with pepper and add soy sauce for color.
- Pour 2-3 cups of water to cook the pork. Cover the pot and let it simmer for 30-45 minutes or until the pork becomes tender.
- While waiting, you can fry some sliced eggplant (optional step).
- After 45 minutes, add sugar and the red and green chilies. Mix well to incorporate all the flavors and cook until the sauce reduces. Add the fried eggplant and stir to coat it with the sauce. Turn off the heat.
- Transfer the Binagoongan Baboy to a serving plate. Enjoy it with a generous serving of steaming hot rice. Yum!
Discover Bagoong Alamang
No discussion of Binagoongan Baboy would be complete without mentioning bagoong alamang. This beloved Filipino condiment is often paired with green mangoes, but it can also be used as a flavorful ingredient in various dishes. Made from small shrimps that are fermented in a brine solution for around six months, bagoong alamang adds a unique salty and savory taste to any recipe.
Bagoong alamang is available in jars next to condiments and green mangoes in most Filipino markets. While it comes in two forms – fresh and sautéed – this recipe calls for fresh alamang. Remember to rinse it a few times before using to reduce its saltiness.
A Personal Journey
For me, making bagoong alamang is not just a hobby, but a passion. I’ve turned my love for this condiment into a small business, creating jars of alamang that cater to fellow enthusiasts. However, not everyone shares my affection for this intense flavor. I once made the mistake of overwhelming a friend with a heaping portion of alamang-infused green mango, resulting in their aversion to this beloved ingredient.
To give bagoong alamang a chance at redemption, I decided to prepare Pork Binagoongan for my friend. As they took their first bite, they remarked that the aroma and taste were strangely familiar yet elusive. It wasn’t until they finished the meal that I revealed the secret – it was the bagoong alamang that had transformed the dish into an extraordinary culinary experience.
If you know someone who has yet to appreciate the wonders of bagoong alamang, I encourage you to prepare them a mouthwatering Pork Binagoongan using the simple steps above. Happy cooking!
How to Make Binagoongan Baboy
The process of making Binagoongan Baboy is as straightforward as any other pork recipe. However, what sets this dish apart is the use of sautéed bagoong alamang, which elevates the saltiness and savory profile of the entire dish.
To prepare this delightful recipe, start by selecting the right cut of pork. The best choice is pork belly or liempo, as this cut contains an ideal combination of lean and fatty meat.
As for the bagoong alamang, we recommend using the fresh version for this recipe. While sautéed alamang is an option, fresh alamang sautéed along with the pork imparts a more intense flavor. To prevent the dish from becoming overly salty, be sure to rinse the alamang a few times before using it.
Once all the ingredients are ready, it’s time to cook!
- Sear the pork belly slices until the fat renders, providing a flavorful base for sautéing the aromatics. Alongside the garlic and onion, add tomatoes for a touch of acidity. Gently crush the tomatoes to release their juices. Finally, introduce the fresh alamang and sauté everything together. Depending on your preference, you can lightly sauté the alamang or let it cook for a few more minutes until it turns slightly brown.
- Add vinegar to bring extra acidity to the dish and balance the oiliness. However, remember not to stir right away to prevent the dish from acquiring a bitter taste. Give the vinegar a couple of minutes to cook off its raw flavor before stirring. To fully cook the pork, add water and simmer until it becomes tender. This process usually takes around 30 to 45 minutes. If you’d like to incorporate veggies into the dish, you can fry some eggplant separately and add them later during the final stages.
- Perfect the flavors by adding red and green chilies for some heat, complemented by a hint of sweetness from a little sugar. Some recipes also include a splash of coconut milk for a silky and creamy texture. However, feel free to adjust these additional ingredients to suit your taste. Finally, throw in your fried eggplant for added texture and visual appeal. Your Pork Binagoongan is now ready to be devoured!
I personally love my Pork Binagoongan spicy, paired with a generous serving of steaming hot rice. It’s a truly delightful and satisfying experience that will leave you craving for more. Yum!
Paano Magluto ng Binagoongan Baboy
- 1 kilo liempo (hiniwa)
- 4 kustarang sariwang alamang
- 5 butil ng bawang (hiniwa)
- 1 sibuyas (hiniwa)
- 2 malalaking kamatis (hiniwa)
- 3 kutsarang suka
- 2 kutsarang toyo
- 1 kutsarang asukal
- Siling labuyo
- Pritong talong (optional)
- Hugasan ang alamang ng ilang beses para mabawasan ang alat nito. Isantabi muna.
- Painitin ang kawali (walang mantika). Ilagay ang liempo at lutuin ito ng ilang minuto hanggang magmantika at maging brown. Alisin ang mga ito sa kawali at isantabi muna.
- Gamit ang pinagmantikaan ng baboy, igisa ang sibuyas, bawang, at kamatis ng ilang minuto. Durugin ang mga kamatis para lumabas ang katas nito. Ilagay ang hinugasan na alamang at igisa ang mga ito ng ilang minuto.
- Ilagay ang suka. Huwag hahaluin agad ng dalawang minuto para mawala ang matapang na lasa ng suka. Haluin ito ng ilang minuto bago ibalik ang baboy. Haluin ito ng mabuti.
- Timplahan ito ng paminta at lagyan ng konting toyo para magkaroon ng kulay.
- Maglagay ng 2-3 tasa ng tubig para maluto ang baboy. Takpan ang kawali at hayaan itong maluto ng 30-45 minuto hanggang lumambot.
- Habang naghihintay, pwede kang magprito ng talong (optional).
- Pagkatapos ng 45 minuto, timplahan ito ng konting asukal. Ilagay na rin ang mga sili. Haluin ito ng mabuti at hayaang maluto hanggang lumapot ang sauce. Huling ilagay ang pritong talong at haluin ng konti bago patayin ang apoy.
- Ilipat ang Pork Binagoongan sa serving plate. Kainin ito kasama ng malaking bowl ng mainit na kanin. Yum!
Remember, every Filipino meal is best enjoyed with loved ones, so invite your friends and family to share in the delightful experience of Binagoongan Baboy. And if you want to explore more delicious recipes and culinary adventures, visit Ekilove for a treasure trove of culinary inspiration. Happy cooking!