Pork Binaguongan is one of the most loved Filipino food. It's cooked to tenderness with a crisp. Filipinos are known for sweet, savory flavors and it's all packed in this dish. Baguong is actually shrimp paste which is cooked with spicy, savory and sweet flavor and mostly used as a sauce for green mangoes.
- 250 grams pork belly, chopped
- 3 cloves garlic minced
- 1/4 cup shrimp paste
- 1 bulb onion, chopped
- 2 Tbsp brown sugar
- 1 inch cut ginger, chopped
- 1/2 cup softdrink (coke, sprite, pepsi or 7up - optional)
- 1 tsp mixture of salt and black pepper powder
- 3-4 Tbsp vinegar
- 2 Tbsp lemon juice
- 2 Tbsp black beans
- 1 cup water
- shrimp paste excess oil
- Simmer pork in water with salt and pepper mixture. Wait until water reduces.
- When water reduces, the pork fat releases it's oil. Now when this happens, add the shrimp paste and fry the pork until brown and crisp, but if it produces too much oil, remove all the oil from the pan. Then add the garlic, onion and ginger and continue to saute the meat for one minute.
- Meanwhile, mix together vinegar, chilies, and lemon juice. Dissolve sugar in it.
- Pour the vinegar mixture, softdrink, and black beans and simmer again until sauce reduces. The process will make the meat crisp but tender. The flavor will be thoroughly absorbed by it.
- When the sauce is reduced, add in the shrimp paste. Stir to coat the paste into the meat. Remove from pan when sauce is thick.
- Now, it's ready to serve. Enjoy!
This dish is cooked in many different ways depending on the one cooking it. It could be mixed with string beans or other types of vegetables to keep the balance of its flavor. Now, here's my own style of cooking pork binaguongan.
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