How to make Binagoongan?

If you’re up for a bit of an exotic taste from the Philippines, try this beloved dish called pork binagoongan with a crispy twist. For the uninitiated, ‘binagoongan’ means ‘to add bagoong (shrimp paste)’. Season the pork meat with salt and paper. Boil water in a large saucepan or in a deep frying pan. Add the meat when the water is boiling and boil for 8-10 minutes. While waiting, heat the oil in a large frying pan. When the meat is ready, take it out of the water and pat dry with kitchen paper towels. Keep at least 1/2 cup of the water used for boiling the meat. This is to be used later as stock. If the meat isn’t chopped yet, chop it into cubes or serving-sized pieces. When the oil is hot, fry the pork meat pieces until they’re crispy on the outside. When ready, put the fried pork meat in a container with paper towels, to drain some of the oil from the meat. In the frying pan, saute garlic for a few seconds until fragrant. Add sliced onions and saute until almost translucent. Add the chopped tomatoes. Saute until the tomatoes are soft. Add the bagoong or shrimp paste. Mix well. Add the stock and vinegar. When the mixture starts boiling, add the fried pork meat back into the pan. Allow cooking together for about 5 minutes. Then, it’s ready to serve on top of a bed of jasmine rice sprinkled sliced red chillies on top for a bit of added spicy kick.

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