Wednesday, October 13, 2010
Binagoongan a la Lalaine (Pork Binagoongan or Pork Cooked in Shrimp Paste)
Most Filipinos love “bagoong alamang” or shrimp paste and we love pork or “karneng baboy” even more. Of course it is a no-brainer to assume that most of us also love “binagoongang baboy”. Generally referred to as simply “binagoongan”, the dish is a spicy, salty and flavorful pork viand largely popular in the Central and Southern Luzon regions as well as in the Metro Manila area of the Philippines. It is made by braising pork cubes in spices, tomatoes and then seasoning it with “bagoong alamang”. Sometimes coconut milk is added for an even richer and tastier dish.
The shrimp paste to use in a “binagoongan” can be the fresh or raw one or the sautéed homemade type like the one I posted before or the commercially prepared ones which abound in most groceries and supermarkets or in Filipino or Asian stores abroad. But adjustment on the amount of ingredients should be observed. Addition of sugar and /or vinegar might be needed when using fresh “shrimp paste”.
This “binagoongan” recipe is again shared to us by our family friend Lalaine who earlier provided the hit “kutsinta” recipe. This involved a huge portion which she specially prepared and served, along with many other authentic Filipino dishes, which of course includes her signature “kutsinta”, in a friend’s party in London where many Filipinos were in attendance. As expected the “binagoongan” was also a hit …… and Lalaine and her friends shared a truly luscious meal…….great time ……. and some magical moments.
The other ingredients utilized were: 2 bottles of prepared sweet-spicy shrimp paste, 2 heads garlic, peeled and minced, 5 medium onions, peeled and chopped, 6 large tomatoes, chopped, 18 pcs finger chilies, a dozen chopped and half a dozen kept whole (more if you want a stronger kick), 1 tbsp freshly ground pepper, 2 cans or about 4 cups coconut milk and about ¼ cup of vegetable oil.
In a large heavy wok or pan, heat the oil and fry garlic followed by onion. Stir-fry until onion is translucent. Add in meat and continue sautéing until the meat renders its own liquid. Simmer on medium heat with occasional stirring.
coconut milk and continue simmering. Cook until the sauce is reduced and has attained a rich consistency and oil starts to form on the surface. Add in the chopped chilies and cooked for several minutes more.