Thursday, June 13, 2013

Binagoongang Baboy (Sauteed Pork with Shrimp paste)

I'd like to share my late mother's recipe for Binagoongang Baboy.


Cooking oil
1 whole garlic
2 whole onions
3 whole tomatoes
1.5 kg of pork (menudo/adobo/sinigang cut)
250 grams of shrimp paste (add more or lessen according to your preference)
10 whole calamansi/lime


1. Heat the pan, once the pan is hot enough, pour enough cooking oil to cover the pan and brown the pork. Brown the pork, remove from the pan and set aside. This step makes it easier to cook the pork later on.

2. In the same pan, add more cooking oil if needed to saute garlic, onions and tomatoes. Saute the garlic first, once it's fragrant add the onion, once it looks kind of transparent add the tomatoes, once the tomatoes kind of liquidates, add the pork. Make sure to stir it thoroughly to distribute the ingredients evenly.

3. Add a little water if only it's too dry. Set the fire on high, let it boil. Once it boils set the fire on medium, simmer the pork and other ingredients for 5 minutes or until tender, this could take longer if the meat cut is thicker than menudo cut.

4. Add the shrimp paste. Add more or lessen according to your preference, this recipe is very tasty, might be salty for others. Stir thoroughly. Set the fire on high, let it boil. Once it boils, set the fire on medium and simmer for 3 minutes.

5. Add the calamansi. We literally add all the calamansi uncut. Whole calamansis right on the pan. Cook for another 5 minutes then it's ready. 

Enjoy this tasty recipe. It's my most favorite dish. Best served with rice.

I think this is more than enough for 10 persons.