binagoongan pork
Prepare the Pork:[*]In a pot over medium heat, add the pork belly and let it brown in its own fat. Stir occasionally to get all sides browned. You may add a bit of oil if needed.
[*]Once browned, remove the pork from the pot and set aside.
Sauté the Aromatics:
[*]In the same pot, add a bit of cooking oil. Sauté the garlic and onions until softened and fragrant.
[*]Add the chopped tomatoes and cook until softened.
Add Shrimp Paste:
[*]Stir in the bagoong alamang (shrimp paste). Cook for about 2 minutes, allowing the flavors to meld.
Cook the Pork:
[*]Return the browned pork to the pot and mix well to coat it with the shrimp paste mixture.
[*]Pour in vinegar and let it cook for a minute without stirring to reduce the strong vinegar taste.
Add Water and Simmer:
[*]Pour in the water and stir everything together. Bring it to a boil, then lower the heat and let it simmer for about 30–40 minutes, or until the pork is tender and the sauce has reduced.
[*]Add sugar if you want to balance the saltiness and a bit of sweetness.
Add Chili (optional):
[*]If you want some heat, add the green chili peppers in the last 10 minutes of cooking.
Season and Serve:
[*]Season with ground black pepper to taste. Adjust the balance of salt, vinegar, and sweetness if necessary.
Garnish and Serve:
[*]Serve hot with steamed rice, and enjoy!
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