Filipino
Binagoongang baboy
Pork in shrimp paste
Pork belly cooked in shrimp paste with tomatoes and eggplant, salty, rich and made for rice.
- Serves 5
- Prep 15 min
- Cook 50 min
- Total 1 h 5 min
Cooking this with others?
Save it to a plan: it goes on the group's meals and its ingredients onto a shared shopping list.
Save to a plan
New to JuntoPlan? Start free
Ingredients
10 items · serves 5- 1 kg pork belly (liempo), cubed
- 4 tbsp shrimp paste (bagoong alamang)
- 3 medium tomatoes, chopped
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 2 eggplants (talong), sliced
- 3 long green chillies (siling haba)
- 2 tbsp cane vinegar (suka)
- 1 tbsp brown sugar
- 1 tbsp cooking oil
Contains: shellfish. Check product labels: brands differ.
Steps
7 steps- 1Put the pork in a pan with the oil and a cup of water and simmer until the water has gone and the fat starts to render, about thirty minutes.
- 2Let the pork brown in its own fat.
- 3Add the garlic, onion and tomatoes and saute until soft.
- 4Stir in the shrimp paste and cook for two minutes, then add the vinegar and let it boil for two minutes without stirring.
- 5Add the sugar and half a cup of water and simmer for ten minutes.
- 6Add the eggplant and chillies and cook for about five minutes, until tender.
- 7Serve with steamed rice.