When people think of the Filipino Cuisine, they immediately think of Adobo, Sinigang, Sisig, etc. For me, there’s the Binagoongang Baboy. What could be more Pinoy than that? :P
Although I do have some beef with how this dish is named. Coming from the Southern Tagalog, I grew up to understand the difference between Alamang and Bagoong. In Manila, bagoong probably means just fermented, with no distinction between what is being fermented. In our province, bagoong is for fish and alamang is for shrimp. (Because the small baby shrimps are called Alamang). So Bagoong is fermented fish and Alamang is fermented shrimp.
Technically, this Filipino pork dish should be called Inalamangang Baboy. Hahahahaha.
Anyway, today I’m sharing this Binagoongang Baboy Recipe. No matter the name, it is one of our favorite Filipino food at home. This is amazingly good with lots and lots of rice of course.
Binagoongang Baboy Recipe:
- 1/2 pork (Adobo cut in Monterey)
- 1/4 cup cup tomato sauce (or 1 cup real diced tomatoes, I only used this because I had no tomatoes on hand)
- 1/4 cup vinegar
- 3 laurel leaves
- 8 cloves of garlic minced
- 3 eggplants cut lengthwise
- 3 tbsp bagoong (heaping spoonful)
- 2 green finger chili (Siling Pangsigang)
- black pepper (to taste)
- Fry the eggplants and set aside.
- In a pan boil vinegar, laurel leaves and pork until pork renders fat and there is no more vinegar. I prefer to brown them too.
- Remove the pork and saute garlic. Add bagoong and tomato sauce and let cook for about 3 minutes, stirring occasionally.
- Add back pork, chili, and black peppers. Stew for 5 more minutes.
- Add cooked eggplant and mix quickly. Turn off fire, transfer to plate and serve with lots of rice.
If you want it spicier, add red chili. Also, some recipes call for sugar (because we Filipinos invented the salty sweet combination!). Feel free to add about 1 tsp or so.
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