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? 😛
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:
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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