Binagoongan Baboy
Binagoongan Baboy with pork belly stewed in fresh tomatoes, shrimp paste, and chili peppers for a hearty, boldly flavored dish that's perfect with steamed rice.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon canola oil
- 2 pounds pork belly, cut into 1-inch cubes
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 tablespoons sauteed shrimp paste
- 2 large tomatoes, chopped
- 1/4 cup vinegar
- 1 cup water
- 5 Thai chili peppers, chopped
- 1 teaspoon sugar (see recipe notes)
- salt and pepper to taste
Instructions
- 1
In a wide pan over medium heat, heat 1 tablespoon of oil. Add pork cubes and cook until they begin to brown and render fat.
- 2
Add onions and garlic and cook until softened.
- 3
Add shrimp paste and cook, stirring occasionally, for about 1 minute.
- 4
Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
- 5
Add vinegar and simmer, uncovered and without stirring, for about 2 to 4 minutes.
- 6
Add water, chili peppers, and sugar, if using. Stir to combine.
- 7
Lower heat, cover, and simmer until pork is fork-tender and sauce is reduced.
- 8
Season with salt and pepper to taste. Serve hot with fried eggplant and steamed rice.