Another all-time favorite recipe of Filipinos, especially in Central Luzon is the Binagoongang Baboy or Pork in Shrimp Paste. There are those who like their binagoongan succulently soft while there are others who love theirs with a crispy bite. My daughters don’t like the pork crispy so I frequently cook this deliciously tender version, and they just love it with hot rice!
It is true that Binagoongang Baboy is one of the considered wickedly delicious Filipino dishes, but for the shrimp paste loving Filipinos, this dish is simply irresistible! This is one dish that my youngest daughter describes as “yummy in my tummy”. I love cooking my binagoongan with vegetables like pechay (bok choi) and string beans. You should try it!
- 2 lbs. pork, any cut of your choice though liempo (pork belly) is most commonly used (I use country style ribs which has less fat than liempo to reduce the wickedness of this dish)
- 6 cloves garlic, minced
- 1 medium size onion, chopped
- 2 Tbsp sauteed bagoong alamang (I use Barrio Fiesta’s bottled Sauteed Shrimp Paste which adds mild sweetness to this dish.)
- 2 Tbsp salted shrimp paste (this is the regular shrimp paste that we can buy in public markets in the Phils., the one that is really pink in color. I use bottled Pangasinan Salted Shrimp Fry)
- 12 pcs. string beans, cut to 2 in length
- 3 bundles small pechay (bok choi)
- 1 pc jalapeño pepper, cut into rings and seeds removed
- 1 Tbsp brown sugar
- 2 tbsp olive oil for sautéing
- ¼ cup water
- a pinch of black pepper
1. Heat olive oil in a pan over medium heat. Saute garlic until golden brown. Add onion. Saute until it is transluscent.
2. Add pork and stir-fry until juice comes out. Add bagoong and water. Keep stirring until everything is well mixed. Cover and simmer over medium-low heat until pork is cooked and tender.
3. Add string beans. Simmer until almost cooked. Add sugar, black pepper, pechay & jalapeño pepper. Mix well. Simmer for about 2 mins or until vegetables are cooked but still crunchy.
4. Serve hot with rice.
Note: Some prefer to boil the pork (with a little salt & pepper) first before sautéing. I don't do that so that the pork will have to be simmered longer with the shrimp paste, garlic and onion giving it more time to absorb the flavor of these other ingredients.