Crispy Pork Binagoongan

d0bba95339f1cf5d19630bea4acdd724 Crispy Pork Binagoongan

When I was younger my mom and aunts cook bagoong with crispy pork on a regular basis but it does not look like the one on the photo as it contains more bagoong than pork, and that is why when this is served I usually pick on the crispy pork pieces as I love their strong sweet and salty taste and its crunchy texture.  Now that I am free to make this on my own, I will increase the amount of pork to my heart’s content.


This dish is a simple Filipino dish made out of crispy pork pieces dressed with bagoong sauce, a good dish paired with garlic fried rice.  If you want to try it out, I must warn you as the flavours of this one is so salty and strong. One small piece of pork will be more than enough for one heaping spoon of rice.  The smell will be also unpleasant for others specially for non-Asians so cook with wide open windows and doors and have your range hood in full blast.  Don’t tell me that I did not warn you.

Ingredients

500g pork belly
1/3 cup bagoong
1/4 cup white vinegar
1/4 cup brown sugar
6 cloves garlic, minced
1/2 tsp cayenne pepper
freshly ground black pepper
water
oil

Method

1. In a wok add pork pieces, 1 cup of water and 2 tbsp of oil, bring to a boil and cook until water has totally evaporated.
2. Continue to cook until the pork fat releases the oil, add the garlic and put the heat on medium.  Fry it on its own oil until brown and crispy.
3. Add 2 tbsp of water and vinegar to deglaze.
4. Add the bagoong, sugar and cayenne, cook while continuously stirring for 2 minutes.
5. Serve with lots of rice.

Note : this recipe also appears @ Ang Sarap, original post can be seen here Crispy Pork Binagoongan

© 2012 – 2013, AngSarap. All rights reserved.


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  • http://runningenthusiast.net/ http://runningenthusiast.net/

    ang sarap! :)

  • Pingback: America’s Test Kitchen, You Just Did A Snafu! | Not the Family Business!

  • LeizeLwho

    I prefer slowly boiled in medium heat for 45 mins and then deep fry (pork, for extra crispy and juicy meat) then saute bagoong in a separate pan and add four tablespoon of milk for extra creamy bagoong sauce. Add pork when done and stir well. Charaaan ready to serve :)

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