Crispy Pork Binagoongan


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 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 me 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.

If you can’t find bagoong in your place you can easily order them at Amazon

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30 thoughts on “Crispy Pork Binagoongan

  1. A few pieces of these delicious dish will go a long way for as long as we have lots of rice. Just add vinegar concoction on the side, that will do for me. Pass the rice please so I can just eat this binagoongan kamayan style. Good stuff, Raymund! :)

  2. I really do need to get a slab of pork belly! I love this recipe and a couple more I’ve seen lately. I have to admit that I had to look up bagoog, but now that I know what it is, I want to make this recipe even more. Great recipe!

  3. This looks so tasty – I’m drooling! I love dropping by to drool over your latest creations and today I’m featuring this post in Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it’s always a pleasure following you…

  4. omg! 1/3 cup of bagoong! haha.. that’s so much! But yeah, this is one of the dishes that gets you full real quickly since you’d be eating a lot of rice! Garlic rice is delicious though!

  5. I told Mr. N today that he would love eating at your house every day, and this is why. He would love everything about this meal. I think I would too. :)

  6. Pork belly has such incredibly good flavor, but you’re right that a little goes a long way. Never heard of bagoong before, but now that I have of course I need to try it! Sounds like a great dish. Besides, how can you go wrong with garlic fried rice?!

  7. hi there,
    do you think I could skip the shrimp paste or sub. with anchovy paste? don’t think my mother-in-law would enjoy the taste..she is much older and not asian. :)

    • I think the only substitute for it would be the Malaysian Belachan other than that it would not yield the same flavour if omitted. It is a acquired taste so a lot would definitely not enjoy this dish, like durian its not for everyone but if you are adventurous I suggest you try :)

      • Thanks for your speedy response :)
        you have 6th sense, I’m Msian!
        well, belachan is not available in where I’m living and I have been using anchovy paste as a sub. for belachan. Anyhow, since my MIL is not that adventurous in food, my intention is just to show her this method of cooking pork belly.
        Thanks for your advice :)

  8. What type of bagoong did u use? is it the one you use as sawsawan to green mangoes? Sweet and a bit spicy.. or the salty pinkish one?

  9. Oh wow! I’m salivating just looking at this! I miss being back home in Philippines, my grandma used to make this. I’m going to make this at home, I just hope my neighbours won’t mind the smell! haha!

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