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
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.
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.
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