The Pork Ginataang Binagoongan is a creamy viand with kicks of our favorite alamang.
In Commonwealth Market along Commonwealth Avenue in Quezon City, I only know one stall that sells pure bagoong alamang (shrimp paste). Most of the sellers are selling sapal-filled, and it’s annoying.
Annoying on my part because I once watched how a “box-office” stall makes such class A shrimp paste, as they call it when you busted.
One personnel of the said stall started by putting in pure shrimp paste into a bucket until it’s 1/3 full. Then, he added 2/3 shredded coconut, about 10 cups of salt, food coloring, and about a cup fish sauce. Then, he mixed it well before bringing it to another worker who packs it.
In comparison, a kilo of pure shrimp paste is worth P140 compared to P45 of that sapal-filled, and they are marketing it as pure. As a result, people are buying their product.
The class A shrimp paste is no good as an ingredient to viand like Pork Ginataang Binagoongan.
- 1/2 kilo pork tenderloin, sliced
- 4 tablespoon pure shrimp paste
- 1 cup coconut milk
- 2 pieces green chilies
- 1 tablespoon vinegar
- 1 cup water
- 3 cloves garlic, finely minced
- 1 medium onion, chopped
- 2 tablespoon brown sugar
- Salt and pepper to taste
- In a pan, saute garlic and onion.
- Add the shrimp paste and mix. Let it simmer until it dries out.
- Add the vineger, sugar, and let it boil.
- Then add the pork, salt, pepper, and water and let it boil until it evaporates. Approximately 15 minutes.
- Add the coconut milk and boil until thick.
- Put the green chilies and boil for a minute.
- Serve and enjoy