Pork Ginataang Binagoongan
Alamang or shrimp paste can be considered bizarre, disgusting, common, annoying, foul, absurd, unpleasant, nasty, repugnant, unreasonable, yucky, and unbearable to some, specially to the foreigners. But, for most of the Filipinos, this is the best material delicacy for dip or part of a cuisine.
I already showed a recipe featuring Pork Binagoongan, a dish with pork cooked in a sauteed shrimp paste that is best paired with fried vegetables.
From the title of this post, this is another Pork Binagoongan. The only difference is the addition of coconut milk to add thicker and creamy sauce.
This recipe can serve 6-8 people.
- 1 kilo pork – chopped
- 1/2 cup raw shrimp paste
- 1/2 cup brown sugar
- 5 cups water
- 1 cup coconut milk
- 3 cloves garlic – finely minced
- 1 medium onion – chopped
- 1 tablespoon vinegar
- Laurel leaves
- 1 piece green pepper (siling panigang)
- Pepper to taste
- Saute garlic and onion.
- Add the shrimp paste, vinegar and let it simmer for a while.
- Add brown sugar until thickens.
- Add the pork and let it simmer.
- Add 5 cups water and let it boil for 15 minutes or until at least half of water evaporates.
- Add laurel leaves, coconut milk, pepper and boil until the soup thickens.
- Add siling panigang and simmer for a few seconds.
This dish also goes well with vegetables like eggplant, okra, water spinach and many more.