Are you looking for a simple binagoongan with pritong talong recipe? Well, check out the ingredients and procedure here.
Bagoong alamang or shrimp paste has been a staple food of the Filipinos. Though many found it as bizarre foods, we Pinoys loved this especially a dip to our very sour manggang hilaw (Green Mangoes).
Filipinos usually saute the shrimp pastes with garlic and onions to remove that tangy smell. Some also add lots of brown sugar to complement the salty taste.
Though the smell of this is foul to some, a larger percentage of Filipinos loved this. It has been used in a wide variety of dishes all over the Philippines to add flavors and saltiness. But, there is another all-time favorite dish where we use bagoong as the main ingredient, it’s called “Binagoongan”.
Binagoongan is a dish made of pork meat with lots of sauteed shrimp paste. Some made it salty, which is for me, not delicious. I want it a little sweet with fried eggplant at the side.
- 1 kilo of pork, chopped in desired sizes
- 5 pieces eggplant, chopped
- 5 tablespoon raw shrimp paste
- 1 cup brown sugar
- 6 cups of water
- 3 cloves garlic, minced
- 1 medium-sized onion, chopped
- laurel leaves
- 1 tablespoon vinegar
- Salt and pepper to taste
- Fry the eggplants in a separate pan, set aside (I prefer it toasted)
- Saute garlic and onions. Before you add the onions make sure that the garlic is golden brown
- Add the shrimp paste and let it simmer.
- Add brown sugar, water and let it boil.
- Put the laurel leaves and vinegar to deodorize the shrimp paste and then, put it into a boil.
- Add the pork, water, seasonings, and pepper and let it boil for 30 minutes or until the pork is already tender.
- Serve with the fried eggplants on the side.
- While boiling the pork make sure that you will continue to stir, so the shrimp paste will not burn.
- If you don’t like eggplant, you can replace it with okra.
- I also love this with green mangoes on the side.
- This binagoongan with pritong talong is best paired with rice.