Binagoongan Baboy (Pork in Shrimp Paste)
Binagoongan Rice is one of the earliest recipes I posted here in The CookMobile. As I am slowly and painstakingly updating and retaking my old food photos, I had to prepare the rice again for its re-shooting. As binagoongan baboy is the first step to making binagoongan rice, I decided to post the recipe as well.
As binagoongan baboy is steeped with strong flavors, vegetables (a favorite being eggplant) and steamed white rice are usually served alongside to sort of balance its salty-spicy taste. To offset the unfriendly aroma of shrimp paste, a spritz of calamansi juice before serving is also customary for some.
Makes 8 Servings
Ingredients
2 lbs pork belly, sliced into 1-inch cubes
4 to 5 tomatoes, diced
1/3 cup shrimp paste
1 large eggplant, cut into cubes
1 onion, peeled and diced
3 to 4 cloves garlic, peeled and minced
1 cup vinegar
1 tsp sugar
2 cups water
vegetable oil
salt and pepper
Procedure
In a pot, heat oil. Fry eggplant until lightly browned, turning on sides as needed. Remove from heat and set aside.
Add more oil to pot as necessary. Saute onions and garlic until fragrant. Add in pork cubes and continue to cook until browned and lightly toasted, stirring occasionally to prevent from burning.
Add in shrimp paste. Saute until shrimp paste slightly darkens in color.
Toss in tomatoes. Continue to cook until tomatoes are softened, squishing regularly with back of spoon.
Pour in vinegar. Allow to a slow boil for around 3 to 5 minutes. Pour in water. Stir in sugar. Add in chilies. Lower heat, cover and simmer until sauce is reduced and pork is fork-tender. When only about half a cup of juice is left, add in eggplant.
Adjust taste with salt and pepper as desired. Serve hot with steamed white rice and fried fish. You can always serve fried eggplants on the side, but I like mine tossed in with the dish while cooking, for the eggplant pieces to absorb all the binagoongan’s flavors.
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More Good Food!
Love this stuff with lots and lots of rice.
may i ask..
the shrimp paste you used was the fresh one right?
what i have readily available is the bottled restaurant syle shrimp paste
will this do fine?
Jude,
Me too!
Mae,
What I used was bottled as well but not the “ginisa” type.
Hi im a small entrepreneur starting a small business in shrimp paste processing, can you guys give me a tip on how to extend the shelf life of Shrimp Paste? Thanks and God Bless!