Skip to main content

Nieves’ Binagoongang Baboy (Pork in Shrimp Paste)

 


Nieves’ Binagoongang Baboy (Pork in Shrimp Paste) serves 4

Get Recipe

Binagoongang Baboy or Pork in Shrimp Paste is a Filipino Pork dish that is perfect to eat with lots and lots of white rice. The name of this dish literally means pork in shrimp paste or pork cooked with shrimp paste. “Bagoong” is a Filipino (Tagalog) term for Shrimp paste, while pork is called “baboy”.


I usually have this for lunch and I also make many versions of this dish — some versions us hot chili peppers, “for Abi”… and there are the sweet and salty version. This binagoongang baboy recipe (also called pork binagoongan) is a simple non-spicy version. I added fried eggplants to help balance the flavor — this means that it can prevent us from eating too much rice.


I am using cooked shrimp paste for this recipe. You can use the ready-to-eat-shrimp paste that comes in bottles. Barrio Fiesta and Kamayan are good brands.Binagoongan Baboy - Kawaling Pinoy


Prep Time : 10 minutes

 Cook Time : 1 hour

 Total Time : 1 hour 10 minutes 

Ingredients

3 tablespoons cooking oil

1 1/2 lbs. pork shoulders cut into cubes  

1/4 cup shrimp paste cooked

2 medium plum tomatoes diced

1 large yellow onion diced

1 teaspoon minced garlic

2 1/2 cups beef broth

1 medium eggplant sliced

1/4 teaspoon ground black pepper


Instructions

Heat the oil in a cooking pot.

Pan fry the sliced eggplants for 3 minutes per side. Remove the fried eggplants and place in a plate. Set aside.

On the same pan, add the garlic, tomato, and onion. Saute for 5 minutes or until both onions and tomatoes are soft.   Note: add more cooking oil if needed.

Add the pork slices in. Cook until the color of the pork turns light brown.

Pour-in the beef broth. Let boil. Cover and simmer for 45 to 60 minutes or until the pork is tender.

Add the shrimp paste. Stir and cook in low to medium heat for 3 to 5 minutes. Note: there should still be some liquid in the pot. If the pot is almost dry, add 1 cup of beef broth.

Add the fried eggplant.  Transfer to a serving plate. Serve and enjoy!Barrio Fiesta Bagoong Sweet 8.8oz - Just Asian Food


Amazon.com: kamayan ginisang bagoong (sauteed shrimp paste regular) -  17.64oz: Everything Else

This brand: $5.25 at T+T


Comments

Popular posts from this blog

Watermelon Salad with Mint and Feta

Yummy!  Feta, mint & avocado are the perfect tangy, creamy, and fresh counterpoints to the juicy watermelon. Ingredients  Dressing ⦁ 2 tablespoons ⦁ extra-virgin olive oil ⦁ 3 tablespoons lime juice ⦁ ½ garlic clove, minced ⦁ ¼ teaspoon ⦁ sea salt For the salad ⦁ 5 cups cubed watermelon ⦁ 1 heaping cup diced English cucumber ⦁ ¼ cup thinly sliced red onions ⦁ ⅓ cup ⦁ crumbled feta cheese ⦁ 1 avocado, cubed ⦁ ⅓ cup torn mint or basil leaves ⦁ ½ jalapeño or serrano pepper, thinly sliced, optional Sea salt Instructions 0. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt.  Alternatively, you can put ingredients into a lidded jar, and shake well. 0. Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve.  Enjoy! www.loveandlemons.co

Janice's Brazillian Cheese Puffs: pão-de-queijo

        yield: 12 Ingredients: 2 eggs ⅓ cup vegetable oil ¾ cup whole milk 1 tsp salt ½ cup mozzarella cheese (or mix of mozzarella and parmesan, cheddar, gouda or other melting cheese) 2 ½ cups polvilho doce (Brazilian sweet manioc starch) or tapioca starch 1 tsp baking powder Directions: Oil muffin tins to hold 12 queijos. Preheat oven to 435° F. Beat eggs, oil, milk, salt and cheese together in a blender. Add ½ cup of polvilho doce (starch) at a time to the egg mixture and beat well after each addition.  Use a rubber spatula to scrape the sides if necessary. Add baking powder and pulse 2 to 3 times to mix well. Divide mixture among muffin cups, filling them about half way.  The dough expands a lot when baking. Bake until puffed and golden brown. Serve hot. Enjoy! Janice Fung’s recipe

Tsukenmono Salad

 Tsukenmono Salad  This Japanese-Canadian recipe is from the book From the Sea and Shore.  You can vary the vegetables based on what you have available.