(Pork with Shrimp Paste)
Let me be the first to say that I’m not an exceptional cook, and I’m usually very lazy to even whip something up in the kitchen. I’m also not one to cook with measurements — I belong to the school of tantiyahan (approximation). But after a series of disappointing binagoongang baboy from restaurants and eateries, I decided to take matters into my own hands — and in my own pan. I used supermarket-bought, ready-to-eat bottled bagoong (shrimp paste) and the result was so much more to my liking.
You will need —
- 1/2 kg liempo (pork belly), cut into cubes
- 2 cloves garlic, crushed
- 1/2 small onion, chopped
- 1 medium tomato, sliced into 8
- 2 to 3 tbsp bagoong (shrimp paste)
- 1 tbsp vinegar
- 1 eggplant, sliced
- 1/2 tsp sugar, optional
- siling haba (green finger chili), optional
- cooking oil
- In a sauce pan, boil the pork for 20 to 30 minutes or until tender (add more water when needed). Drain the pork but set aside the stock.
- In a separate pan, fry the eggplant slices. Set aside.
- Saute garlic, onion and tomato in a little oil. Add in the pork, stirring occasionally until the pork renders its fat.
- Mix in the bagoong and pour in the stock. Let simmer for about 10 minutes.
- Add the vinegar, sugar and siling haba and cook for another 2 minutes. Top with eggplant slices.
- Serve with rice.