INGREDIENTS:
| 1-12/ pounds pork shoulders or butt cut into 2” cubes 2 tbsp. canola oil 3 garlic cloves, minced 1 medium onion, sliced | 1/2 cup tomato, chopped coarse 1 tsp. ginger, grated 1/2 cup water 4 tbsp. bagoong 1/2 tsp. sugar |
DIRECTION:
- Sauté garlic, onions, tomatoes and ginger in hot oil.
- Add pork and sauté until pork is no longer pink, or for about 5 minutes.
- Add water, cover and cook for about 30 minutes or until pork is tender. Uncover and continue cooking until almost dry.
- Add bagoong and sugar and cook for another 5 minutes, stirring occasionally over low heat. Add one red chili pepper, seeded and sliced if you want it hot.
Note: According to the Philippine Heart Center, a tbsp. of bagoong has about 1000 mg of sodium although some brands may have as much as 5000 mg because sodium content of bagoong is not standardized in the Philippines. Some highly salted bagoong may not even taste salty but sweet. Most binagoongan recipes call for a cup of bagoong. This recipes uses only 1/4 cup or 4 tbsp. Rinsing bagoong in a fine strainer, before cooking, also makes it less salty. If available, it is healthier to use homemade bagoong made from fresh alamang that is lightly salted and fermented.
Preparation and cooking time: 45 minutes
Serves: 4
