Binagoongang baboy tagalog recipe filipino

Binagoongang baboy tagalog recipe filipino
  • oil
  • 2 large eggplant, ends trimmed and reduce cubes
  • 2 pounds pork belly, reduce 1-inch cubes
  • 1 small onion, peeled and chopped
  • three or four cloves garlic clove, peeled and minced
  • two tablespoons shrimp paste
  • 2 large tomato plants, chopped
  • ¼ cup vinegar
  • 1 cup water
  • 1 teaspoon sugar
  • 2 Thai chili peppers, chopped
  • pepper and salt to taste
  1. Inside a pan over medium heat, heat a couple of tablespoons oil. Add eggplant and fry until gently browned, activating sides when needed. Remove from heat and drain in writing towels.
  2. Within the pan, add about ¼ cup of oil. Add pork cubes and prepare, turning a couple of times, until browned and gently crisp. Remove from pan and drain in writing towels.
  3. Remove oil except about 1 tablespoon. Add onions and garlic clove and prepare until aromatic. Add shrimp paste and prepare, stirring from time to time, for around three to five minutes or until color darkens.Add tomato plants and prepare, mashing with the rear of the spoon, until softened. Add browned pork cubes.
  4. Add vinegar and permit to some gentle boil, uncovered and without stirring, for around three to five minutes. Add water, sugar and chili peppers. Lower heat, cover, and simmer until sauce is reduced and pork is fork-tender, adding more water in ½ cup increments as needed. Season with pepper and salt to taste. Serve hot with fried eggplant and steamed grain.
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