I will provide inspiration You are are looking for a pork in shrimp paste (filipino binagoongan) - pork with bagoong recipe that is delicious and also how to process it which results have aroma and taste that can give us taste and appetite

So that the taste quality of pork in shrimp paste (filipino binagoongan) - pork with bagoong, which must be considered start preparing the type of ingredients, then selection of fresh ingredients|good to how to cooking and serving it. No need be confused if want to prepare pork in shrimp paste (filipino binagoongan) - pork with bagoong delicious as long as you know the technique then this dish is can become a treat that is very special.

Ingredients and seasonings required in make

1. Use Cooking Oil of your choice
2. Prepare 1 medium red onion
3. Prepare 3-4 garlic cloves
4. Prepare 2 medium tomatoes
5. Prepare 200-250 g pork (cuts with fat)
6. Prepare 1 cup water with dissolved 0.25 chicken broth cube
7. Prepare 1-2 Tbsp coconut milk or dissolve 2 tsp coconut milk powder mix with the chicken cube
8. Prepare 1 large bay leaf or 3-4 small pcs
9. Prepare 1 big calamansi or a squeeze of lemon/lime
10. Prepare 2-3 tsp heaps of Shrimp paste, sweet style
11. Use Chili (optional)
12. Take to taste Salt & Pepper
13. Prepare Eggplant, cubed (optional)
14. Use Green Beans (optional)
15. Use 1 stalk green onion (optional)

Add onion and tomato, stir and cook until soft. Add shrimp paste (bagoong alamang) and stir. In a big pot or wok, place pork chunks, water, vinegar, and ½ tsp salt and bring to a boil. Heat the cooking oil in a thick-bottomed pan.

How to cook Pork in Shrimp Paste (Filipino Binagoongan) - Pork with Bagoong:

1. Heat oil in wok and saute garlic, onions until translucent. Add sliced tomatoes with its juices.
2. Add the cup of water with dissolved 0.25 of chicken bullion cube and coconut powder mix (Ginataang Mix is okay to use). Or use fresh coconut milk. Adjust coconut taste to your liking, whether using fresh or powdered. Let the bay leaf/leaves sit at the bottom of the wok. Let it simmer.
3. Cut pork into bite size pcs. In this I combined a pork chop cut and belly cut. The fat part makes the dish tastier. Add pork slices to the wok. Season with crushed black pepper to your liking. Squeeze 1 calamansi juice or a little squeeze of lemon/lime. Mix. Cover and let it simmer in low heat for 20-30 minutes or until tender and liquid is reduced.
4. Add the shrimp paste, mix in and cover. Let flavors combine. Add sliced green beans or eggplants to the wok, mix in and cover. Reduce the liquid that seeped out from the veggies or until veggies are cooked. Add your chili as desired. My mom can't take the heat so I just added a single long chili, unsliced. Slice the chili is you want heat. Add salt according to your taste. If you used salty shrimp paste, you might not need to. You might need to add a pinch of sugar instead. Mix well and remember not to over cook the veggies :) Remove bay leaves. Garnish with chopped green onion. Serve and enjoy.
5. Done and ready to serve!

Spread the pork belly cubes in the hot oil and leave to brown the undersides for a few minutes. Flip the pork cubes over to brown the opposite sides. Add the garlic, pepper and bay leaves. Cook, tossing, for half a minute. Cook, stirring often, until the onion pieces soften a bit.

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