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Pork in Shrimp Paste (Binagoongang Baboy)

Imagine a combination of sweet, salty, and sour that makes your taste buds tingle. That is exactly what this dish contains. Another flavor-bursting food discovery for you my dear readers.

As the new year starts I have reflected and it has been a wonderful year and I am very greatful for the comments, likes, shares, and messages. It has been a great support and motivator for me to not only learn new recipes for myself but also for our journey together. I’ve shared my heritage and experiences with you as I have my dear friends. Thank you again and as a first post of 2017, I share with you a childhood favorite from my grandmother’s house.

What’s in it:

  • Pork belly
  • Bagoong (Shrimp paste), 1/4c
  • Pepper
  • Salt
  • Sugar
  • Vinegar
  • Tomatoes, diced
  • Pork/beef broth, 1-2c
  • Onion, minced
  • Garlic, minced
  • Dried bay leaves
  • Pak choy
  • Rice

Rub salt and pepper onto the meat and set aside. Sauté garlic, onion, and tomatoes until soft. Add the pork and cook until brown. Add the vinegar Add the broth and let it boil then let it simmer until the meat is tender. Add bay leaves and leave for about 5 minutes and then add the shrimp paste. Stir to spread evenly. Season with sugar and salt depending on how sweet and salty you would like it to be.

Having the broth on the side allows you to adjust the liquidity or thickness of the sauce. Let it be up to your preference.

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