Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pork with bagoong (binagoongan baboy). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Pork with Bagoong (Binagoongan Baboy) is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Pork with Bagoong (Binagoongan Baboy) is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook pork with bagoong (binagoongan baboy) using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pork with Bagoong (Binagoongan Baboy):
- Take key ingredients
- Get 1/4 kg pork belly cuts (menudo cuts)
- Make ready 2 tbsp cooking oil
- Get 3 piece garlic cloves
- Get 1 piece medium size onions
- Get 2 piece tomatoes medium size
- Make ready brown sugar
- Make ready 1 cup warm water
- Take 2 tbsp Bagoong (sauteed shrimp paste)
Steps to make Pork with Bagoong (Binagoongan Baboy):
- In a hot pan with cooking oil, quickly stir fry onions, tomatoes and garlic in high heat.
- Turn to medium heat and add pork menudo cuts. Stir until slightly brown.
- Add warm water and let it boil to cook the pork until tender. About 10 min. Do not let the water evaporate completely.
- When boiling and pork is tender, add sugar to taste and shrimp paste or bagoong. Mix well.
- Cover pan and let simmer for another 5 min.
- Add a pinch of fresh ground black pepper (optional). Turn to high heat and quickly stir fry for about 1min.
- Best serve with hot rice.
So that is going to wrap this up with this exceptional food pork with bagoong (binagoongan baboy) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!