Binagoongang Baboy

Recently, I hosted a small potluck gathering with a few friends who also happen to be foodbloggers. One of the dishes I made utilized a very Filipino condiment...

For the uninitiated, the smell can be quite strong and possible off-putting...



I actually hesitated making this particular dish because I was afraid people wouldn't like it...but went ahead and did it anyways because trying new things should be an adventure, right? There are many types of bagoong (pronounced, "bah-GO-ung). This one happens to be Bagoong alamang, a fermented salted shrimp fry. The smell is strong but it makes my mouth water whenever I open the jar because it's an indispensable ingredient used in one of the Philippines' most popular dishes, Pinakbet (vegetable stew with bagoong). Growing up, this was one of our favorite dishes that our mom made. As an adult, I've only made it a few times because Bert and TC are not fans of bagoong or the vegetables used in pinakbet, which include eggplant, okra,  and bittermelon. However, this post is about a different recipe that also uses bagoong, Binagoongang Baboy which is Pork with Shrimp Paste.

In the end, I'm glad that I made this because it seemed to be enjoyed by the potluck attendees, despite the "odor". I personally don't think it's that strong. I've smelled Laotian and Vietnamese fish sauce and it's way stronger than this.

Here's the finished product:

Don't you wish this was in Smell-o-Vision? I do!
Binagoongang Baboy (Pork with Shrimp Paste)

Ingredients:

• 2 tbsp vegetable or corn oil
• 2tbsp finely minced garlic (you can put more if you like)
• 1/4 cup chopped onion (I just used one small onion which was more than 1/4 cup)
• 1/4 cup chopped tomatoes (you can put more if you like as well)
OPTIONAL - Sitao, or Chinese long beans (cut into thirds)
• 1 1/2 lbs boneless pork shoulder or butt, cut into 2" cubes (I just cut mine into irregular but bite sized pieces)
• 3/4 cup water
• 1/2 tsp sugar
• 4 tbsp bagoong (I ended up using less because I thought 4  tbsp was a bit too much; it's your call)

Directions:

In a large skillet, heat the oil. Saute the garlic, onion, and tomato until the garlic is brown and the onion and tomato are tender.  If you are using Chinese long beans, add them at this point.

Add the pork and cook until browned. Add the water and simmer for 30 minutes. Add the sugar and shrimp paste and simmer for 15 minutes or until pork is tender, stirring occasionally. 

(from page 78 of "The Food of the Philippines - Authentic Recipes from the Pearl of the Orient" by (the late) Reynaldo G. Alejandro (Boston, MA: Periplus Edition, 1998).

*Note: When you cook this, you might want to put on your fan over the stove!  Enjoy!