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Food and Recipe Crispy Pork Binagoongan

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 23, 2015.

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    INGREDIENTS:

    • 500 grams pork spare ribs/pork belly
    • salt and pepper, to taste
    • 1.5 cups water
    • 2 tbsps cooking oil
    • 1 clove garlic, chopped or crushed
    • 1 small onion, sliced
    • 1 tomato, chopped
    • 8 tbsps shrimp paste (bagoong)
    • bird's eye red chillis (baby red chillis), optional
    • 500 grams pork spare ribs/pork belly
    • salt and pepper, to taste
    • 1 clove garlic, crushed
    • 1 small onion, sliced
    • 1 tomato, chopped
    • 8 tbsps shrimp paste
    • 2 tbsps white vinegar
    • ½ cup of stock (from water used earlier to boil the meat)
    • bird's eye red chillis (baby red chillis), optional
    INSTRUCTIONS:
    1. Season the pork meat with salt and paper.
    2. Boil water in a large sauce pan or in a deep frying pan.
    3. Add the meat when the water is boiling and boil for 8-10 minutes.
    4. While waiting, heat the oil in a large frying pan.
    5. When the meat is ready, take it out of the water and pat dry with kitchen paper towels. Keep at least ½ cup of the water used for boiling the meat. This is to be used later as stock.
    6. If the meat isn't chopped yet, chop it into cubes or serving-sized pieces.
    7. When the oil is hot, fry the pork meat pieces until they're crispy on the outside.
    8. When ready, put the fried pork meat in container with paper towels, to drain some of the oil from the meat.
    9. In the frying pan, saute garlic for a few seconds until fragrant.
    10. Add sliced onions and saute until almost translucent.
    11. Add the chopped tomatoes. Saute until the tomatoes are soft.
    12. Add the bagoong or shrimp paste. Mix well. (At this time, some Westerners' sense of smell may be assaulted in ways that may be deemed unpleasant! ;))
    13. Add the stock and vinegar.
    14. When the mixture starts boiling, add the fried pork meat back into the pan.
    15. Allow to cook together for about 5 minutes.
    16. Then, it's ready to serve on top of a bed of jasmine rice.
    17. Sprinkle sliced red chilliis on top for a bit of added spicy kick (optional).
     
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