Rated 5 out of 5

Pork Binagoongan

by asianinamericamag.com

INGREDIENTS:

  • 1 pound pork belly or pork shoulder cubed into
  • 1-inch sized pieces, fat trimmed
  • 1 whole onion slliced
  • 8 teaspoons bagoong alamang (fermented shrimp paste)
  • 1 teaspoon ground black pepper powder
  • 4 cloves garlic peeled, minced
  • 1 whole large tomato seeded, sliced
  • 1/2 cup white vinegar
  • 1/2 cup canned coconut cream

INSTRUCTIONS:

  • Marinate the pork cubes with the onions, bagoong, black pepper and garlic. Place in a non-reactive container. Cover and refrigerate overnight.
  • The next day, preheat the oven at 350 F degrees. Take the pork from the refrigerator and uncover.
  • Add the tomatoes, vinegar and coconut cream to the marinated pork. Blend ingredients well with a large spoon. Make sure the tomatoes and onions are on top.Place the mixture in a roasting pan. Cover the entire pan with foil.Bake at 350 F degrees for one hour and 10 minutes.
  • Towards the middle of baking, turn the pan halfway around for even cooking.Serve warm with rice.

BLOG POSTS:

Lumpiang Ubod

May 8, 2018 1 Comment

INGREDIENTS For the Vegetable Filling 1 tablespoon oil 1 small onion, peeled and chopped 2 cloves garlic, peeled and minced 1 block, Firm Tofu 2

Read More »

SHARE

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Leave a ReplyCancel reply

Exit mobile version