Pork Binagoongan

The pungent smell of bagoong is as much a part of our sensory memories as langka and durian. The fermented fish paste takes center-stage in this popular dish from central Luzon.

  • Required cooking skill level

    Intermediate
  • 2-5
    persons serving
  • 40
    minutes preparation time

INGREDIENTS

  • 1/4 cup Golden Fiesta Palm Oil

  • 1/4 cup Chopped white onions

  • 1 Tbsp Chopped garlic

  • 1/2 kg Pork liempo, cut into large cubes

  • 2 1/2 Tbsp Datu Puti Vinegar

  • 1 Tbsp Datu Puti Patis

  • 2 cups Water

  • 1/2 cup Sliced tomatoes

  • 2 Tbsp Bagoong

  • 1 Siling labuyo

  • 2 tsp White sugar

  • 1/4 UFC Ground black pepper

SIDE DISH

  • 1/4 cup Chopped tomatoes

Preparation

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    1In a pan, heat Golden Fiesta Palm Oil. Saute onions and garlic. Add pork liempo. Saute for 3 to 5 minutes. Add Datu Puti Vinegar and Datu Puti Patis.

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    2Add water, tomatoes, bagoong, and siling labuyo. Simmer for 25 minutes.

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    3Once pork belly is tender, increase the heat and let the sauce evaporate. When it's almost dry, add sugar and ground black pepper.

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    4Top with freshly chopped tomatoes and serve.

  • No Image Available

    1In a pan, heat Golden Fiesta Palm Oil. Saute onions and garlic. Add pork liempo. Saute for 3 to 5 minutes. Add Datu Puti Vinegar and Datu Puti Patis.

  • No Image Available

    2Add water, tomatoes, bagoong, and siling labuyo. Simmer for 25 minutes.

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    3Once pork belly is tender, increase the heat and let the sauce evaporate. When it's almost dry, add sugar and ground black pepper.

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    4Top with freshly chopped tomatoes and serve.