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. 1/4 cup Golden Fiesta Palm Oil
  2. 1/4 cup Chopped white onions
  3. 1 Tbsp Chopped garlic
  4. 1/2 kg Pork liempo, cut into large cubes
  5. 2 1/2 Tbsp Datu Puti Vinegar
  6. 1 Tbsp Datu Puti Patis
  7. 2 cups Water
  8. 1/2 cup Sliced tomatoes
  9. 2 Tbsp Bagoong
  10. 1 Siling labuyo
  11. 2 tsp White sugar
  12. 1/4 UFC Ground black pepper

SIDE DISH

  1. 1/4 cup Chopped tomatoes

PREPARATION

  • 1 In 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.
  • 2 Add water, tomatoes, bagoong, and siling labuyo. Simmer for 25 minutes.
  • 3 Once pork belly is tender, increase the heat and let the sauce evaporate. When it’s almost dry, add sugar and ground black pepper.
  • 4 Top with freshly chopped tomatoes and serve.
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