Pork Binagoongan

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

  • Required cooking skill level

    Intermediate
  • 2-5
    persons serving
  • 15
    minutes preparation time
  • 42
    minutes cooking time

INGREDIENTS

  1. ½  cup GOLDEN FIESTA Palm Oil
  2. ¼ cup chopped white onion
  3. 1 Tbsp chopped garlic
  4. ½ kg pork liempo, cut into chunks
  5. 2-1/2 Tbsp DATU PUTI Vinegar
  6. 1 Tbsp DATU PUTI Patis
  7. 2 Tbsp bagoong alamang
  8. 2 cups water
  9. ½ cup sliced tomatoes
  10. 1 pc siling labuyo, sliced
  11. 2 tsp sugar
  12. ¼ tsp UFC Ground Pepper
  13. ¼ cup chopped tomatoes (optional garnish)

PREPARATION

  • 1 Heat Golden Fiesta Oil. Saute  onion,  garlic and pork for 5 minutes.  Add Datu Puti Vinegar, Datu Puti Patis  and bagoong. Cook for 3 minutes.
  • 2 Add tomatoes, water and siling labuyo. Cover and simmer for 25 minutes.  Remove cover and simmer over high heat until slightly dry.
  • 3 Add sugar and UFC Pepper. Allow to simmer .  Top with fresh  tomatoes if desired.
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