Filipino Pork Binagoongan – Sybaritica

This Pork Binagoongan from the Philippines features chunks of Pork in a sauce made with the Filipino fermented shrimp paste known as Bagoong Alamang.

• 1 1/2 lbs. Pork Shoulder cut in 1 ½” cubes;
• 2 cups fresh Tomatoes chopped;
• ½ cup minced Onion;
• 1 tbsp. minced Garlic;
• ½ cup Bagoong Alamang or other fermented shrimp paste;
• ½ cup Vinegar;
• 6 tbsp. Sugar;
• 1 Tbsp. Sambal Oelek or other chili paste;

• Heat a Tablespoon or two of oil in a pan over moderately high heat and quickly brown the pork cubes in two or three batches. Remove to a bowl and set aside.
• If necessary, add a little more oil to the pan and fry the garlic and onion until softened but not browned.
• Add the tomatoes and cook over a fairly high heat until they break down and form a sauce. Add the Bagoong, sugar, vinegar, sugar and chili paste and stir to blend the flavors.
• Finally add the pork and simmer for about 20 minutes or so. If the sauce is a little thin at this point, turn up the heat again and reduce as desired.
• Serve immediately as is, or chill everything overnight to let the flavors blend and then and re-heat for service the next day.