I love Kapampangan dishes. This is one of those food that I had in college and I got hooked. I thank my friend Maristel Wong who hails from Pampanga and shared her recipe to me. I like that this recipe is so easy to make. Also you can adjust the the seasoning to your taste.
If you want it more on the salty side, you add more shrimp paste, or if you want it more sour, you add more vinegar. Also it is up to you if you want it saucy or dry. Like my friend Maristel, I like it with gravy. Great to drizzle over steamed rice.
Typically, this is cooked with liempo (pork belly). However, I wanted a leaner meat, not a lot fat so I chose boneless pork ribs instead.
Binagoongan (Pork Stew in Shrimp Paste) Recipe
- 1 lb pork belly or boneless pork ribs, cut into cubes
- 1 medium size eggplant, cut into cubes
- half of onion, sliced thinly
- 2 cloves garlic, chopped
- 2 medium-sized tomatoes, cut into cubes
- 1 cup water
- 3 tbsps shrimp paste
- 3 tbsps apple cider vinegar
- 1 tbsp sugar
- 2 tbsps cooking oil
- 1-2 siling labuyo (chilis), optional – can substitue chopped jalapeno
- In a deep saucepan,boil pork until tender. Scoop the meat out and set aside.(This can be done ahead of time and refrigerated until ready to cook)
- Saute onion and garlic in oil 2-3 minutes.Add tomatoes and saute for another minute.
- Stir in pork and cook for a few minutes.
- Add shrimp paste, vinegar, sugar to your taste.Add chili.
- Stir in eggplant.
- Add water and bring to a boil. Turn heat to low, put the lid on and simmer until water dries a little bit. It is up to you how much gravy you want.
- Serve with steamed rice.
- Maristel suggested you can add tomato or banana catsup for more flavorful sauce.
By Meia WarmathJust Cook Happy http://www.justcookhappy.com/