BINAGOONGANG BABOY | (Pork Binagoongan)

Binagoongan baboy (Pork Binagoongan) is a Filipino dish made by cooking pork belly pieces in a sauce consists alamang, garlic, onion, tomatoes, vinegar, soy sauce, sugar, pepper, chilies and eggplant. The addition of fresh bagoong alamang, which unlocks a new layer of seafood freshness to a slice of ordinary meat. Combined with some soft and tender fried eggplant, binagoongan baboy is best cooked nagmamantika to be placed on top of hot steaming rice.
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Written recipe here: https://yummykitchentv.com/binagoonga...

INGREDIENTS:
1 kilo pork belly (cut into slices)
4 tablespoons fresh alamang
5 cloves of garlic (chopped)
1 medium onion (chopped)
2 large tomatoes (chopped)
3 tablespoons vinegar
2 tablespoons soy sauce
1 tablespoon sugar
pepper to taste
red and green chilies
fried eggplant (optional)

Directions:

Wash the alamang to remove excess salt. Set aside.
Heat a pan without any oil. Add the pork belly slices and sear for a few minutes until light brown and the oil starts to come out. Remove them from the pan and set aside.
Using the oil from the pork, add the garlic, onions and tomatoes for a few minutes. Gently crush the tomatoes to release the liquid. Add the washed alamang and saute them all together for a few minutes.
Pour the vinegar. Do not stir for 2 minutes. Once the raw taste of the vinegar evaporates, stir and saute for a few minutes. Add the seared pork and toss gently.
Season with some pepper and add some soy sauce for color.
Pour 2 – 3 cups of water to cook the pork. Cover the pot and let it simmer for 30 – 45 minutes or until the pork is tender.
While waiting, you can fry some sliced eggplant (optional step).
After 45 minutes, add some sugar and the red and green chilies. Mix well to incorporate the flavors and cook until the sauce is reduced. Add the fried eggplant and stir well to coat with the sauce. Turn the heat off.
Transfer the pork binagoongan to a serving plate. Enjoy this with a big bowl of hot steaming rice. Yum!