Binagoongan

Binagoongan is a beloved Filipino dish known for its bold flavors and satisfying taste. It is a pork dish cooked in shrimp paste, offering a unique balance of savory, salty, and umami flavors that are distinct to the Filipino palate. This dish is perfect for those who enjoy strong flavors and a taste of authentic Filipino cuisine.

History of Binagoongan

The term "Binagoongan" comes from the Filipino word "bagoong," which refers to fermented shrimp paste. Bagoong is a staple in Filipino cuisine, often used as a condiment or flavor enhancer. Binagoongan, with its rich history, showcases the ingenuity of Filipinos in using locally available ingredients to create dishes that are both flavorful and nutritious.

Binagoongan can be traced back to the indigenous culinary practices of the Philippines, where fermentation of seafood was used to preserve and enhance flavors. Over time, the dish evolved into the beloved pork-based version many enjoy today.

Ingredients

• Pork belly - 1 kg, cut into cubes
• Shrimp paste (bagoong) - 3 tablespoons
• Garlic - 5 cloves, minced
• Onion - 1 large, chopped
• Tomatoes - 3 medium, diced
• Vinegar - 1/4 cup
• Brown sugar - 1 tablespoon
• Water - 1 cup
• Chili peppers - optional for added spice
• Salt and pepper - to taste
• Cooking oil - for frying

Preparation

Preparing the Pork

1. Wash the pork belly thoroughly and pat dry with paper towels.
2. Cut the pork into bite-sized cubes, ensuring uniformity for even cooking.
3. Season the pork with a pinch of salt and pepper, then set aside.

Preparing the Aromatics

1. Peel and mince the garlic.
2. Chop the onion finely.
3. Dice the tomatoes into small pieces.

Cooking Process

Step 1: Browning the Pork

1. Heat a pan over medium heat and add a splash of cooking oil.
2. Once the oil is hot, add the seasoned pork belly cubes.
3. Sauté the pork until browned on all sides, creating a nice crust.
4. Remove the browned pork from the pan and set aside.

Step 2: Sautéing the Aromatics

1. In the same pan, add more oil if needed.
2. Sauté the garlic until golden brown and fragrant.
3. Add the onion and cook until translucent.
4. Mix in the tomatoes and cook until they soften and release their juices.

Step 3: Adding the Bagoong

1. Stir in the shrimp paste and cook for about 3 minutes, allowing its flavors to meld with the aromatics.
2. Return the browned pork belly to the pan, mixing to coat the pieces with the aromatic mixture.

Step 4: Simmering the Dish

1. Add the vinegar, allowing it to boil without stirring to cook out the strong vinegar taste.
2. Once the vinegar has mellowed, mix in the brown sugar to balance the flavors.
3. Add the water and bring the mixture to a boil.
4. Lower the heat and let the dish simmer for about 30 minutes until the pork is tender and the sauce has thickened. Check periodically; if needed, add more water to attain desired consistency.

Step 5: Final Adjustments

1. Taste the sauce and adjust the seasoning with salt, pepper, or more sugar, depending on your preference.
2. If desired, add chili peppers for an extra kick of heat, cooking for an additional 5 minutes.

Serving and Enjoying Binagoongan

Served best with steaming hot white rice, Binagoongan's robust flavors complement the subtleness of rice perfectly. To enjoy this dish fully, ensure that every pork piece has a generous coating of sauce for that authentic taste of Filipino culinary delight.