“BABOY SA BAGOONG!” (pork in salted shrimps paste)

Again, this entry was only TRANSFERED from my old Blog which was updated on November 14, 2009. So, you don’t have to ask me why this kind of video entry during Holiday season of the year on the month of June:)

“BABOY SA BAGOONG”, Pork in salted shrimp paste. If you live in a flat or building and have neighbors of other nationality then cooking bagoong na alamang is a change you have to take and hoping your neighbors wont come knocking at your door. If you really want to have this dish then you have to use bottled pre-sautéed salted shrimp paste. The shrimp paste is to be added only in the last few minutes of cooking and keep it covered.

The first time I cooked this for my family, talk about the pungent smell of cooking with “bagoong” and frying dried fish, my 2 kids were at home at that time. Suddenly the two came out from their rooms, saying “what is that smell? yuck… disgusting… there’s that smell again. what is it?” Hehehe… napaka-un-filipino :)) I can only imagine what the neighbors thought. Until they got use to it by time. Onother version of mine is add seeded, chopped tomatoes to the sauteed garlic and onions in. Its saucy but not soupy. I know many people who also put in ampalaya as well, but we put eggplant instead. I add it in about 10 minutes before its done. You want the eggplant to be soft but not mushy.. yum!

YOU NEED…….

YIELD: 4 SERVINGS
* 2 tbsp. vegetable oil
* 1 kg pork, cubed
* 3 cloves garlic
* 1 onion
* 5 tomatoes, coarsely chopped
* 3 tbsp. bagoong alamang (salted shrimp paste)
* 2 tbsp. lemon extract or calamansi concentrate (lemon or calamansi)
* 1 tbsp. sugar

HOW TO…….

—Pan fry pork cubes in hot oil until light brown. Set aside.

— In the same pan, sauté onion, garlic and tomatoes for a few minutes until soft and wilted.

—Add bagoong alamang, lemon extract or calamansi, and sugar.

—Pour in back the pork and mix well until coated.

—Cover and simmer, stirring occasionally until mixture thickens. Serve hot.

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