Shrimp paste or bagoong alamang as we call it in the Philippines is a very popular ingredient used in South East Asia. In the Philippines, shrimp paste is used as a condiment for the popular Kare Kare (ox tail peanut stew) or used as a topping to counter the sour flavor of Philippine green mangoes.
Earlier last month, I posted Lechon Kawali (Deep Fried Pork Belly). Lechon Kawali is the crispy skin and succulent pork belly. Now, we will use it and turn it into “Binagoongan.” Binagoongan is pork stewed in shrimp paste. Whenever we have this dish (not very often), we eat it with lots of rice and sometimes with vinegar concoctions on the side.
Now, there are many dishes that you shouldn’t be eating often and this delicious dish is one of them. Fat and salt contents are the obvious reasons.
- Lechon Kawali from 2 lbs pork belly -- click here for the recipe
- 1 Chinese eggplant - cut to one inch cubes.
- ¾ cup shrimp paste
- 1 jalapeno pepper (optional) - thinly sliced
- 5 cloves garlic - finely chopped
- 1 medium onion - finely chopped
- 1 medium tomato - finely chopped
- ⅓ cup water
- 3 Tablespoon white vinegar
- 4 Tablespoon Sugar
- 2 Tablespoon vegetable oil
- Chop Lechon Kawali to bite size pieces then set aside.
- Place wok over medium high heat then add oil.
- When the oil is hot, add onion and saute until translucent.
- Add garlic and saute for 1 minute.
- Add tomato and saute until soft.
- Add shrimp paste and mix to combine for about 2 minutes.
- Add water, vinegar, and sugar and let it boil.
- Turn the heat down to medium low.
- Stirring occasionally, let it simmer for about 10 minutes.
- Mix in eggplants and pork and the optional jalapeno pepper.
- Mix and cook until eggplants are tender.
- Serve with rice.
Your comment is always appreciated.