I had an intense craving for binagoongang baboy the other day,but living in a high rise building constrained me not to cook it. First off, I didn't want to get our whole place smell like bagoong (shrimp paste) and second, the smell might sneak out into the other units. Being a new resident around here, I'm pretty sure I will be the first suspect of where that pungent smell is coming from.
But the craving was intense, and I haven't found any Filipino restaurants in St. Louis yet. My only choice to satisfy my craving was to cook this dish on the sly. Don't ask me how I did it. But when my husband came home from work, he was surprised that I served him binagoongang baboy.
So how did you cook this? he asked. His upper lip was tight and his voice was low. It was as if I committed a crime!
W-h -y does it smell? I asked.
No was his reply.
Ok case closed, Let's just enjoy dinner I said.
And we sure did! It was literally and figuratively a heart stopping dish, although I would think that you have to be a Filipino to enjoy it. However if you are an adventurous eater, go ahead, I invite you to try our binagoongang baboy.
Binagoong Babboy (Pork Simmered in Shrimp Paste)
3 lbs of pork cubed
2-3 tbsp shrimp paste (bagoong, I used Kamayan brand)
2 tbsp cooking oil
1 medium size onion ( chopped)
1 medium size tomato (chopped)
3 cloves garlic
bay leaves3 tbsp vinegar
2 tbsp ketchup
2 tbsp sugar
When cooking pork, I usually parboil it first. So put the meat on a pot, fill it up with water until meat is covered. Let it boil for a few minutes. Drain the pork and set aside.
Saute onion, garlic and tomatoes add the bagoong give it a quick stir. (this is when your neighbors might close their windows haha) Add 3/4 c water and let it simmer. Add vinegar (don't stir until it boils) bring in the pork. Cook for about 30 minutes or until pork is tender. Add ketchup and sugar. You may add more bagoong or more sugar depending on your taste. Let it simmer until the sauce is reduced.
Serve with rice... mounds of rice. And to balance off the saltiness, blanched okra on the side is best.