I can’t recall when or where I first tasted this wonderful tasty dish. But what I can tell you is how satisfying it was when I first tried it.
I have always known bagoong as kind of a “sauce”. It is something you add to other dishes like kare-kare to complement the main dish’s taste. Or something you add and eat with tomatoes, or eggplant or vinegar as a “sawsawan”. But what I can tell you is that there was a time when I was around 9 or 10 yrs. old, I ate bagoong as a spread to my pan de sal. It was divine!
Always the side dish, not the main dish!
So when I heard of binagoongan for the first time, I was shocked…and confused! What! Bagoong as one of the main ingredients of a main dish?!? This was something new…and different! I tried it with some hesitation. But I was also curious? Bagoong is salty. Can this binagoongan dish be very salty?
I took the leap of faith. And I am hooked! This is a great tasting dish! Very Filipino! Very unique.
Since then if binagoongan is served in any event, party or any other gathering, or at any decent turo-turo like Pampangueñas or Manang’s, I would not hesitate to consider bingoongan as my viand of choice.
Bingoongan is an easy dish to cook. Also inexpensive! Try cooking it for your family.
Liempo – 1 kl .
Bagoong (shrimp paste) – 1 cup
Vinegar – 1/4 cup
Garlic – Chopped
Onion – Sliced
Tomatoes – 3 pcs., chopped
Talong / Eggplant – sliced into 1 in. portions
1. Boil pork to tenderize. Around 15 – 20 mins. Drain and set aside.
2. Saute pork belly until oil is released.
3. Saute garlic, and onions.
4. Saute tomatoes.
5. Add bagoong (shrimp paste).
6. Add vinegar. Do not cover and do not stir (about 3 – 5 minutes).
7. Stir. Lower heat and cover for 10 mins.
8. Add sliced talong / eggplant. Cover for another 15 mins. and let steam cook the eggplant. Mix thoroughly.
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