Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, crispy binagoongan. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Crispy Pork Binagoongan is a cross between two popular Filipino dishes: binagoongan baboy and lechon kawali. This version is interesting because you can enjoy the crispy texture of the pork while indulging the delicious binagoongan sauce. I made your Crispy Pork Binagoongan and brought it to our growth group one time.
Crispy binagoongan is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Crispy binagoongan is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook crispy binagoongan using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Crispy binagoongan:
- Take 2 pork shoulder steaks
- Take 1/4 cup rice wine vinegar
- Take 1 tbsp black peppercorns
- Take 4 bay leaves
- Make ready 1 thumb-sized nub ginger, crushed
- Make ready 10 cloves garlic, crushed
- Prepare 1-400 mL can coconut milk
- Take 2 tsp sweet shrimp paste
- Get 2 tbsp fresh lime juice
- Prepare 1 tbsp palm sugar
- Make ready 2 jalapenos, deseeded and chopped
- Prepare 550 g cherry tomatoes halved
- Make ready Handful chopped fresh Thai basil (or cilantro in a pinch)
Crispy fried tofu and eggplant smothered with our favorite binagoongan sauce. A simple and easy meatless binagoongan recipe that you will absolutely love. Binagoongan is traditionally made of pork meat stewed in tomatoes, onions, garlic and shrimp paste or bagoong-alamang in Filipino. Crispy Pork Binagoongan is a simple Filipino dish made out of crispy pork pieces dressed with bagoong sauce, a good dish paired with garlic fried rice.
Steps to make Crispy binagoongan:
- Put the pork in a large pot. Add the vinegar, peppercorns, bay, ginger, and enough cold water to cover the meat. Put the pot on high heat and bring to a simmer. Add the garlic and a large pinch of salt and turn the heat down to low. Cover and let simmer until the meat is tender (3 hours).
- Carefully pull the pork out of the pot. Remove the bone if it has one. Add a splash of veg oil to a large pan and put it on medium-high heat.
- Lay the pork into the pan and break it up into large chunks (it should pretty much do this on it's own if it's tender enough). Sear the meat until it's brown and crispy all over. Remove the pork to a plate and fish any gnarly bits from the pan.
- Add the lime juice, palm sugar, jalapenos and tomatoes. Return the meat to the pan and toss to coat. Let cook 1 more minute.
- Serve with steamed rice and a garnish of herbs.
- Strain the braising liquid into the pan and reduce until only about 1/2 cup remains. Stir in the coconut milk and shrimp paste. Turn the heat up to medium and bring the sauce to a simmer.
If you want to try it out, I must warn you as the flavours of this one is so salty and strong, one small piece of pork will me more than enough for one heaping spoon of rice. I was craving for fried pork the other day and decided to make Lechon Kawali from pork belly rashers. The problem was I ended, eating only couple of pieces and now I have a lot of left over Lechon Kawali. This time I thought, perhaps I could make a Crispy Pork Binagoongan from the left over Lechon Kawali, still unhealthy but how can you not be tempted with such sinfully. When I was younger my mom and aunts cook bagoong with crispy pork on a regular basis but it does not look like the one on the photo as it contains more bagoong than pork, and that is why when this is served I usually pick on the crispy pork.
So that is going to wrap this up for this exceptional food crispy binagoongan recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
