Monthly Archives: January 2014

Binagoongang Baboy – Pork Sauteed in Shrimp Paste

binagoongan-baboy

The idea of adding shrimp paste to a dish was brought to locals of island of the Philippines by migrants and traders from the peninsulas in Southeast Asia – Borneo, Malaya, and Java in particular – prior to the coming of the Spaniards. In fact, shrimp paste is a common ingredient used to dishes across the Mainland and Maritime Southeast Asia. It was believed that the Malay who once settled in Central Luzon created Binagoogang Baboy where the dish is most popular.

INGREDIENTS

2 pounds pork shoulder, cubed
1/3 cup vinegar
1 cup water
2 tablespoon soy sauce
4 cloves garlic, minced
1 medium onion, chopped
2 tablespoons cooking oil
1 tomato, chopped
2 tablespoons Shrimp Paste or Bagoong Alamang
1 long chili pepper, seeded and cut in strips
1/2 teaspoon chili flakes (optional)

1
PREPARATION TIME : 10 minutes

COOKING TIME : 30 minutes

1 Combine the pork, vinegar, water, soy sauce and half of the garlic and onion in a pan. Bring to a boil, then simmer until meat is tender, about 20 minutes. Add 1/2 cup water if it’s drying out before the meat gets tender. Sauce left on the pan should be about half a cup when done.

2 In a separate pan, saute the remaining garlic and onion in oil. Add the tomato and cook until it’s wilted.

3 Add the boiled pork (without the sauce). Cook for a minute. Then add the sauce and bring to a boil.

4 Stir in the shrimp paste and chili pepper, then simmer for 2 minutes.

5 Serve with rice.

(Learn more about COOKING RICE, THE FILIPINO WAY.)
BENG’S TIPS

If you prefer a hot and spicy Binagoongang Baboy, add some extra chili flakes to suit your taste.

The chili pepper is added towards the end to control the heat of the dish and just so it’s not all wilted and makes for a nice plate presentation.

I also put the shrimp paste in towards the end so that the flavor is more pronounced and not lost by being absorbed in the cooking process.

If fresh bagoong alamang is all you have, drain and wring out the salty liquid that came with it, then saute it in garlic and onion, and also add the juice of one lemon and a little sugar, too. This will help to mellow out the strong flavor and cut down the salty taste.

Adjust the amount of shrimp paste to your taste. If you like it more salty, add just a little bit. Remember, you can always add more, but once it gets too salty, your dish is ruined…so be careful.

Chicharon – Fried Pork Rinds

chicharones

In the Philippines, people eat fatty and salty food. There’s no other food that can be fatty and salty than the mystical Chicharon. Chicharon is now an acceptable variant term, a derivative of the Spanish word chicharron is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Chicharon Bulaklak, made from pork mesentery, is also popular.

Pork Chicharon is also a tasty topping for Pakbet, Bangus Sisig Recipe, Arroz Caldo, Pork Sisig, Lechon Sisig, La Paz Batchoy and Pancit Palabok.

INGREDIENTS

Pork Rinds or Balat ng Baboy, fat trimmed

4 cloves Garlic
1 large Onion, quartered
1 tablespoon Salt
1 teaspoon Peppercorn
Enough Water to fully cover rinds
Cooking Oil for Frying
1 Simmer the pork rinds in water seasoned with garlic, onion, salt and peppercorns. Cook until tender, about 40-50 minutes.

2 Using a pair of scissors, cut the rinds into 1 1/2″ squares.

3 Bake in a 200°F; for about an hour up to one hour and a half or until the rinds are thoroughly dry.

4 Remove from oven and set aside to cool down, or refrigerate to fry at another time.

5 To fry, heat up enough oil for deep frying. Use medium to medium high heat or at 350°F;.

6 Fry until golden brown or 2-3 minutes and drain excess oil.

7 Sprinkle salt and pepper right away.

8 Serve with vinegar dipping sauce.

Salmon Kilawin

wpid-Photo-Jul-25-2013-912-PM2-800x533

Kilawin is a Filipino dish where seafood is marinated in vinegar, a citrus fruit (calamansi in the Philippines), chili, onions, garlic and like ceviche, is served without cooking since the vinegar and citrus “cook” the seafood. There are different variations depending on the region, plus you can get creative and add different ingredients.

Ingredients:

Sushi Grade or High Quality Boneless Salmon – 1 lb (We like the salmon fillet from Costco)

Garlic – 2 Cloves Crushed

1 Red Onion – Diced

1 Tomato – Diced

1 Cucumber – Diced
(Tomatoes and cucumbers are optional, but I love adding them)

1/2 Red Pepper – Diced

1/4 cup Fresh Ginger – Diced

1/2 Cup Vinegar

Lime Juice from 3 limes

1 Chili Pepper – Diced

Pinch Salt

Cracked Black Pepper

1. Wash the fish well and slice the fillet into 1/2 inch cubes.

2. Combine the salmon and vinegar in a bowl and cover. Make sure that the fish is well covered in vinegar. Refrigerate for at least an hour.

3. Drain the liquid from the salmon and gently squeeze the fish, combine the rest of the ingredients (red pepper, onions, tomato, lime juice, garlic, ginger, chili pepper) and mix well. Add salt and pepper to taste. Refrigerate again for at least an hour.

source: http://lelopez.com/health-is-wealth-salmon-kilawin-filipino-ceviche/

Pork Kilawin

Pork-kilawin

Other Filipinos think that when they heard Kilawin food, they think it’s a raw fish cooked in vinegar (deboned fish soaked in vinegar). Kilawin is a Kapampangan recipe again that has pork and liver cooked in vinegar.

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 Kilo of pork, sliced thinly into 1 inch long

* 1/2 kilo of pork liver, sliced thinly

* 1 cup of native vinegar

* Rock salt

* 2 pieces of big onions, sliced thinly

* 6 cloves of garlic, crushed

* 4 tbsp. of shortening

* 1/2 cup of water

Cooking procedure:

1. Soak pork and liver separately in a mixture of vinegar, salt, pepper and onions.

2. Saute’ garlic in shortening until brown. Add pork mixture, pressing the pieces very well.

3. Cover and simmer until pork is tender.

4. Add liver mixture and water, boil and allow minxture to thicken.

5. You can also add chopped green chilli if you want it a bit hot.