Binagoongan a la lalaine (pork binagoongan or pork cooked in shrimp paste)

Name: Binagoongan a la lalaine (pork binagoongan or pork cooked in shrimp paste)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5
Cuisine: En
Ingredients: 3 kilograms or 6.5 libras of pork, cut up to about 1 inch cube were used. As always, the meat were properly washed and thoroughly drained.; 2 bottles of prepared sweet-spicy shrimp paste,; 2 heads garlic, peeled and minced,; 5 medium onions, peeled and chopped,; 6 large tomatoes, chopped,; 18 pieces finger chilies, a dozen chopped and half a dozen kept whole; 1 tablespoon freshly ground pepper,; 2 cans or about 4 cups coconut milk and about ¼ cup of vegetable oil.

Binagoongan a la Lalaine (Pork Binagoongan or Pork Cooked in Shrimp Paste) - photo 2

Main Dish

5 servings

Very Easy

1 hour

Ingredients

3 kilograms or 6.5 libras of pork, cut up to about 1 inch cube were used. As always, the meat were properly washed and thoroughly drained.

The other ingredients utilized were:

2 bottles of prepared sweet-spicy shrimp paste,
2 heads garlic, peeled and minced,
5 medium onions, peeled and chopped,
6 large tomatoes, chopped,
18 pieces finger chilies, a dozen chopped and half a dozen kept whole
1 tablespoon freshly ground pepper,
2 cans or about 4 cups coconut milk and about ¼ cup of vegetable oil.

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Preparation

Preparation15 min

Cook time45 min

In a large heavy wok or pan, heat the oil and fry garlic followed by onion. Stir-fry until onion is translucent.
Add in meat and continue sautéing until the meat renders its own liquid. Simmer on medium heat with occasional stirring.
Continue simmering until the liquid is reduced and the meat is slightly seared and just tender.
Add in tomatoes and continue cooking until the tomatoes have wilted. Season it with ground pepper.
Add the prepared shrimp paste and after several minutes add in the coconut milk and continue simmering.
Cook until the sauce is reduced and has attained a rich consistency and oil starts to form on the surface.
Add in the chopped chilies and cooked for several minutes more.
Add the whole chilies and cook for a couple of minutes further. Cook until the meat is fork tender and the oily sauce has thickened.
If you feel there is excessive oil on the surface, you can scoop out some as it floats.
Transfer in serving plates and serve immediately with hot steamed rice. Be ready to compromise your diet.

RReelandgrill