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

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

• 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.

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