Pork Binagoongan is NOT one of the Filipino dishes that I make often. Truth be told, this is probably the 2nd time I’ve made it in my married life of 14 years. The first time I made it was years ago that I can’t even remember the exact year. I do remember though that I turned it into a filling for lettuce wraps. Yup, no rice. My husband would be surprised about this info too. This time around though, I ate the pork binagoongan with rice. Hey, why not, right?
After I cooked and consumed this Spicy Pork Bingoongan W/ Napa Cabbage dish for lunch the other day, I googled how other Filipinos cook it. Most of the recipes I’ve read call for big chunks of pork, simmered for a while, some in coconut milk, and some even cooked the pork chunks on the crispy side before adding the shrimp paste. I thought, well, that explains why I don’t cook this dish often. I know nothing of how to make it authentically, hah. I just sliced a pork steak in cubes, then sauteed them with garlic, ginger, tomatoes, green onions, and for a vegetable factor, I added slices of napa cabbage. VOILA!
- 1 large pork steak, sliced in cubes
- 1 tomato, sliced
- 3 strings of green onions, chopped
- 3 cloves of garlic, chopped
- sm thumb size of ginger, chopped
- 3-4 pieces of napa cabbage, sliced
- 1 spoonful of pink alamang (shrimp paste)
- sprinkles of red pepper flakes (depends how spicy you want it)
- 3 tbsp of oil
- ¼ cup of water
- Heat up oil in a saute pan. Add the garlic, ginger, and green onions to cook for a minute or 2. Stir in the pork cubes, then cover the pan and cook until pork cubes are tender. Add the napa cabbage, water, and sprinkle red pepper flakes. Stir everything around then cook for a few minutes to soften the napa cabbage. Stir in the pink alamang (shrimp paste) and cook for another 2 minutes.
- Serve with rice.