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!
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