For years, I used brown and sweet bagoong (shrimp paste) for pakbet, kare-kare, and binagoongan, as dipping condiment to the likes of nilaga and sinigang, and even as toppings to unripe mangoes. For some reason, my sister likes it and sends me jars of it when we were still based in Beijing. So just imagine how ecstatic I was to see pink bagoong at the Asian dairy. Pardon me but I just love this type – salty and no trace of sugar. Para sa akin ito ang tunay na bagoong alamang. Yung palengkeng bagoong na binibili sa tabi-tabi ng nanay ko. (I just couldn’t figure out why bagoong has to be sweet.) So I bought a jar and cooked pork binagoongan right away. My recipe here is really pretty basic.
- 500g- 1kilo chunks of pork with fat
- Minced garlic
- Bagoong or alamang (shrimp paste)
- Over low heat, cook pork in its own juice until it renders fat and the meat is brownish.
- Throw in garlic and saute in pork fat until aromatic.
- Add in as much bagoong as you like and cook over low to medium heat until the mixture dries up.