PORK BINAGOONGAN(FERMENTED SHRIMP) WITH COCONUT MILK
In the first recipe of pork binagoongan(Pork with fermented shrimp) that I posted back in April of 2012 I shared that after devouring the food I quickly learned the more authentic ways to cook the dish, thanks to a curious google search. One of these ways is adding coconut milk when cooking. That’s exactly what I did here. I still just sauteed small cubes of pork meat instead of big chunks because I was te only one who ate this for lunch anyway. Maybe next time I’d finally get the perfect cut and size down but for now, here’s an updated version of pork binagoongan ala Dexie with coconut milk.
PORK BINAGOONGAN(FERMENTED SHRIMP) WITH COCONUT MILK
Ingredients
- 1 large pork steak sliced in cubes
- 1 tomato sliced
- 3 strings scallions chopped
- 3 cloves garlic
- 1 thumb-size ginger chopped
- 1/2 cup coconut milk
- 1 spoonful pink alamang (shrimp paste)
- sprinkles of red pepper flakes depends how spicy you want it)
- 3 tbsp oil
Instructions
- Heat up oil in a saute pan. Add the garlic, ginger, sliced tomatoes, and chopped stalk part of scallions to cook for a minute or 2.
- Add the pork cubes, water, pink alamang (shrimp paste), coconut milk, and sprinkle red pepper flakes. Stir everything around then cover the pan to cook until pork cubes are tender.
Sprinkle the chopped green part of the scallions on top for garnish. To make a bigger batch to serve more than 2 people, just increase the amount of ingredients.
Serve with rice because that’s pretty much the best way to eat this pork binagoongan with coconut milk.
