(May 2, 2012)
Introduction: Binagoongan (bee-na-go-ong-ngan) may be a difficult word to say, but that's okay because your taste buds will be very busy anyway. The base of this dish is "Bagoong" or salted shrimp paste that has been fermented. Bagooong has different varieties and can be made out of shrimp (bagoong alamang) or fish (bagoong isda). Traditionally, bagoong can be used as a condiment or, as in this dish, part of the sauce base. Part of the fermenting process also yields Patis (fish sauce), which I have used in previous recipes.
(Photo credit from Wikipedia)
3 lbs of pork, cubed
4 cloves garlic, crushed and minced
1/2 onion, sliced
2 tablespoons ginger, crushed and minced
1 can coconut milk
1/2 cup water
1 bullion cube
salt and pepper
3 tablespoons bagoong alamang (shrimp sauce paste)
green onions copped
optional: green chile pepper
1. Prepare the meat by cutting the pork into 1-inch cubes. A good way to ensure the meat is tender is to sprinkle some meat tenderizer and let sit in the refrigerator for about 30 mins-1 hour.
2. Saute ginger, garlic, and onion until browned and wilted.
3. Add pork and cook on med-high heat until browned. Add water and allow to simmer for about 10 minutes. Add bullion cube, salt (if needed) and pepper.
4. Add 1/2 can of coconut milk and continue to simmer. Mix in bagoong thoroughly. Continue to simmer for about 10 minutes.
5. Combine green beans, green onions, and optional green chile pepper. Heat covered for another 10 minutes.
Some tips: Remember that the bagoong is a very salty mixture to begin with, so use caution with adding more salt!
This is best served over white rice. Enjoy!