Back in the province, whenever someone cooks this dish the craving neighbors would ask what are they cooking. Its aroma easily fills the air and would definitely make someone hungry, especially during lunchtime.
- 500g pork (kasim or liempo), cut into cubes
- 1 cup bagoong alamang (shrimp paste)
- 6 cloves garlic, minced
- 1 pc medium onion, minced
- 3 pcs tomatoes, diced
- 2 pcs ladyfinger peppers (siling pansigang), cut into rings
- 1/2 cup white vinegar
- 4 tsp sugar
- 1/2 cup water, you may adjust according to your preference
- Water for simmering the pork
- In a pot, put water enough to cover the pork.
- Simmer until the pork is tender. Add water as needed.
- Once the pork is tender and the water has evaporated, fry the pork in its own oil.
- When slightly browned, move to one side of the pan then sauté the garlic, onion, and tomatoes.
- Add the peppers then pour the vinegar and 1/2 cup of water.
- Simmer for about 5 minutes then add the sugar and mix well.
- Simmer for another 10 minutes then it’s done.
- Serve with steamed rice and enjoy your pork binagoongan!
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