Mamay Rado

Fried PORK Binagoongan

Ingredients:
• 750g sliced pork
• 3 tbsp shrimp paste, I used sauteed sweet & spicy
• 2 large eggplant
• 1 tbsp fish sauce
• ⅛ cup vinegar
• 1 cup hot water
• 3 tomatoes
• 1 medium onion
• 5 cloves garlic
• 1 thumbsize ginger
• ground black pepper
• cooking oil
• red chilies, long green chilies

Methods:
Heat oil in a pan over medium heat. Fry the sliced eggplant until brown. Remove from pan.
In the same pan, pan-fry the pork until browned. Add fish sauce and pepper stir fry for a minute. Add the ginger, garlic and onion, stir-fry until fragrant. Add the tomatoes, saute until soft. Add the shrimp paste, stir and cook until absorbed about 3 minutes.

Add water and vinegar, let it simmer without stirring about 3 minutes. Cover and cook until the pork is tender. Add the red and long green chilies. Follow with the fried eggplant. Simmer for a few minutes. Transfer to a serving bowl top with chilies.

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Adobong Baboy

Ingredients :

1 1/2 lbs. pork belly cubed
3/4 cup pineapple juice
8 cloves garlic crushed
3 tablespoons soy sauce
5 tablespoons white vinegar
4 teaspoons fish sauce
3 pieces dried bay leaves
½ teaspoon peppercorn cracked
2 tablespoons cooking oil

Instructions

Combine pork and pineapple juice. Mix well. Marinate pork for a minimum of 3 hours.
Separate the pork from the remaining marinade. Set aside.
Heat oil in a pan. Add garlic. Sauté until the garlic starts browning.
Add pork. Sauté until the outer part starts to turn light brown.
Pour soy sauce and add dried bay leaves and cracked peppercorn. Stir. Continue cooking for 2 minutes.
Pour vinegar and remaining pineapple juice marinade. Let boil. Stir. Cover the pan and adjust heat to low. Continue cooking until the pork tenderizes.
Remove the cover of the pan. Add fish sauce. Stir and continue cooking in medium heat until the sauce completely evaporates.
Transfer to a serving bowl. Serve with warm rice

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