Thursday, December 04, 2008

Binagoongan ala Mec

1 Kilo Pork Belly (Liempo) cubed (slightly bigger than menudo-sized cubes)
2 tsps. oil
3 cloves garlic, chopped
2 onions, chopped
5 small tomatoes, chopped (or as many as you want)
1/2 cup shrimp paste (Bagoong)
3 tbsps vinegar
3 eggplants, sliced diagonally
1/2 cup coconut cream
1 big chili (the green one for sinigang, pointed end chopped off to release flavor)
salt and pepper to taste
1 sachet Maggi Magic Sarap

Cover liempo with water and season with some salt and pepper as well as the Maggi Magic Sarap in a pot. Let boil for at least 15 minutes or until pork is tender.

Saute garlic and onions in a separate pan until golden. Add the tomatoes until soft then add the shrimp paste. Add the chili and the cooked pork pieces with about 1/2 - 1 cup of the pork broth.

Simmer for some five minutes before seasoning with the vinegar and some more pepper (or more chilis!). When pork is fork-tender, add sliced eggplants and coconut cream. Bring to a boil and simmer until mixture thickens and eggplants are soft (about 10-15 minutes). Feel free to add more coconut cream or pork broth according to taste.

* if using powdered coconut cream, use the pork broth to dissolve the powder in for more flavor
** add half of a pork cube if you want more flavor
*** use spicy shrimp paste available in groceries if you really want it spicy

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