Grilled or fried pork belly (samgyeopsal) eaten with Korean chili paste is very common in our dining table. That was the original plan for dinner tonight until I changed gears and instead decided to cook Binagoongan. I have done this recipe many times before so I thought of sharing it with you. Here are the very healthy ingredients in cooking Pork belly Binagoongan:
• 1/2 kilo Pork Belly – Php 100.00
• 5-6 pcs. Eggplants – Php 20.00
• Siling Mahaba (green) – Php 5.00
• 5-8 pcs. Tomatoes – Php 20.00
• 1 tbsp Garlic, minced
• Half Bottle of Shrimp Paste (Spicy Bagoong Alamang from Barrio Fiesta available in a 250gram-bottle) – Php 85.00
• 1 whole red or white onion – Php 5.00
Total Cost: Php 235.00
Serves: 3-5 Persons
1. Wash the pork thoroughly to eliminate the smell. Then, cut the pork belly into medium sized portions (3-4 inches). You have the choice to cut the pork in accordance to your wants/needs but note that pork belly slices significantly shrink after frying them.
2. Place the pork in a pot and pour-in 1/2 glass of water. Allow the water to boil and the pork to tenderize. You will notice that as the water dries up, fat will come out of the pork belly. As the saying goes, “malululuto siya sa sariling mantika”….just literally this time. Turn over the pork belly slices from time to time to ensure that both surface are cooked. Be careful as “missiles” of hot oil from the pork might burn you.
3. Wash the eggplants, tomatoes and siling mahaba.
4. Cut the eggplant horizontally and then into 2 pieces 2-3inches long. You may want to soak the eggplant in water so the inner surface won’t turn dark.
5. Cut the tomatoes into smaller pieces depending on your preference (if you are a tomato-eater or not).
6. Once the pork belly is golden brown (about 15 minutes, 7-8 minutes per side), try to put the meat on the side and fry the eggplant.
7. Alternatively, while cooking the pork, you can fry the eggplant in another pan using another burner. If you only have one stove, then you cannot multitask.
8. Once the eggplant is done, try to put it to the side again and sauté the garlic, onions, siling mahaba and tomatoes for 2-3minutes. If you used a small pot/pan initially to cook your pork belly, then you have no choice but to transfer all of these to a bigger one.
9. Mix the fried “golden brown” pork and the eggplant with the rest of the ingredients. Finally, add in our main ingredient–Bagoong Alamang (Shrimp paste; I used “Barrio Fiesta”). You may add some more according to your taste.
10. You may add a small amount of water but make sure you mix everything well. Simmer for another 2-3minutes.
11. Serve hot and with Coke. Enjoy Eating.
If you are a busy person and do not have the time to follow all these instructions, just fry the pork belly, add all the ingredients including the shrimp paste and cook for about 8-10 minutes. Just let the shrimp paste do its thing.