- 500 gms pork (best to have fatty part)
- 1 medium onion, sliced
- 6 cloves garlic, minced
- 118ml Bebeng's Kitchen Bagoong Alamang (I used the sweet variant for my little foodie)
- 1/4 cup apple cider vinegar (optional)
- ground black pepper
- 1/2 cup warm water
- crispy fried talong for pairing and garnish
- cooking oil for sauteing
INSTRUCTIONS:
- In a pan, saute onion and garlic until translucent. Most Filipino cooks saute garlic first but I learned along the way that it makes a really big difference (a good one) if you saute onion first in low to medium fire. Onion emits sweet flavour that way. Or you can saute it altogether
- Then add pork and brown until no pink parts can be seen. Sprinkle ground black pepper. Since I cooked this for my little foodie, I just added around a quarter teaspoon.
- Add apple cider vinegar. This is optional. I just put some since I'm not used to cooking pork dishes without making sure that it doesn't have that "animalesque" scent on them aka lansa.
- Pour warm water. Cover pan and cook for 30 minutes or more until pork is fork tender. Water is best warm so it won't stop the pork from cooking.
- Once pork is tender, add the whole 118ml jar of Bebeng's Kitchen Bagoong Alamang and mix it well until all pork cuts are covered with awesome goodness. BK Bagoong Alamang comes in three variants - original, sweet and spicy.
- You can cook it more so sauce will be reduced and stir fry it like I did mine. But if you like your dishes saucy, you can serve it after the 5th step. Then pair it with fried eggplant. And tomato and green mango and grilled fish and lots and lots of rice.
Source: Royal Domesticity
Share It To Your Friends!
Loading...
