Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, crispy binagoongan. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Crispy Pork Binagoongan is a cross between two popular Filipino dishes: binagoongan baboy and lechon kawali. Break away from the usual binagoongan recipe and try this! Crunchy liempo strips served with tasty, creamy bagoong relish.
Crispy binagoongan is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Crispy binagoongan is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook crispy binagoongan using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Crispy binagoongan:
- Prepare 2 pork shoulder steaks
- Take 1/4 cup rice wine vinegar
- Take 1 tbsp black peppercorns
- Make ready 4 bay leaves
- Prepare 1 thumb-sized nub ginger, crushed
- Take 10 cloves garlic, crushed
- Take 1-400 mL can coconut milk
- Prepare 2 tsp sweet shrimp paste
- Make ready 2 tbsp fresh lime juice
- Prepare 1 tbsp palm sugar
- Make ready 2 jalapenos, deseeded and chopped
- Make ready 550 g cherry tomatoes halved
- Take Handful chopped fresh Thai basil (or cilantro in a pinch)
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Steps to make Crispy binagoongan:
- Put the pork in a large pot. Add the vinegar, peppercorns, bay, ginger, and enough cold water to cover the meat. Put the pot on high heat and bring to a simmer. Add the garlic and a large pinch of salt and turn the heat down to low. Cover and let simmer until the meat is tender (3 hours).
- Carefully pull the pork out of the pot. Remove the bone if it has one. Add a splash of veg oil to a large pan and put it on medium-high heat.
- Lay the pork into the pan and break it up into large chunks (it should pretty much do this on it's own if it's tender enough). Sear the meat until it's brown and crispy all over. Remove the pork to a plate and fish any gnarly bits from the pan.
- Add the lime juice, palm sugar, jalapenos and tomatoes. Return the meat to the pan and toss to coat. Let cook 1 more minute.
- Serve with steamed rice and a garnish of herbs.
- Strain the braising liquid into the pan and reduce until only about 1/2 cup remains. Stir in the coconut milk and shrimp paste. Turn the heat up to medium and bring the sauce to a simmer.
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