binagoongan ispesyal

it has been a long time since my hunny is requesting for this native delicacy. i believe that there is no other similar meal comes close to this original filipino dish. the secret here is to adobo the pork then fry them before going into the regular binagoongan procedures. When serving, drizzle the dish with calamansi to balance the saltiness of the shrimp fry.

binagoongan ispesyal

STEP 1: ADOBO
4 tablespoons chopped garlic
4 tablespoons cane vinegar
1 tablespoon soy sauce
1 leaf laurel
10 whole pepper corns
1 kilo pork belly chopped in serving sizes

wash and clean the pork belly. in a pan (with the flame still not open) mix the vinegar, soy sauce, chopped garlic. add the laurel leaf and pepper corns. add the pork and mix till the pork is coated.

light now the flame. simmer the pork WITHOUT MIXING. simmer until the pork is tender adding ample amount of water to prevent drying.


STEP 2: FRYING

remove the pork from the reduced adobo broth. set the adobo broth aside. in a separate pan, add about 1 cup of oil. fry the pork till the sides are brown. remove pork from oil and return the pork into the reduced adobo broth. set aside the used oil after frying.


STEP 3: BINAGOONGAN
1 cup red salted shrimp fry
1 whole head chopped onion
1 large onion, finely chopped
1 teaspoon powdered annato seeds (atsuete)

using the used oil you used when browning the pork adobo, add the chopped garlic. stir the garlic till golden brown. add the finely chopped onions. mix till the onions are translucent. add the shrimp fry and simmer for about 15 minutes for the shrimp fry to be well done. add the powdered annato seeds. stir to evenly spread the color.

add the pork adobo together with the reduced adobo broth into the shrimp fry mix. mix and stir through until the flavors work together.

serve with hot rice. it is suggested to serve this dish with grilled eggplants.