Pork Binagoongan with Ampalaya

    One of the dishes I always have in mind when I have bagoong (fermented small shrimp) on hand is Pork Binagoongan. My mom always cook bagoong whenever we visit her for us to bring home. We love her bagoong so much that it takes only a few weeks to finish a big jar. We serve it side by side with Karekare, we use it as dip for steamed vegetables, use it to season Pinakbet and other Sauteed mixed vegetables and as dip for Manggang Hilaw (unripe mangoes). The list goes on and on...

    Today, I'm sharing the recipe for Pork Binagoongan with Ampalaya and I'm using the last morsel of bagoong from the jar.
 
Pork Binagoongan With Ampalaya


Pork Binagoongan with Ampalaya

Half a kilo of pork belly strips, sliced
Water enough to cover belly
3 cloves garlic, minced
1 medium sized onion, sliced
3 Tbsp. bagoong
1 medium size ampalaya, sliced into 1/2" thick
4 pcs. finger chili, sliced into 3

Place pork belly in a wok and add enough water to cover pork.
Let boil and simmer.
Cook until pork become crispy.
Move the pork on one aside and saute the garlic and onions.
Add bagoong and stir till well combined.
Add the ampalaya and chilis.
Stir and cook for around 10 minutes or till the vegetables are cooked but still crispy.
Put back the pork and stir again and you're done!

Happy cooking:)

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