Crispy Pork Binagoongan
Ingredients
Scale
- 700g pork neck (batok ng baboy)
- 2–3 cups cooking oil (for frying)
- 1–2 cups shrimp paste (bagoong alamang), I used the sweet bagoong alamang
- 1–3 pieces bird’s eye chili if you want it spicy, optional
- 3 kalderong rice for serving (LOL)
Instructions
- Heat cooking oil in a wok or in a pan.
- Fry all the pork neck pieces until all the pork neck pieces are golden brown and crispy.
- Remove the oil from the pan and leave just about a tbsp of oil.
- Sauté the shrimp paste in the oil for about 20-30 seconds.Add the chili.
- Then add the crispy pork neck pieces and mix well until it’s coated with all the bagoong.
- You can add more bagoong if you want.
- Serve with steamed rice, fried eggplant, and steamed okra and camote tops.
Find it online: https://www.thepeachkitchen.com/2019/09/crispy-pork-binagoongan/