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| English: Filipino pork adobo (Photo credit: Wikipedia) |
This easy time-friendly recipe is very much a Filipino dish with the presence of bagoong. The cooking time of this dish is dependent on the size of the pork cubes - cut them smaller if you're pressed for minutes. If you're not into creamy stews, skip the coconut cream. A very flexible dish that can be cooked even without some of the ingredients but the taste has never been dependent in one missing ingredient. Try this and you will be surprised how you can turn everything just right. Even the cook will go nuts with its surprise!
PORK BINAGOONGAN SA GATA
You will need:
1 kilo pork belly (liempo), cubed
2 tablespoons corn oil
6 cloves garlic, chopped
1 white onion, minced
5 small tomatoes, chopped
1/2 cup shrimp paste (bagoong)
3 tablespoons vinegar
1 1/2 teaspoons sugar
salt and black pepper to taste
3 eggplants, sliced diagonally
1/2 cup coconut cream
Here's how:
Place cubed liempo in a stockpot. Cover with water and let boil for at least 15 minutes. Prepare the rest of the ingredients while meat is cooking.
Pour corn oil into a hot pan. Saute' garlic and onions until softened. Add tomatoes and cook until softened too. Stir-fry bagoong until aromatic then put in boiled pork pieces and 1/2 cup of the boiling water used to cook the pork. Simmer until pork softens, then add vinegar and sugar and season with salt and pepper to taste. Add more pork broth if necessary.
When pork is fork-tender, add sliced eggplants and coconut cream. Bring to a boil and simmer until mixture thickens and eggplants are soft, about 10 minutes. Served with steamed rice.
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