Saturday, April 28, 2012

Binagoongang Baboy w/ Zucchini

Binagoongang Baboy is of Philippine origin.  The main ingredient of the dish is pork flavored by bagoong or shrimp paste which is pungent for some people but heaven for Filipinos.  We don't usually cook this dish at home for the fear of having the blood pressure shoot up.  Most of the time we would only use bagoong for just a bit of flavoring for pakbet or just sauteed tiny bits of pieces of pork to use as dip for green mangoes or as an added yummy taste to vinegar dip for fried fish.

We would usually add eggplants and coconut milk when cooking this dish but this time I wanted to try if zucchini would work well with the pork and bagoong.  The result was really delicious...I guess all my taste buds worked --- sweet, spicy, sour, salty...sooo yummy!

4 pcs pork chops, cubed
4 zucchini
1 tbsp garlic, minced
4 cloves garlic, peeled and squashed
2 tsp peppercorns
1 onion, minced
2-3 tbsp Barrio Fiesta bagoong
1 green chili, chopped
2 pcs bay leaf
1/2 c white vinegar

Boil pork cubes, bay leaf, garlic cloves, vinegar and peppercorns in water (just enough to cover meat).
Heat a pan with oil.
Sautee minced garlic and onions. 
Scoop out the meat and the other ingredients from the pot and add these things to the pan.
Add the zucchini
Stir in the bagoong.

A comment or two will be appreciated...



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