I’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure” ~~ Anthony Bourdain
Those of you who frequent my blog know that I lurves me some Filipino food.
This is yet another wonderful dish from the Philippines. It’s so good, full of flavor, and sure to please anyone’s palate. One thing you have to be prepared for is the smell (while it’s cooking). It’s strong, and some people don’t like it too much. I mean…you’re cooking with raw fermented ground shrimp.
If you like more exotic food and flavors, then this shouldn’t phase you, as I’m sure you’ve used unusual ingredients before.
If you like to stay inside a certain culinary box…then you might just want to stick with ordering this the next time you’re dining out.
4 1/2 lbs pork tenderloin, cut into 2 inch cubes
3/4 cup vinegar
5 cloves garlic, crushed
1 bay leaf
5 peppercorns, crack
2 tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, minced
3 tbsp bagoong (shrimp paste)
Place the pork in a heavy bottomed pot and cover with water. Add the vinegar, 5 cloves crushed garlic, bay leaf and peppercorns and bring to a gentle boil for about a half hour. Check back periodically to remove any scum that’s on top. Once tender, remove the pork from the water and set aside. Strain the water and discard solids. Set water aside.
In a large sauté pan, add the oil, onion and garlic and cook on medium low heat until the onion is translucent. Add the pork and shrimp paste and combine well. At this time you can add a bit of the reserved water if you’d like a bit of sauce (I like to add just a couple tbsp at the most, but wet or dry are both traditional). Cover and cook for an additional 5-10 minutes.
Serve over steamed rice.