Binagoongang Baboy (Pork in Salted Shrimp Paste)

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.

Ingredients

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)

black pepper

Directions

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.

Humba (Filipino Braised Pork Belly)

**sigh**

I love pork belly, and all things that have to do with pig.  Humba is kind of the Philippine answer to Adobo.  Kind of. With the combination of soy sauce, brown sugar, salted black beans, and garlic.  Really?  Paired with Pork Belly.  C’mon!! If you’re a pork belly fan, then you should give this a try.

Humba is one of the comfort foods of every Filipino household. It’s a popular filipino indigenous to the Visayas and Mindanao regions.

This dish is best served over rice.

***note***  This recipe calls for Salted Black Beans.  This is not the black beans used in many south american dishes!!  You can buy them in specialty food markets.  If you have trouble finding them, you can substitute with black bean paste, which is much easier to find.  You can find more info here…and here.

This is a variation of a recipe I found a couple years ago.  The way I’ve tweaked it, it tastes more like the Humba I’ve enjoyed while living in the Philippines.



Ingredients


3 lbs pork belly (trimmed of thick layers of fat)

5 cups chicken broth, or just enough to cover the pork belly

6 cloves garlic, minced

3/4 cup white vinegar

1/4 cup soy sauce

1 cup brown sugar

2 tbsp salted black beans

1 tsp black pepper

1/4 cup roasted peanuts, skin removed

2 bay leaves

1 star anise

Directions


Place the pork belly and chicken stock in a large stock pot.  Bring to a rolling boil for 10 minutes.  Remove from the heat, and let cool.  Once cooled, place the pork in the freezer to quickly set up for slicing.  Place the reserved broth in the refrigerator for later use.

To make the marinade/braising liquid, combine the next 7 ingredients in a large bowl.  Mix thoroughly until all the sugar is dissolved.  Gently fold in the bay leaves and star anise.  Set aside.

When the pork belly has hardened a bit and able to slice, remove from the freezer and slice into 3 in x 1 in squares.  Add the pork slices to the marinade place in the refrigerator over night, or at least 8 hours.

About an hour before cooking, remove the marinating pork and the reserved broth from the refrigerator.  Scrape the fat layer that has hardened on top of the broth.

In a heavy pot, add the pork, marinade, and broth, and bring to a boil.  Once boiling, reduce the heat to a simmer and let cook for 2 1/2 to 3 hours.  When you can easily pierce the pork belly (kinda like a hot knife through buttah…), the pork is ready.

Once the pork is tender, remove from the braising liquid.  Remove the bay leaves, and increase the heat.  Reduce to a glossy, thick consistency.

Serve over white rice.

Filipino Garlic Rice

Growing up with a southern mom, we ate rice every night.  Except of course if we had lasagna or something like that.  When we moved to the Philippines, we had a housekeeper named Ming, and she quickly took over the duties of cooking all our family meals.  And when she found out that one of our staples was rice with practically every meal, that very night she made us Garlic Rice as our side.  It was awesome! 

When we moved back to the states, we quickly went back to the normal white rice that we were previously used to.  And we learned to love it again. 

But when I became friends with a very nice elderly Filipino woman a few years ago…I quickly asked her if she knew how to make Garlic Rice.  Well, after she looked at me like I had 3 heads, she said “Of course I do!” 

Yes.  I felt stupid. 

Anyway, there are 2 things that you need to make sure of when making this dish. 

1. Don’t let the garlic burn.  Watch it very closely.  Please.  If by chance it does burn, you should obviously discard the garlic, but also go the extra step and wash out your pan.  Don’t just wipe it out, because the burned garlic taste will probably still be there.

2 .Use left over, day old rice.  Or at least make it a day ahead.  This lets the rice become completely dry.  If you try to make the rice at the time you make the meal, it will turn out mushy.

This is another meal that Filipinos eat any time of the day.  It’s very popular for breakfast, using the leftover rice from last night’s meal.  It’s often served with one of the many Filipino sausages on the side, dried fish, beef, pork, pickled veggies….it goes on and on.

This is a great change from your basic side of white rice, mashed potatoes, or whatever starch you include with your meals.

Ingredients

 1 tbsp vegetable oil

3 tbsp chopped garlic

4 cups cooked white rice

1 1/2 tsp salt

1/2 tsp black pepper to taste

Directions

Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the garlic and  cook and stir until the garlic turns golden.

Add the cooked rice, salt and pepper. Stir until the rice is heated through.

print this recipe here

Lumpia (Authentic)

During the few years I’ve spent in the Philippines, I truly loved each and every dish that I was lucky enough to shovel into my mouth.  It’s hard to be lady like when you’re inhaling your food. 

When we moved back to the states, unfortunately I was too young to even think that I’d ever think about or crave Filipino food again.  You see…I was only 9 years old when we moved back.  Of course I knew I loved the food I was leaving, but since I lived there at such a young age, it NEVER crossed my mind that when we came back to the states, I wouldn’t be able to get some Lumpia, Pansit, or any other dish I so desired; whenever I desired it.  Oh to be young and foolish…

Fast forward about 20 something years. 

I had met a Filipino woman at work.  She had recently moved here from her homeland because she met and married her american military husband while in the Philippines.  Well, as soon as she heard that I lived in the Philippines for a few years, knew a bit of Tagalog, and missed Filipino food, the NEXT DAY she brought a whole shitload of Lumpia to work.  For me.  It was a great surprise, and I was overjoyed that she thought of me so highly.  That was before I took my first bite.  After I had my first Lumpia, I wanted to propose to her.  I’m not sure how my boyfriend at the time would have felt about that though.

Anywhooo…  These were exactly like the Lumpia I had as a child when sitting in the home of one of my many Filipino friends.  And I think that’s awesome because there are many different variations of this recipe and they are all authentic.  Just with different fillings.  I’ve heard of using crab, shrimp, raisins, bean sprouts, mushrooms…etc.   I’ve never had all those different ingredients in mine.  I don’t think I want to actually.  I believe I have probably the most popular, and basic one right here. 

The basic sauce for Lumpia is Soy Sauce, hot pepper flakes to taste, and a squeeze of lime.  Mix it all together, and that’s it.

 Some people like to use sweet and sour sauce.  Though it tastes great, it’s not very filipino-ish.  But in the end, I guess taste is what it’s all about, right?

Ingredients

  

2 lbs ground beef

1 1/2 lbs ground pork

salt

pepper

garlic powder

2 stalks celery, minced

2 carrots, minced

1/2 head cabbage, chopped and minced

3 eggs

1-2 tbsp soy sauce

1 egg white

flour

vegetable oil for deep frying

Lumpia wrappers (I found them in an Asian store in Colorado, if you can’t find them you can use egg roll wrappers, though they are a little thicker) 

Directions

 
Brown the meat and drain the fat.  Season to taste with the salt, pepper and garlic powder, mix and let cool.

In a large bowl, mix the meat mixture and the vegetables together.  Add the soy sauce, and re-season if needed (usually doesn’t need any additional seasoning, but good to check it anyway) add the eggs and combine well. 

In a small bowl, mix the egg white and enough flour to make a paste (it might be a little difficult to combine at first, but just keep mixing for a minute or two).  Take the Lumpia wrappers and cut them on the diagonal (if they’re square) to make 2 triangles.  Place a heaping teaspoonful of the meat mixture at the bottom of the triangle (the wide part, not the pointed end).  Fold each point towards the center of the meat, and roll up towards the top of the triangle.  On the tip of the triangle, dollop a bit of the egg/flour mixture and complete the roll.  The egg/flour mixture should act as a glue to hold the roll closed.

Fry in oil heated to 375 degrees f.  When I remove them from the oil, I usually use tongs, and hold them vertically over the oil for about 10 seconds so the oil can drain from the inside of the Lumpia.

print this recipe here