I have included this dish in the adobo category because it’s basically cooked as adobo with the addition of bagoong (shrimp paste) at the end. You may used grocery-bought bottled bagoong or the fresh bagoong alamang from the market. This is another adobo dish that should be served with a lot of rice because of the bagoong.
Ingredients :
1 kg pork pigue or kasim, cubed
½ cup white vinegar
1 whole garlic, peeled and mashed
1 laurel leaf
1 tsp whole peppercorns
2 tbsp bagoong alamang (shrimp paste)
Procedure :
1. Combine pork, vinegar, garlic, laurel and peppercorns in a pan and boil uncovered.
2. Turn down the heat and cook until pork is fork tender. You may add a little water at a time if the liquid dries up.
3. Once the pork is done, turn up the heat to medium. At this point, the pork should have rendered its fat and the dish will have some oil.
4. Add in the bagoong and cook, stirring continuously. If using the fresh bagoong, cook until the bagoong is done. If using bottled bagoong (which already pre-cooked) as soon as the bagoong is fragrant, the dish is done. Serve hot.
1. Combine pork, vinegar, garlic, laurel and peppercorns in a pan and boil uncovered.
2. Turn down the heat and cook until pork is fork tender. You may add a little water at a time if the liquid dries up.
3. Once the pork is done, turn up the heat to medium. At this point, the pork should have rendered its fat and the dish will have some oil.
4. Add in the bagoong and cook, stirring continuously. If using the fresh bagoong, cook until the bagoong is done. If using bottled bagoong (which already pre-cooked) as soon as the bagoong is fragrant, the dish is done. Serve hot.
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