Crispy binagoongan

Name: Crispy binagoongan
Total time: 12600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 pork shoulder steaks; 1/4 cup rice wine vinegar; 1 tbsp black peppercorns; 4 bay leaves; 1 thumb-sized nub ginger, crushed; 10 cloves garlic, crushed; 1-400 mL can coconut milk; 2 tsp sweet shrimp paste; 2 tbsp fresh lime juice; 1 tbsp palm sugar; 2 jalapenos, deseeded and chopped; 550 g cherry tomatoes halved; Handful chopped fresh Thai basil (or cilantro in a pinch)

Robert Gonzal @robert

Vancouver BC

One of my first posts was a binagoongan recipe which featured pork chops. This one uses most of the same ingredients, but swaps out the chops for pork shoulder. I guess that makes this binagoongan 2.0. The pork shoulder is braised until beautifully tender, then fried until crisp, resulting in a really nice textural component.

Robert Gonzal @robert

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Ingredients

3 hrs 30 min

4 servings

2pork shoulder steaks
1/4 cuprice wine vinegar
1 tbspblack peppercorns
4bay leaves
1thumb-sized nub ginger, crushed
10 clovesgarlic, crushed
1-400 mLcan coconut milk
2 tspsweet shrimp paste
2 tbspfresh lime juice
1 tbsppalm sugar
2jalapenos, deseeded and chopped
550 gcherry tomatoes halved
Handfulchopped fresh Thai basil (or cilantro in a pinch)

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Steps

3 hrs 30 min

1

Put the pork in a large pot. Add the vinegar, peppercorns, bay, ginger, and enough cold water to cover the meat. Put the pot on high heat and bring to a simmer. Add the garlic and a large pinch of salt and turn the heat down to low. Cover and let simmer until the meat is tender (3 hours).
2

Carefully pull the pork out of the pot. Remove the bone if it has one. Add a splash of veg oil to a large pan and put it on medium-high heat.
3

Lay the pork into the pan and break it up into large chunks (it should pretty much do this on it's own if it's tender enough). Sear the meat until it's brown and crispy all over. Remove the pork to a plate and fish any gnarly bits from the pan.
4

Add the lime juice, palm sugar, jalapenos and tomatoes. Return the meat to the pan and toss to coat. Let cook 1 more minute.
5

Serve with steamed rice and a garnish of herbs.
6

Strain the braising liquid into the pan and reduce until only about 1/2 cup remains. Stir in the coconut milk and shrimp paste. Turn the heat up to medium and bring the sauce to a simmer.