Deep frying scares me. That is why I made this Baked Binagoongan in the oven. Deep-frying makes clean up after cooking tedious. I have to wipe and scrub the grease from deep frying off the stove top, the counter tops, the kitchen cabinets, the kitchen windows and even off myself. I admit the delectable results from a deep fried dish, say pork belly for instance, is unforgettable and can send one soaring through the heights of food ecstasy. Take for example Pork Binagoongan. Traditionally, this pork casserole dish is flavored with bagoong or shrimp paste. The crisp pork cubes are made savory by the rich, earthy flavors of heaping tablespoons of bagoong stewed and simmered till it penetrates the succulent crunchy meat pieces. This is always the best comfort food entrée especially when served with a mound of boiled white rice, the steam from the pure white granules floating above the dish as though a genie was about to appear before you.
Well, I found a solution to everyone’s deep frying angst. My fellow food blogger, Chef Gio a.k.a. The Hungry Giant shared a recipe for Baked Binagoongan a while ago during one of our blogging events. I cooked his recipe again and again. I have never looked back. The pork shoulder cubes were soft and tender from the slow cooking in the oven, savory-sweet from the bagoong (shrimp paste) and perfect to pair on rice. Goodbye, deep-frying. My splattered woes are over.
Baked Binagoongan - Pork Cubes in Shrimp Paste with Coconut
- Oven-proof baking casserole pan - 9 x 13 inches
- 1 pound pork belly or pork shoulder cut into 1 inch-sized cubes, fat trimmed
- 1 whole red or white onion sliced
- 8 teaspoons bagoong alamang shrimp paste
- 1 teaspoon ground black pepper powder
- 4 cloves garlic peeled, minced
- 10 whole cherry tomatoes sliced, seeded
- 1/2 cup white vinegar
- 1/2 cup canned coconut cream
- for serving: boiled rice
- The day before: Marinate the pork shoulder cubes with the onions, bagoong (shrimp paste), pepper and garlic. Place in a glass bowl that’s non-reactive and cover with a plastic wrap. Refrigerate overnight.
- The next day: Preheat the oven at 350 F degrees. Remove the plastic wrap cover. Add the tomatoes, vinegar and coconut cream. Blend ingredients well, but make sure the tomatoes and onions are on top.
- Cover pork shoulder casserole with foil. Bake at 350 F degrees for one hour and 10 minutes. In the middle of baking, turn the pan halfway around for even cooking. Serve with rice and a mango-tomato salad on the side.
- *Ingredient notes: Bagoong alamang is fermented shrimp paste. Find it bottled in Asian markets or online sources.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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