Pork with spicy shrimp paste (binagoongang baboy)

By Chef Ed Dychauco

Pots and Pans

Wednesday, July 10, 2013

DURING one of my out-of-town trips from New York in the late ‘80s, I went to Chicago to attend a nursing conference, which of course included sight-seeing and a little shopping (more of window-shopping).

It was supposed to be a one-week off from work where the conference was to last only for 3 days, if my memory serves me right.

And naturally, I have to schedule the learning activities in the early part of the trip so I don’t have to be bothered later.

But since it was in the winter months of February, the weather was chilly and frigidly cold. The windy city I should have remembered!

So the first three days was spent in a conference hall with the sun shining but still cold & windy.

Then came the fourth day—snow storm! Oh no!

Though the trains were running, it was practically hard to get around the city by foot.

I had the privilege of staying in the lovely residence of Tony & Pamela Mendoza in Woodridge, Illinois with their very charming only child, Megan.

This was because Pamela (or Gingging) was one of the daughters of my mom’s high school classmate, Daniel Sacupayo, at the Camiguin Institute (now Fatima College of Camiguin) way back in the ‘30s.

So, what else can I do for the next couple of day? Not much I should say.

But I remember Wilton Company was around the corner.

So during one of those days, I braved the snow and was so thrilled to see the huge store.

But alas! It was closed because of the winter storm. Poor me. All I can do was drool over their displays.

But upon coming home, I was surprised to recognize the sweet and delicious pungent smell of a dish that I eventually fell in love with, till this day.

Tony, who is also a great cook, made some Binagoongang Baboy!

I can still vividly remember the salty, garlicky taste of the dish incorporated with lots of onions and tomatoes that really complemented the aroma and taste of the very Pinoy dish.

I can say this became a comfort dish for me.

Since I tasted it in a wintery white wonderland, I always wanted to eat this in a very “cold” environment, so as to recreate the ambiance that lingers in my mind.

It was that good because it also reminded me of home at that time. Depending on the type of bagoong (shrimp paste) one uses, the taste might be different.

I prefer to use the sauteed sweet and spicy type which really brings out the best of this dish.

But because this is on the salty side, take extra care not to over eat! Especially for those with hypertension.

With green mangoes (or even ripe mangoes), this delightful dish can be made a notch higher by sprinkling a few slices of mangoes.

Gourmet binagoongang baboy at its best!

Here’s a simple recipe of the dish:

2-3 tbsps oil
2-3 tbsps garlic, minced
1 pc onion, chopped
1 pc bell pepper, cubed
1 pc tomato, chopped coarsely
¾ kilo pork (with a little fat or skin), cut into cubes
1 cup water
1 tsp sugar
5-6 tbsps shrimp paste (preferably sweet & spicy)
1 pc mango, sliced thinly (or cubed)

Sauté garlic, onion and bell pepper. Add the tomato.

Put in the pork and cook till brown. Pour in the water and simmer till meat is quite tender.

Add sugar (if preferred) and the shrimp paste and let simmer for another 10-15 minutes until pork is tender. Garnish with mango slices.

Great dish over steaming hot rice! Enjoy with family and friends!

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 Published in the Sun.Star Cagayan de Oro newspaper on July 11, 2013