Wednesday, February 24, 2010

Day 53: Bagoong Guisado (Spicy Sauteed Shrimp Paste)

Ever since I learned to make this "cardiac delight" of a dish, I've made it a point to prepare it at home every other month.  Once cooked, it usually lasts about 1 week and a half since only a little amount is needed to flavor hot steamed rice.  A tweak on this is also to serve it on top of garlic fried rice with slivers of green mango (Bagoong Rice).  This particular serving has so much pork pieces in it, it might as well be called "Binagoongang Baboy".

Here is the recipe for BAGOONG GUISADO:

1/2 kg pork impilya, sliced
1/4 kg pork meat (boneless pork chop works best), sliced into bite-size pieces
7-8 pcs ripe tomatoes, chopped finely
5 cloves garlic, minced
2 medium red onions, minced
200 grams bagoong alamang (shrimp paste)
1 tbsp brown sugar
2-3 tsp powdered chili or 6-8 pcs bird's eye chilies, chopped

In a wok or saucepan, render all the fat from the pork impilya until only crunchy pieces of the pork are left.  Drain the pork pieces and set aside.  Retain about 2 tbsp of the rendered fat and set aside the rest.  In the heated oil, saute the pork meat pieces until browned.  Add the garlic, onions and tomatoes until translucent.  Add in the alamang, brown sugar and chili powder.  Add back the crunchy pork "chicharon" and simmer for 5-10 minutes. Serve with hot rice or green mangoes.  Remember, a little goes a long way with this dish.

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