Рецепт Crispy Pork, Mango and Eggplant Binagoongan
I made Crispy Pork Binagoongan before and this dish of ours today is quite different from that, the common Crispy Pork Binagoongan is usually made just with Fatty pork rendered then cooked till its crispy then seasoned with lots of sautéed bagoong, this dish of ours today is better than that because it’s a combination of 3 Filipino favourites, the Ensaladang Talong, Ensaladang Mangga and Lechon Kawali. Crispy Pork, Mango and Eggplant Binagoongan is a dish/appetizer made with crispy pork chunks, sweet Philippine mangoes, tomatoes, grilled eggplants and white onions dressed in a sweet salty sautéed fermented shrimp paste. A good marriage of flavours that complement each other the sweet and sour mangoes with fatty pork coated with spicy salty pungent sweet bagoong is definitely a flavour explosion in your mouth.Crispy Pork, Mango and Eggplant Binagoongan Save PrintPrep time Cook time Total time Serves: 5-6IngredientsCrispy Pork1 kg pork belly, (1 big piece, do not slice)1 whole garlic, crushed1 tbsp peppercorns4 pcs bay leaves¼ cup soy sauce1 can lemonade soda (7-Up or Sprite)sea saltwateroil for deep fryingSautéed Bagoong4 cloves garlic1 small shallot1 tbsp brown sugar2 tbsp cane vinegar6 tbsp raw shrimp bagoong¼ tsp cayenne pepperfreshly ground black pepperpork lardToppings2 Asian eggplants, chargrilled and chopped2 semi-ripe Philippine mangoes2 large tomatoes, diced1 small white onion, diced2 stalks spring onion, choppedInstructionsRub sea salt generously on pork belly then cover it tightly with a cling wrap and store in the refrigerator for at least a day.Rinse pork in running water making sure all salt has been cleared from the meat.Place pork in a pressure cooker together with the soy sauce, garlic, peppercorns, laurel leaves and lemonade soda. Now pour enough water just to cover the entire meat.Pressure cook for 20 to 30 minutes (Depending on the thickness of pork belly), your timing should start when the whistle starts to make sound.Once the pork is tender remove it from the pressure cooker and pat it dry with a paper towel.Now once the surface of the pork is dried place it in a covered container and refrigerate it for at least 12 hours or until it is cold.Prepare a wok filled with oil and heat it up, once hot place the pork carefully while cold into the hot oil, be really careful as it will splatter.Deep fry the pork until golden brown, this won’t take really long and remember you just want to make the outside crisp; the inner part is already cooked. Once cooked remove from the wok then drain, Let it cool.Once pork has cooled down, chop it into cubes.Prepare your sautéed bagoong, in a wok add pork lard and sauté garlic and shallots, fry until it becomes golden brown.Add raw bagoong, vinegar, cayenne and sugar. Stir fry for 3-5 minutes or until it turns dark red in colour.Season with freshly ground black pepper.Toss in the cubed pork pieces, mix to coat pork with the bagoong. Place on a serving platter top with eggplants, mangoes, tomatoes, white onion and spring onions.3.5.3226 Share this:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Share on Skype (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Telegram (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading...