Pork Binagoongan with Bagoong Guisado and Ensaladang Mangga

Ingredients

• 1.5 kg pork ribs (Blanch before using; pork belly or another pork cut may be substituted.)
• 5.5 tbsp bagoong guisado (Use more or less depending on how salty, mild, or sweet the bagoong is.)
• 1 large yellow onion (Diced.)
• 18 cloves garlic (Sliced for the binagoongan.)
• 4 long green chilies (Sliced.)
• 350 g tomatoes (Sliced for the binagoongan.)
• 0.333 cup cane vinegar
• 0.333 cup brown sugar (For the binagoongan.)
• 0.25 cup soy sauce
• water (As needed to create the simmering liquid.)
• black pepper (To taste.)
• 400 g shrimp paste (alamang) (For the bagoong guisado.)
• 28 cloves garlic (For the bagoong guisado.)
• 8.5 red chilies (Use 7–10 chilies, depending on desired heat.)
• 6.5 shallots (May be used in place of the onions when blitzing the aromatics.)
• 400 g tomatoes (Diced for the bagoong guisado.)
• 0.25 cup vinegar (For the bagoong guisado.)
• 0.333 cup brown sugar (For the bagoong guisado.)
• cooking oil (The instructions call for oil in the pan; amount not specified.)
• 1 green mango (Peeled and sliced for ensaladang mangga; quantity not specified in the source.)
• 0.5 red onion (Sliced for the salad; quantity not specified in the source.)
• 0.25 cup cilantro (Chopped; quantity not specified in the source.)
• 1 medium tomato (Diced for the salad; quantity not specified in the source.)
• 1 lime (Juiced; quantity not specified in the source.)
• salt (To taste for the ensalada.)
• black pepper (To taste for the ensalada.)

Steps

1. 1

   Place the pork ribs in a pot, cover with water, and blanch for 10 minutes. Drain the pork, rinse it, and set it aside.

2. 2

   To make the bagoong guisado, place the shallots, garlic, and red chilies in a food processor and blitz until finely chopped.

3. 3

   Add a little cooking oil and the processed aromatics to a cold pan. Turn the heat to medium and cook until the garlic is lightly toasted and fragrant.

4. 4

   Add the diced tomatoes, shrimp paste, brown sugar, and vinegar to the pan. Stir to combine.

5. 5

   Simmer the bagoong mixture until the oil begins to separate and the tomatoes become soft and jammy. Set aside the finished bagoong guisado, reserving about 5–6 tablespoons for the pork.

6. 6

   For the binagoongan, heat a little cooking oil in a large pot or deep skillet over medium heat.

7. 7

   Add the diced onion, sliced garlic, and sliced long green chilies. Sauté until the aromatics soften and become fragrant.

8. 8

   Add the blanched pork ribs to the pot and stir to coat them with the aromatics.

9. 9

   Add the reserved bagoong guisado, sliced tomatoes, cane vinegar, brown sugar, and soy sauce. Add enough water to create a moist simmering sauce, then season with black pepper.

10. 10

    Bring the mixture to a simmer. Cook uncovered or partially covered for 40 minutes to 1 hour, stirring occasionally, until the pork is tender and the sauce is rich and concentrated. Taste as it cooks and balance the flavor with additional sugar, vinegar, or tomatoes if needed, since bagoong varies in saltiness and sweetness.

11. 11

    While the pork simmers, prepare the ensaladang mangga. Combine sliced green mango, sliced red onion, chopped cilantro, and diced tomato in a bowl.

12. 12

    Squeeze lime juice over the salad and season with salt and black pepper to taste. Toss gently to combine.

13. 13

    Serve the pork binagoongan hot with rice, accompanied by the fresh ensaladang mangga.

Notes

Bagoong brands differ considerably in saltiness, sweetness, and intensity. Taste throughout cooking and adjust with sugar, vinegar, and tomatoes. Pork belly or another pork cut may be substituted for ribs. Serve with rice; eggplant or additional green mango may also be served alongside.

Nutrition per serving

• main
• Filipino
• pork
• rice pairing
• simmered
• savory
• spicy
• fermented shrimp paste