Ginisang Bagoong (Sautéed Shrimp Paste)
Sautéed shrimp paste cooked with pork, chilies, and plenty of tomatoes.
Servings 6
Calories 483kcal
Cost $6-$8
Equipment
- wide pan or wok
Ingredients
- 1½ cups raw shrimp paste
- 8 ounces pork belly cut into bite-sized pieces
- 4 garlic cloves minced
- 1 small onion finely chopped
- 3 ripe tomatoes chopped
- 2-3 chili peppers sliced (adjust to taste)
- 1 teaspoon sugar adjust to taste
- Neutral oil
Instructions
- Rinse the shrimp paste a few times, then drain and gently squeeze out the excess water.
- Soak the sliced chili peppers in hot water for 5 minutes, then drain.
- Brown the pork with a little water. Remove excess fat and add oil if needed.
- Sauté the garlic and onion until soft and lightly browned.
- Add the shrimp paste and sauté until most of the moisture is gone.
- Add the chili peppers and cook until slightly softened.
- Add the tomatoes and cook until they soften and break down.
- Season with pepper and a little sugar to balance the saltiness. Turn off the heat.
Notes
- Shrimp paste: Use raw bagoong alamang. Rinse a few times under cold running water.
- Pork belly: You can also use pork shoulder or pork loin, or leave it out.
Nutrition
Calories: 483kcal | Carbohydrates: 5g | Protein: 28g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 383mg | Sodium: 1116mg | Potassium: 244mg | Fiber: 1g | Sugar: 3g | Vitamin A: 561IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 3mg