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| Crispy Binagoongan |
What to Prepare:
1 kilo pork, cut into serving pieces
1 cup bagoong alamang (shrimp paste)
5 pcs garlic, crushed
1 onion, sliced
1 eggplant, broiled with skin removed
2 chili peppers, sliced
1 tomato, quartered
1 cup water
cooking oil
vinegar
sugar
Start Cooking:
Deep-fry pork until crispy on the outside; set aside.
Saute garlic, onions, tomatoes and bagoong.
Add water, vinegar, and pork.
Let boil until cooked.
Add sugar.
Serve the eggplant on a platter topped with the crispy binagoongan.
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