Ingredients with Measurements:
- 1 kg pork belly, sliced into 1-inch pieces
- 1/2 cup bagoóng (shrimp paste)
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup water
- 1/4 cup chopped garlic
- 1/4 cup chopped onion
- 1/4 cup sliced green onions
- 1/4 cup sliced red bell pepper
- 1/4 cup sliced green bell pepper
- 1/4 cup sliced carrots
- 1/4 cup sliced ginger
- 1/4 cup cooking oil
Special equipment needed:
- Large skillet or wok
- Tongs or spatula
- Mixing bowl
Step-by-step instructions:
a. In a mixing bowl, combine bagoóng, brown sugar, soy sauce, vinegar, and water. Mix well and set aside.
b. Heat the skillet or wok over medium-high heat. Add cooking oil and let it heat up.
c. Add pork belly slices and cook until browned on both sides, about 5-7 minutes per side.
d. Add garlic, onion, ginger, and sliced vegetables. Stir-fry for 2-3 minutes.
e. Pour in the bagoóng mixture and stir to coat the pork and vegetables.
f. Lower the heat to medium-low and let the sauce simmer for 10-15 minutes, or until the pork is cooked through and the sauce has thickened.
g. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking the pork belly, and medium-low heat for simmering the sauce.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Total fat: 30g
Saturated fat: 10g
Cholesterol: 100mg
Sodium: 1200mg
Total carbohydrates: 20g
Dietary fiber: 2g
Sugar: 15g
Protein: 25g
Substitutions for ingredients:
a. Pork belly can be substituted with pork shoulder or pork loin.
b. Bagoóng can be substituted with fish sauce or oyster sauce.
c. Brown sugar can be substituted with honey or maple syrup.
d. Soy sauce can be substituted with tamari or coconut aminos.
e. Vinegar can be substituted with apple cider vinegar or rice vinegar.
Variations:
a. Add sliced pineapple or mango for a sweet and tangy twist.
b. Use chicken or beef instead of pork for a different flavor.
c. Add chili flakes or chopped chili peppers for a spicy kick.
Tips and tricks:
a. Make sure to slice the pork belly into even pieces for even cooking.
b. Use a non-stick skillet or wok to prevent the pork from sticking to the pan.
c. Let the sauce simmer until it thickens to ensure that the pork is fully coated and flavored.
Storage instructions:
Store leftover Bagoóng-Glazed Pork Belly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork belly in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pork belly on a bed of steamed rice with the vegetables arranged around it.
Garnishes:
Garnish with chopped cilantro or parsley for a pop of color and flavor.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
a. Garlic fried rice
b. Stir-fried vegetables
c. Grilled corn on the cob
Troubleshooting advice:
a. If the sauce is too salty, add a little more water or sugar to balance it out.
b. If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Bagoóng is a popular condiment in Filipino cuisine, made from fermented shrimp or fish.
Flavor profiles:
This dish is sweet, salty, and savory with a hint of umami from the bagoóng.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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Region: Philippine