Ingredients with Measurements:
- 1/2 cup bagoong isda (fermented fish paste)
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 onion, chopped
- 1 kilogram pork belly, sliced into bite-sized pieces
- 2 cups water
- 2 bay leaves
- 1 teaspoon black pepper
- 1 tablespoon cooking oil
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, combine bagoong isda, vinegar, soy sauce, and brown sugar. Mix well and set aside.
2. In a pan, heat cooking oil over medium heat. Add garlic and onion and sauté until fragrant.
3. Add pork belly and cook until browned on all sides.
4. Pour in the bagoong isda mixture and water. Add bay leaves and black pepper. Stir well.
5. Bring to a boil then reduce heat to low. Cover and simmer for 1 hour or until pork is tender.
6. Remove the lid and continue cooking until the sauce thickens.
7. Serve hot with steamed rice.
30 minutes preparation time, 1 hour and 30 minutes cooking time
Temperature: Medium heat
Serving size: 6-8 servings
Nutritional information:
- Calories per serving: 580
- Total fat: 45g
- Cholesterol: 90mg
- Sodium: 1700mg
- Total carbohydrates: 17g
- Dietary fiber: 1g
- Sugars: 14g
- Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Brown sugar can be substituted with white sugar or honey.
Variations:
- Add sliced eggplants or bitter gourd for a vegetable version.
- Use shrimp paste instead of bagoong isda for a different flavor.
Tips and tricks:
- Use a non-stick pan to prevent the pork from sticking.
- Adjust the amount of vinegar and sugar according to your taste preference.
- To make it spicier, add chopped chili peppers.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice on the side.
- Garnish with chopped green onions or cilantro.
Pairings:
- Serve with a side of pickled vegetables or sliced fresh tomatoes.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Grilled eggplant
Troubleshooting advice:
- If the sauce is too salty, add more water and sugar to balance the flavor.
- If the sauce is too watery, remove the lid and continue cooking until it thickens.
Food safety advice:
- Make sure to cook the pork thoroughly to avoid any foodborne illnesses.
- Store leftovers properly in the refrigerator to avoid spoilage.
Food history:
- Bagoong isda is a popular condiment in Filipino cuisine, made by fermenting fish with salt.
Flavor profiles:
- Salty, sour, sweet, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine