I cringe after reading this post. This was done almost at the birth of this blog, which means it was posted three years ago. I can see how I just posted to write the recipe. A little bit of personality coming out, but not so much. I do hope that after three years, I write better. Or at least I can relate better to my audience? DO I?! (UTTER COMPLETE SILENCE.) Worry not. I have enough self-love to not let that utter silence hurt my ego. 🙂
I have been wanting to make this recipe again since I have been craving to cook it for some time. You know sometimes you just want to cook, but not necesarily eat it? I feel that. Maybe I’m weird. But I do get excited by the process itself. Like making cupcakes, or bangus relleno, or chicken stuffing 🙂
So this was already in the works a week before it actually got cooked. I had this thawing in the fridge when I realized I couldn’t make it in time for dinner. I was hoping to make it the day after, but plans changed and I was left with pork in the fridge :s I told ate pines to cook it for me boiling and softening the meat. The next steps would be easy enough.
The week after, there was enough time to cook. I had ate pines dice some onion and mince some garlic. I added some uncooked chicken (for those who don’t like pork) and let this cook first. I then added the pork, straight from the freezer (but it was cooked, yeah). After this thawed out a bit and the fat came out, I added a spoon of the Korean red pepper paste we use in bibimbap. Then I added about 3 tablespoons of bagoong. Cook until the flavors meld.
Upon tasting, it lacked salt, surprisingly. I added salt. I checked if we have cocounut milk, then added it. Some more salt, and ta-dah! Done. I loved it with a heaping serving of rice. Mom found it too salty though. Ate loved it as well. 🙂 Even with the missing mangga and itlog (mango and egg), I still wish we would have this regularly at home. 🙂
Chicken and Pork Binagoongan Recipe
1/3 kilo pork belly, cut into thumb size seving pieces
1 chicken breast, cut into four
1 onion, diced
4 pieces of garlic, minced
1 tablespoon of red pepper paste
3 tablespoons of bagoong or shrimp paste
1/2 cup coconut milk
Saute the onion and garlic. Add the chicken and pork, along with some salt, and a bit of water, and allow to get tender. once tender and cooked through, add the bagoong, and red pepper paste, and coconut milk. Cover and allow to simmer. Taste. Adjust seasoning. 🙂