I have made pork and chicken binagoongan before and just pork too. But this was mainly Filipino style. And after making the Thai tom yum, I wanted thisto have a Thai flair. I checked recipes online and went my instincts after. I used tomatoes as a base, I added kaffir lime leaves. The techniques I followed though were not usual and it was more of a mish-mash of what I have learned. So this is gonna get odd. 🙂
First, I boiled the pork with peppercorns. I kept the stock to mix in with the main dish too. I sliced the pork belly (they were still in frying serving pieces). I removed fatty areas since I wanted to render the fat from these. The fat I cut into way smaller pieces to make the fat rendering easier. I diced tomatoes, sliced an onion, and peeled two garlic cloves.
I started the pork fat in the pan and allowed the oil to come out. I then added aromatics first. Once softened, I added the pork. When all the flavors have melded, I added the stock with the bagoong and gochujang mixed in. It provided the salt and spice for the dish. I let this cook through, adjusted the seasoning (doubling the bagoong and gochujang), and then added the coconut milk. I let this cook through for a few minutes. It was really good. Fatty, yes, from the pork and the coconut milk, but all around goodness. Mom liked it! The flavors were strong, but that’s what’s a good pairing with rice is for. 🙂