My friend Meldie makes a wonderfully tasty version of this Filipino dish. It is not so salty and just have the right spicing. I think she uses raw shrimp paste and cooks it herself while I, on the other hand, relies on good old Barrio Fiesta spicy bagoong or shrimp paste. My version adds coconut milk and cooks the pork until tender enough to shred. Some versions use crunchy pork pieces. Whichever version you like, there is no doubt that this goes perfectly well with plain old steamed white rice. Just ignore the smell…LOL…no, it’s not really that bad but if you are not used to cooking with shrimp paste, better make sure to open all doors and windows and turn the exhaust fan on!
- 500 g pork butt or shoulder, cut into 2 inch pieces
- water, just enough to cover the pork
- 2 tbs cooking oil
- 5 cloves garlic, minced
- 1 medium onion, chopped
- 2 tomatoes, diced
- 4 – 5 thai bird chilis, chopped
- 1/4 cup cooked spicy shrimp paste (can be found in oriental stores)
- 1 can coconut milk
- Combine pork and water in a pot and cook on high or until boiling. Reduce heat to medium and cook pork until all water is gone. Set aside.
- In a saucepan, heat oil in medium heat. Add onions and garlic until onions are soft. Add tomatoes, stir.
- Add pork, chilis and shrimp paste, stir and cook for 3 – 5 minutes. Reduce heat to low, add coconut milk and let cook until almost dry.
- Serve with steamed rice.