Crispy Pork Binagoongan
Crispy pork belly topped with binagoongan sauce. This dish is best served with rice.
Servings: 4 people
- 2 lbs pork belly
- 1 ½ teaspoons salt
- ¼ cup bagoong alamang
- 1 piece onion chopped
- 1 piece tomato chopped
- 1 thumb ginger chopped
- 4 cloves garlic chopped
- 1 piece long green pepper sliced
- 1 ½ tablespoons white vinegar
- 1 teaspoon white sugar
- ½ cup water
- 3 tablespoons cooking oil
- Ground black pepper to taste
Steam the pork belly for 35 minutes.
Remove from the steamer and let it cool down. Rub salt all over the pork belly. Let it dry-up a bit by leaving in open air for at least 15 minutes.
Arrange the pork belly in an air fryer or turbo broiler. Air-fry in 350F for 25 minutes.
Place the crispy fried pork on a serving plate.
Prepare the binagoongan sauce by sauteing garlic, onion, ginger, and tomato.
Once the tomato and onion softens, add the bagoong alamang (shrimp paste). Saute for 1 minute.
Add long green pepper and vinegar. Stir.
Pour water water. Let boil. Season with sugar and ground black pepper. Cook for 2 minutes.
Pour binagoongan sauce over the crispy fried pork. Serve with warm rice.
Calories: 1319kcal | Carbohydrates: 6g | Protein: 28g | Fat: 131g | Saturated Fat: 45g | Cholesterol: 252mg | Sodium: 1225mg | Potassium: 545mg | Fiber: 1g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 2mg