BINAGOONGANG BABOY
Courtesy of My kitchen offerings Warning: Eat with caution. Ingredients: 1 1/2 pounds pork (pork shoulder, pork butt or pork belly), cut into cubes 3-4 cloves garlic, minced 1 small onion, chopped 2 large tomatoes, chopped 2 tablespoons shrimp paste 1/2 cup vinegar 1 teaspoon sugar 1 Thai chili pepper, chopped 1 cup water Cooking oil Instructions: 1. In a pan, heat oil and lightly brown pork pieces on all sides. Remove from heat and drain on paper towels. 2. In same pan, save 1 tablespoon oil. Add garlic and onions and cook until fragrant. Add tomatoes and cook until softened. 3. Return browned pork to the pan and stir. Add vinegar and allow to gently boil for about 3-5 minutes. 4. Add water, sugar, chili and shrimp paste. (I used Barrio Fiesta pre-cooked shrimp paste. So it's okay to add last. If using the fresh, reddish shrimp paste, then saute when you add the pork cubes.) 5. Lower heat, cover and simmer until sauce is reduced and pork
