Chili Garlic Bagoong
A savory, spicy, and slightly sweet Filipino delicacy madewith crispy pork belly, shrimp paste, and loads of garlic and chili. Perfect asa ulam or flavorful topping for green mangoes and rice.
Ingredients
- 1 lb pork belly
- ¼ cup water
- ¼ cup cooking oil
- 1 large onion chopped
- 1 large tomato chopped
- 1 cup shrimp paste bagoong alamang, sautéed
- 3 tbsp brown sugar
- 1 tsp ground black pepper
- 2 tbsp oyster sauce
- ¼ cup vinegar
- 3 tbsp fried garlic
- fried Thai chilies
- 2 tbsp banana ketchup
Instructions
- Place pork belly and water in a pan, cover and cook until water evaporates and pork becomes golden brown and crispy in its own fat. Set aside.
- In the same pan, add oil and sauté onion and tomato until soft.
- Add the crispy pork belly back into the pan.
- Stir in the shrimp paste, brown sugar, black pepper, and oyster sauce. Mix well.
- Pour in the vinegar but do not stir right away. Let it simmer uncovered for about 3–5 minutes until the smell of vinegar subsides.
- Stir everything together, then add the fried garlic and fried Thai chilies.
- Add banana ketchup and mix well until thick and glossy.
- Let it simmer for 2–3 more minutes then turn off the heat.
- Serve warm with steamed rice or use as a condiment for green mangoes.