Binagoongan

Instructions

In a large, heated wok, add 2 tsp of neutral oil. Add 1/8 of the sliced onions, 1/8 of the chopped garlic, and all of the pork (4 lb). Season with 1 tsp of salt and 1/4 tsp black pepper. Stir to combine. Cover and cook over medium heat for 30 minutes, or until the pork is tender and cooked through.
Once the pork is tender, remove it from the pan and set aside. In the same pan, add the remaining 2 tsp of neutral oil. Add the rest of the onions and garlic. Sauté for 1-2 minutes, or until the garlic is fragrant and the onions are softened.
Add the diced tomatoes (3) to the pan and cook for 3-5 minutes, or until the tomatoes have softened and started to break down.
Stir in the (fermented shrimp paste) and the Thai red chili peppers (3–4), if using. If you prefer less heat, you can remove the seeds from the peppers before adding them. Continue cooking for about 5 minutes, until the tomatoes have completely wilted and the mixture becomes fragrant.
Add water (2 cups)to the pan, then return the cooked pork to the pan. Stir everything to combine. Cover and simmer on medium heat for an additional 20 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed.
Serve with steamed white rice, boiled eggplant, blanched ampalaya, and extra chili peppers on the side, if desired. Enjoy!