This is Jade’s 2nd favorite Filipino dish. I cooked this batch because she requested me to make it for dinner.
Just like the salty and fermented Korean Kimchi, the Filipino shrimp paste is a perfect match with pork.
This recipe is very flavorful and is best eaten with steamed white rice.
Here’s how I made it:
Boil 1 1/2-2 lbs. of pork shoulder (cut into small serving pieces) in a deep pot with 4 cups water, 4 pcs. of bay leaf, 1 medium onion, sliced and ground black pepper. Make sure to skim the broth to keep it clear and clean. Once boiling, cover the pot and simmer the pork for 25 minutes until it is tender.
Uncover the pot and continue to boil until the stock evaporates. We don’t want a lot of stock on this recipe. When we see just enough broth, add in your favorite Filipino sautéed shrimp paste about 1/2 cup or more (depending on your taste), some sugar and 3 diced tomatoes. Continue to simmer. Add some green chili and a few tablespoons of coconut cream. When chili is cooked, it is done!
Another variety for this is adding sliced eggplants into the recipe. It’s like Thai curry without the curry 😊 but instead, it’s Bagoong (shrimp paste).
I hope you try this recipe. By the way, you can buy Filipino fermented shrimp pastes at a lot of Asian stores. You need to use the cooked/sautéed shrimp paste, not the raw (bright pink) kind.