Skip to main content

Ginisang Bago-ong with Pork

Bago-ong or guinamos is a favorite Filipino condiment at the same time cooking ingredient. As condiment, you'll most likely picture slices of green mango being dipped or steamed vegetables like steamed okra, fried eggplant or steamed kamote tops. As a cooking ingredient, let's not go further than pinakbet and kare-kare -though its more like a dip for the latter. As simple as it gets, it is perfect for bago-ong fried rice. No matter how you eat bago-ong, it's surely  as good as it gets!
Here's a simple recipe for Guisadong Bago-ong with Pork.


Ingredients
  • 350 grams shrimp paste
  • 250 grams pork with fat, cut into mini cubes
  • 1 small onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 medium tomato, chopped
  • 3 tablespoons sugar
  • 3 teaspoons vinegar
  • 5 chilis (optional)
How to cook Ginisang Bago-ong with Pork
  1. Place pork slices in a heated pan and fry it in its own oil. Make sure it comes out crisp
  2. Saute garlic, onion, and tomato. 
  3. Add shrimp paste, sugar, and vinegar then stir. (Add chilis)
  4. Cover and let it simmer in low heat for 10 to 15 minutes while once in a while
  5. When done, let it cool and store in a bottle. 

Now how about some steamed okra for your first dip fr your ginisang guinamos with pork. And I like mine with calamansi ...


Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...

Pork Sarciado

This savory and delicious combination of pork ang vegetables is always an extra rice magnet. Much more so if drizzled with hot sauce, a personal favorite. A much simpler version of Pork Menudo, the only difference is the absence of tomato sauce. Just some bread crumbs to thicken the sauce. No need for fancy ingredients either, to give its Spanish origins a gastronomic salute but just in its simplest form, it could already be a hunger satisfier. Now let's begin...
CLICK FOR MORE INFO or RECIPE...