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!
- 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
- Place pork slices in a heated pan and fry it in its own oil. Make sure it comes out crisp
- Saute garlic, onion, and tomato.
- Add shrimp paste, sugar, and vinegar then stir. (Add chilis)
- Cover and let it simmer in low heat for 10 to 15 minutes while once in a while
- 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 ...