Simple Way to Prepare Quick AMIEs PORK with BAGOONG (Binagoongang Baboy)

AMIEs PORK with BAGOONG (Binagoongang Baboy).

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, amies pork with bagoong (binagoongang baboy). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

AMIEs PORK with BAGOONG (Binagoongang Baboy) is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. AMIEs PORK with BAGOONG (Binagoongang Baboy) is something that I have loved my whole life. They're fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have amies pork with bagoong (binagoongang baboy) using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make AMIEs PORK with BAGOONG (Binagoongang Baboy):

1. {Take 1 1/2 kg of boneless pork, cubed.
2. {Prepare 4 tbsp of fermented baby shrimp (bagoong alamang).
3. {Prepare 3 tbsp of cooking oil.
4. {Get 5 clove of garlic, minced.
5. {Get 1 of mediun onion, diced.
6. {Take 1 medium of tomato, diced.
7. {Make ready 1/2 tsp of sugar.
8. {Prepare 3/4 cup of water.
9. {Get 1 medium of size eggplant (optional).
10. {Take 1 tsp of chilly flakes or our siling labuyo, lightly bruised, if desired.

Steps to make AMIEs PORK with BAGOONG (Binagoongang Baboy):

1. Heat the oil in a large saucepan and saute the garlic until golden brown. Add the onion and stir until softened. Add the tomato and eggplant; cook until soft. Combine the pork and sugar, cook for about 10 minutes, until the meat becomes brown. Pour in the water and bring to a boil. Reduce the heat and simmer (with cover) until the pork is cooked..
2. Add the fermented shrimp and chillies, mix well and simmer until the the pork is very tender, stirring constantly to prevent the sauce from burning..
3. Serve with hot white rice. Share and enjoy!.

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