Taste Buds: Lechon Liempo Pork Tapa with Bagoong

Um and I have been skimming the pages of the Yummy Filipino Favorites recipe book that my MIL sent since we got it, but never really cooked anything from it until a week or so ago. Um saw the bagoong (shrimp paste) that I bought from the Filipino store when my parents were over for a visit and decided to cook lechon liempo (pork belly) with bagoong. Because we did not specifically have pork belly, we substituted it with pork tapa (strips).

Serves 3 people

Prep time: 10 minutes

Cooking time: up to 30 minutes

3 tablespoons cooking oil

2/3 cup chopped onions

2/3 cup seeded and chopped tomatoes

2 teaspoons minced garlic

5 tablespoons bagoong alamang (sauteed shrimp paste)

1/2 cup water

salt, pepper and sugar to taste

300 grams pork strips

oil for deep-frying

optional side dish: 

chopped grilled eggplant, tomatoes and onions

1. Fry pork strips until crisp and golden brown. Drain on paper towels.

For the bagoong sauce:

2. Heat oil in a pan then saute onions until transluscent.

3. Add tomatoes and cook until soft.

4. Add garlic and saute until fragrant.

5. Add bagoong and saute for a few seconds.

6. Pour in water and cover.

7. Simmer until tomatoes are very soft and the liquid has reduced by half.

8. Season with salt, pepper and sugar.

Optional: 

9. Add chopped bird’s eye chili and mix well. 

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Arrange pork tapa on a serving plate and top with bagoong sauce.