AMIEs PORK with BAGOONG (Binagoongang Baboy)

• 1 1/2 kg boneless pork, cubed
• 4 tbsp fermented baby shrimp (bagoong alamang)
• 3 tbsp cooking oil
• 5 clove garlic, minced
• 1 mediun onion, diced
• 1 medium tomato, diced
• 1/2 tsp sugar
• 3/4 cup water
• 1 medium size eggplant (optional)
• 1 tsp chilly flakes or our siling labuyo, lightly bruised, if desired

1. Heat the oil in a large saucepan and saute the garlic until golden brown.
2. Add the onion and stir until softened.
3. Add the tomato and eggplant; cook until soft.
4. Combine the pork and sugar, cook for about 10 minutes, until the meat becomes brown.
5. Pour in the water and bring to a boil.
6. Reduce the heat and simmer (with cover) until the pork is cooked.
7. 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.
8. Serve with hot white rice.
9. Share and enjoy!

pork, baby shrimp, cooking oil, clove garlic, onion, tomato, sugar, water, eggplant, chilly

Taken from cookpad.com/us/recipes/355072-amies-pork-with-bagoong-binagoongang-baboy (may not work)