When I was younger my mom and aunts cook bagoong with crispy pork on a regular basis but it does not look like the one on the photo as it contains more bagoong than pork that is why when this is served I usually pick on the crispy pork pieces as I love their strong sweet and salty taste and its crunchy texture. Now that I am free to make this on my own I will increase the amount of pork to my heart’s content.
This dish is a simple Filipino dish made out of crispy pork pieces dressed with bagoong sauce, a good dish paired with garlic fried rice. If you want to try it out, I must warn you as the flavours of this one is so salty and strong, one small piece of pork will me more than enough for one heaping spoon of rice. The smell will be also unpleasant for others specially for non-Asians so cook with wide open windows and doors and have your range hood in full blast. Don’t tell me that I did not warn you.
- In a wok add pork pieces, 1 cup of water and 2 tbsp of oil, bring to a boil and cook until water has totally evaporated.
- Continue to cook until the pork fat releases the oil, add the garlic and put the heat on medium. Fry it on its own oil until brown and crispy.
- Add 2 tbsp of water and vinegar to deglaze.
- Add the bagoong, sugar and cayenne, cook while continuously stirring for 2 minutes.
- Serve with lots of rice.