Comments on: Binagoongang Baboy / Pork with Shrimp Paste

By: pop

pop — Sat, 05 Sep 2009 07:38:09 +0000

thanks for the recipe! :D i love ’em. cooking isn’t on my list of favorites, but im starting to love it now. somebody told me before the best thing you get from cooking isn’t the praise you get on how good you prepared the meal, but the smile you get from the ones you cooked for. and he is definitely right! keep the smiles coming marketman. :)

By: alorn

alorn — Mon, 10 Aug 2009 11:55:43 +0000

i am planning to cook this same dish tonight and thankfully found your site as i did picked up a tip or two. thanks!

By: lawrence

lawrence — Fri, 20 Mar 2009 00:27:18 +0000

thank you for posting this this is the first time i will cook this great to see this thanks!!!!!!!!!!!!!!!

By: grey

grey — Sat, 13 Dec 2008 19:21:19 +0000

i love binagoongan but i don’t usually cook at home that’s why i don’t know much about cooking.fortunately i found your site and now i have something to prepare for my housemates since i’m the only one available to prepare our lunch today.thanks so much.

By: Susan

Susan — Sun, 09 Nov 2008 12:22:50 +0000

I found your site by chance, while looking for days for an authentic visayan bibingka recipe, cooked over charcoal (?)but to no avail. I found just a picture of it but no recipe. I love your blogs and it is now on my favorite lists.

I also found a suman recipe here which I will try soon. Thanks for that post!

By: Robert

Robert — Thu, 17 May 2007 03:34:13 +0000

Good question. I’m also a fan of Lechon Macau at north park and have asked that question also i.e. the difference between lechon kawali and macau.

I’m not sure but I think it’s that macau has been slightly marinated somewhat by a hoisin or tomato based marinate which explains it’s reddish color while kawali is plain salt and pepper. Let me know if there’s a better answer. Thanks.

By: tei

tei — Sun, 01 Oct 2006 08:03:23 +0000

i like my binagoongan with bagnet slices..

MM, i notice that in some chinese restos (north park,etc) have a menu item called lechon macau w/ shrimp paste. how is lechon macau cooked? i know it’s similar to lechon kawali, but what makes it diff? thanks.

By: Rowi

Rowi — Fri, 29 Sep 2006 14:52:39 +0000

Thanks for your reply, MM! But I find that if it’s totally lean, then the pork tends to be dry. Guess, it all depends on the cut of meat that is used. ANyway, i shall give your recipe a try and see what happens! Cheers!

By: ems

ems — Thu, 28 Sep 2006 08:58:57 +0000

i’m also one of those who don’t like pink bagoong….but i particularly dislike the sweet ones. my mom and aunt only buy raw ones from their suki. if they can’t find the good ones, that is, without food coloring and sugar, they just do one. my aunt usually does her own bagoong using fresh alamang (as in, buhay pa) and salt, then she just leave it covered for a couple of days before sauteeing it with lots of crushed (and browned) garlic and some chili. this is also nice if you’re eating kare-kare….yummy.

By: lee

lee — Wed, 27 Sep 2006 15:50:48 +0000

this is the type of food that makes your nape harden. We have a beautiful way of describing that sensation, “nagahulogot ang tangkugo”. Have you ever felt that way after indulging in pork paradise?