Baked pork binagoongan... you decide - just the right amount of gata and bagoong. Marinate the pork with your favorite concoction and bake the pork until done (brush the pork once in a while with the sauce and add a little bit of olive oil).
Set the left over sauce or marinade aside and mix a teaspoon of bagoong/alamang and add a teasoopn of calamansi juice.
Simmer the blend until thick as gravy (not watery or lose). Brush the pork with a thin coat...Separately, saute finely chopped garlic and onion and add coconut milk and a laurel leaf.
Add patis and pepper to taste.On a serving plate, pour enough coconut milk mixture and lay the baked pork. Pour a small amount of bagoong gravy blend on the side of the plate and with a toothpick, create a pattern according to your fancy. On a small calamansi (or lime) rind pour in more bagoong gravy, top with chili pepper flakes if you want it pungent. This way, the bagoong flavor and gata will be exactly - according to your liking!
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