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Exhibit A: Pork BinagoonganFat. Lycopene. Cholesterol. Anti-oxidants. Hypertension. Cancer prevention. Oil. Vitamin C. The contradictions could go on forever, but I was just really hungry one Sunday night.
Kontrabida:
#1 - 1/2 kilo pork belly, cut in about a square-inch or so
#2 - 62.5 grams regular Barrio Fiesta bagoong (that's about one-fourth of a small jar)
Bida:
1/2 kilo rrred, rrripe tomatoes
2 to 3 tiny heads of garlic (I've been told the huge imported ones do not pack the same ummph! as the native variety), minced
onion, minced
Extras:
Juice of one calamansi
1 green chili (the one that's used for Sinigang.. I'm not sure what it's called, really)
1 tiny chili (err.. labuyo?)
Salt and pepper for the fun of it
- Boil Kontrabida #1 until it begs for mercy (read: just tender). Set aside but keep about a cup of the broth.
- In a separate pot/wok, heat a small amount of oil; saute garlic until it's slightly brown. Add onions and let it sweat haha! Drop in the tomatoes and saute some more. I seriously considered skipping the rest of the procedure at this point. The aroma of the tomatoes and the garlic just made me want to boil some pasta and toss 'em all together. Siiigh..
- Add Kontrabida #2. Saute. Stir. Sing. Dance. (Add the tiny chili if you want.)
- Pour in your calamansi juice.
- Toss in the pre-boiled porkies and coat every slice with the bagoong+tomato mix. Add in some of the broth if you feel like it.
- Simmer. Season to taste.
- Pop in the green chili, turn off the heat, wait until everyone's mouth waters.
- Serve!
(Thanks to Tito Mon of BSP for this recipe! My mom loved it although she had to pop a few pills right after dinner, just to be safe.)
Kontrabida:
#1 - 1/2 kilo pork belly, cut in about a square-inch or so
#2 - 62.5 grams regular Barrio Fiesta bagoong (that's about one-fourth of a small jar)
Bida:
1/2 kilo rrred, rrripe tomatoes
2 to 3 tiny heads of garlic (I've been told the huge imported ones do not pack the same ummph! as the native variety), minced
onion, minced
Extras:
Juice of one calamansi
1 green chili (the one that's used for Sinigang.. I'm not sure what it's called, really)
1 tiny chili (err.. labuyo?)
Salt and pepper for the fun of it
- Boil Kontrabida #1 until it begs for mercy (read: just tender). Set aside but keep about a cup of the broth.
- In a separate pot/wok, heat a small amount of oil; saute garlic until it's slightly brown. Add onions and let it sweat haha! Drop in the tomatoes and saute some more. I seriously considered skipping the rest of the procedure at this point. The aroma of the tomatoes and the garlic just made me want to boil some pasta and toss 'em all together. Siiigh..
- Add Kontrabida #2. Saute. Stir. Sing. Dance. (Add the tiny chili if you want.)
- Pour in your calamansi juice.
- Toss in the pre-boiled porkies and coat every slice with the bagoong+tomato mix. Add in some of the broth if you feel like it.
- Simmer. Season to taste.
- Pop in the green chili, turn off the heat, wait until everyone's mouth waters.
- Serve!
(Thanks to Tito Mon of BSP for this recipe! My mom loved it although she had to pop a few pills right after dinner, just to be safe.)
4 comments:
hihihi. Kahit kontrabida malakas attraction!
Kontrabidas are the real bidas! Kontrabidas rock!
hahahaha! very creative way of describing your rekados! naku marami pang recipe alam si inay (t2 mon). also get fil's pakbet and badang's sinigang.....
Oh my, I want this... especially since I want to die young.
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