Gourmet Pork Binagoongan with Truffle Oil
Gourmet Pork Binagoongan with Truffle Oil

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, gourmet pork binagoongan with truffle oil. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Gourmet Pork Binagoongan with Truffle Oil is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Gourmet Pork Binagoongan with Truffle Oil is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have gourmet pork binagoongan with truffle oil using 20 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Gourmet Pork Binagoongan with Truffle Oil:
  1. Get 1 kg Pork cut into bite cubes
  2. Prepare 1 cup milk
  3. Make ready 1-2 liter water
  4. Make ready 3 dried bay leaves
  5. Take 2 tbsp whole peppercorn
  6. Take 1-2 tbsp thai fish sauce
  7. Take 1 tbsp rosemary
  8. Prepare 3 thumb-sized ginger sliced thinly
  9. Get 1 large onion diced
  10. Prepare 2 head garlic finely minced
  11. Get Olive oil
  12. Take 1 cup shrimp paste
  13. Make ready 3-5 tbsp sugar
  14. Get 1/4 cup vinegar
  15. Prepare ground black pepper
  16. Make ready 3 large riped tomatoes diced
  17. Take chili flakes or frsh chili (optional)
  18. Make ready 2 cups pork broth or water mixed with pork bouillon
  19. Get Green Chili fingers sliced diagonally and thinly (for garnish)
  20. Prepare touches Truffle oil for serving
Instructions to make Gourmet Pork Binagoongan with Truffle Oil:
  1. Boil pork in a pot with water, milk, ginger, bay leaves, rosemary, peppercorn and fish sauce until tender. Drain and remove spices after boiling then set aside.
  2. Sautée onion and garlic in olive oil until onions are translucent. Then add the pork, chili flakes and sautèe until lightly browned.
  3. Add the tomatoes and cook until tomatoes are soft and mashed. Then add the vinegar. Do not stir once the vinegar is added and just let it simmer for at least 5 minutes.
  4. Add the shrimp paste and sugar and mix well. Then add the pork broth or the water mixed with pork bouillon. Let it simmer for 45 minutes to 1 hour or until the water has reduced by 80 percent.
  5. Serve with sliced green chili and drizzle with truffle oil. Best paired with fluffy steamed white rice.

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