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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, gourmet pork binagoongan with truffle oil. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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

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

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. Take 3 dried bay leaves
  5. Prepare 2 tbsp whole peppercorn
  6. Take 1-2 tbsp thai fish sauce
  7. Prepare 1 tbsp rosemary
  8. Take 3 thumb-sized ginger sliced thinly
  9. Prepare 1 large onion diced
  10. Take 2 head garlic finely minced
  11. Prepare Olive oil
  12. Prepare 1 cup shrimp paste
  13. Get 3-5 tbsp sugar
  14. Get 1/4 cup vinegar
  15. Take ground black pepper
  16. Prepare 3 large riped tomatoes diced
  17. Get chili flakes or frsh chili (optional)
  18. Prepare 2 cups pork broth or water mixed with pork bouillon
  19. Prepare Green Chili fingers sliced diagonally and thinly (for garnish)
  20. Make ready 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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