Ginisang Alamang with Pork (Sauteed Shrimp Paste with Pork)

Shrimp paste or popularly known to us Filipinos as alamang is not only made from shrimp. Small fish, small prawns, and krill can be used to make shrimp paste. Shrimp paste is made by mixing salt with either shrimp or fish or both. The mixture is stored overnight, drained, and sun-dried. The dried mixture is ground and packed in an earthen container.

We Filipinos always want a dish that is tastier and so since we have rice as a staple food, we often find a good dish to serve as its partner.

 Ingredients:

• 1/2 kilo pork belly, sliced into small pieces
• 1 bottle alamang (see image below)
• 2-3 pcs. bird’s eye chili
• Sliced onions
• 6 cloves minced garlic

Cooking Procedure:

1. Heat wok and add pork, fry until crunchy. Set aside.
2. In the same pan, saute garlic until golden brown.
3. Add the sliced pork belly and mix together for about 2-3 minutes.
4. Pour in alamang and cook over low heat, stirring frequently to avoid scorching.
5. Simmer until reduced by 1/3 and bagoong changes color. Taste and add more sliced onions and more chili if needed.

Cooking Tips:

1. One optional ingredient is catsup. The catsup adds a hint of color to the drab alamang, while improving its texture with the natural viscosity of banana flavored catsup. The tamis-anghang character of banana catsup balances the saltiness of preserved baby shrimp.
2. You can also use any other meat as desired. No meat ingredient is fine as well.
3. This cooked mixture can also be used as dip for green mangoes.
4. Store cooked product in an air-tight container in a fridge to prolong shelf life.
5. This can be used to flavor cook veggies; in pinakbet, ginisang upo, ginisang munggo, kangkong, sitaw, eggplant, etc.
6. Best dip also for fried or grilled fish. Squeezed in few lemon extract or plain white vinegar.

Print Recipe

Table of Contents

Toggle

Ginisang Alamang with Pork

Shrimp paste is made by mixing salt with either shrimp or fish or both. The mixture is stored overnight, drained, and sun-dried. The dried mixture is ground and packed in an earthen container.

Prep Time5 minutes mins

Cook Time12 minutes mins

Total Time17 minutes mins

Course: Side Dish

Cuisine: Filipino

Servings: 4 people

Calories: 232kcal

Cost: $5

Equipment

• Wok

Ingredients

• 1/2 kilo Pork belly sliced into small pieces
• 1 bottle Alamang
• 2-3 pcs Bird's eye chili
• 1 pc Onion sliced
• 6 cloves Garlic minced

Instructions

• Heat wok and add pork, fry until crunchy. Set aside
• In the same pan, saute garlic until golden brown.
• Add the sliced pork belly and mix together for about 2-3 minutes.
• Pour in alamang and cook over low heat, stirring frequently to avoid scorching.
• Simmer until reduced by 1/3 and bagoong changes in color. Taste and add more sliced onions and more chili if needed.

Video

Notes

• One optional ingredient is catsup. The catsup adds a hint of color to the drab alamang while improving its texture with the natural viscosity of banana-flavored catsup. The tamis-anghang character of banana catsup balances the saltiness of preserved baby shrimp.
• You can also use any other meat as desired. No meat ingredient is fine as well.
• This cooked mixture can also be used as a dip for green mangoes.
• Store cooked product in an air-tight container in a fridge to prolong shelf life.
• This can be used to flavor cook veggies; in pinakbet, ginisang upo, ginisang munggo, kangkong, string beans (sitaw), eggplant, etc.
• Best dip also for fried or grilled fish. Squeezed in a few lemon extracts or plain white vinegar.