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.
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.