1 kilo pork belly, cubed
2 cups water
4 tbsp. chopped garlic
1 large sliced onion
1/3 cup shrimp paste
1/4 cup vegetable oil
2/3 cup vinegar
1 tbsp. sugar
salt
pepper

Wash the pork cubes well. Then with paper towel, pat them dry.

Simmer pork cubes with water and pinch of salt and half of the garlic for 20 minutes.

 Remove from heat. Separate pork broth and pork.

On a separate pan, sautee garlic, onion, shrimp paste and pork until pork cubes turned light brown and paste are sauteed well. 

Add half of the pork broth. 

Simmer for 20 minutes or until meat is tender and about 1/4 cup of pork broth left. 

Add vinegar, pepper and salt. cook for another 5-10 minutes. 

Finally, serve Binagoongang Baboy with steaming hot rice.

Ingredients

Method

Flatten the chicken breasts and place on a board under a sheet of clingfilm, and beat with a rolling pin or the flat of a cleaver or heavy knife then cut into neat ribbons. Combine with the rest of the ingredients and leave to marinate in a cool place for an hour.

Preheat the grill, or, if you are using a charcoal barbecue, light it and let the flames die down before you start cooking, so that you don't scorch the meat. And if you are using wooden skewers, don't forget to soak them, otherwise they will impart an unpleasant charred flavour to your satay. Meanwhile, combine the sambal ingredients and set aside.

Thread the marinated chicken ribbons onto the soaked bamboo skewers, squashing them up a little to allow for shrinkage, which may occur during the cooking process.

Grill fiercely, turning once, till the meat is perfectly cooked through for 3/4 minutes per side should be about right. The honey caramelises most deliciously. Serve with the sambal on the side and accompany with plain cooked rice, Thai jasmine would be ideal, or rice noodles.