This is a my home cooked or lutong bahay version of Bagoon Alamang Recipe.

The ingredients are very basic, a lot of oil and a lot of crushed garlic, lemongrass, some washed sugar and some white vinegar and of course crispy fried pork.

It is slow cook or fried in oil for about 40 to 45 minutes at very very low heat, the lowest setting that is possible on your stove.

The pork cut in small cubes are first fried till crispy, add the wash and rinsed bagoong for slow frying.

Washing the uncooked bagoong alamang will the excess salts and remove most of the pungent smell.

Cooking oil is added portion at a time, this will maintain and regulate the cooking oil temperature at the least temperature.

The chopped garlic are added at the final stage of cooking, adding the garlic later will avoid burning it, burn garlic are bitter.

Sugar and vinegar quantity are very minimum, and it is added only on the final stage of cooking, remember we have already washed the bagoong alamang so we do not need all the extra amount of vinegar and sugar, I used wash sugar to maintain the natural color of the shrimps.


3/4 to 1 kilo fresh un-cook, un-dyed bagoong alamang
(buy the clean, no debris, shells rocks ect.)
1/4 to 1/2 kilo pork belly, diced or cut into small cubes
(buy the part with more fats) 
2  to 3 cups cooking oil
1/2 cup sugar
1/2 cup white vinegar
1-2 tanglad, crushed tie into a knot
2 head garlic, chopped
chopped red chilies, optional


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