First Friday of the month: Mom-Cook / Recipe
Ahhh... bagoong. A popular Filipino condiment that's salty and has a pungent smell. Love it or hate it? I LOVE it. There's no middle ground here. Bagoong is fermented krill (alamang) in salt, and turns to paste form. We use it either as dipping sauce or mixed with meats and seafood, like this super easy ulam that's mainly flavored by bagoong. For me, the default dish using pork belly (liempo) is adobo. This binagoongang baboy is my alternative to adobo. Both simple, but packs a lot of flavor. Very Pinoy!
