Binagoongang Sitaw with Pork
- 1 tbsp oil
- 500g pork belly, cut into small cubes
- 1 large onion,chopped
- 5 cloves garlic, chopped finely
- 1/4 cup sweet bagoong
- 1 cup water
- 1 bunch of sitaw, around 4 cups when cut into 1-inch pieces
- ground black pepper
- patis to taste
- 3 tbsp vinegar
- Heat oil in a pan over medium heat. Add the pork belly and cook until nicely browned.
- Stir in the onions and garlic, and sauté for about 1 minute until fragrant.
- Mix in the sweet bagoong and continue sautéing for another minute to let the flavors blend.
- Pour in the water and let it simmer for about 15 minutes. If the liquid reduces too much, add a bit more water.
- Add the sitaw and cook for 5 minutes, or until tender. Season with ground black pepper and patis according to your taste.
- Pour in the vinegar and bring to a gentle simmer — do not stir for a minute to let the acidity cook off.
- Give everything a good mix, then turn off the heat.
- Serve hot with steamed rice.