The tomato-mango salsa is a classic Filipino side to almost any dish. Its sweet-salty flavors go well with almost any Asian entrée. Best of all, the tomato is one of the most versatile ingredients. Anywhere we go in the world, there is a tomato somewhere, in some market and it is not hard to find a recipe for it.
To pair with this Tomato-Mango Salsa, I baked a pork shoulder dish called “Binagoongan” which had tomatoes, onions, shrimp paste and coconut cream. Pork Binagoongan is a pork dish with a base broth made of “bagoong”, the Filipino shrimp paste.
I was inspired by a classic Filipino pork dish made by a fellow blogger, Gio of The Hungry Giant. His baked Binagoongan ( say “bee- na- goh- o – ngang” ) looked so easy to do during our recent virtual cooking event for the Kulinarya Cooking Club. The usual version of this dish is to pan fry it. But I’m always intimidated by a hot skillet with bits of meat jumping up and down the hot oil, flying off into the air if not properly done. So a baked pork casserole was the easier cooking route I chose.
First, the pound of pork shoulder, cut in small cubes was pre-marinated and then kept in the refrigerator overnight. The next day, I added the tomato slices and coconut cream to the glass baking dish. And then I popped it into the oven to cook for an hour and a few minutes.
While that was going on, I sliced a whole fresh, ripe mango. The sweet, golden-yellow slices with its fruity fragrance never fails to make me go weak in the knees. Yes, I love mangoes with a passion, having grown up with them back in the Philippines. When I mix mangoes with a bowl of tomatoes, cubed and seeded, the salsa-like side concoction is guaranteed to make our meals irresistible, any day or season.
So here it is, a pork entrée and a side dish both made terrific by tomatoes. I wouldn’t have it any other way!
Filipino Pork Binagoongan – Pork Shoulder Baked in Shrimp Paste & Coconut Cream
- Adapted from a recipe by Gio of The Hungry Giant
- Servings : 4 to 6
1 pound pork shoulder ( called “kasim” in the Filipino or Asian markets), cut in 1-inch cubes
10 whole small tomatoes, sliced, seeded
1 large whole onion, sliced
8 teaspoons Bagoong Alamang or shrimp paste (find in Asian groceries in the Filipino aisle)
½ cup white vinegar
½ cup canned coconut cream
1 teaspoon black pepper powder
1 teaspoon garlic powder
Steamed white jasmine rice, for serving
- The day before, marinate the pork shoulder cubes with the onions, bagoong or shrimp paste, pepper and garlic powder. Place in a glass bowl or pan that’s non-reactive and cover with a plastic wrap. Refrigerate overnight.
- The next day, preheat the oven at 350 F degrees. Remove the plastic wrap cover. Add the tomatoes, vinegar and coconut cream. Blend ingredients well, but make sure the tomatoes and onions are on top.
- Cover pork shoulder casserole with foil. Bake at 350 F degrees for one hour and 10 minutes. In the middle of baking, Gio suggests “turn the pan halfway around for even cooking”.
2 large whole tomatoes, seeded, cubed
2 large fresh ripe mangoes, pitted, sliced in chunks
1 teaspoon salt
Chopped parsley for garnish (optional)
- Mix together the tomatoes and mangoes. Toss in the salt and blend ingredients.
- Garnish with fresh chopped parsley if desired. Chill in refrigerator till ready to serve with the Pork Binagoongan. Serve with steamed white jasmine rice.