1/2 kilo pork, cubed
oil for frying
2-3 garlic cloves, chopped
1-2 tablespoon onion, chopped
1/3 kilo very ripe tomatoes, chopped
1/4 cup bagoong (shrimp paste). We always use Barrio Fiesta Sweet Bagoong. Reduce the amount if your bagoong is too salty.
2 kalamansi (local lime)
Pat dry the pork cubes using paper towel. I learned from Julia Child that this is an important step. If you skip drying your meat throughly, they will not brown properly. Makes sense, right?
Fry the pork until browned. Set aside.
Remove half of the cooking oil. In the same pan, fry the garlic until browned. Add onion and cook for about 2 minutes. Add chopped tomatoes and cook for 2 minutes. Add the bagoong. Simmer for 2 minutes.
Return the pork cubes to the pan and pour with just enough water to cover the meat.
Cook until tender and oil starts to form on the surface.
Add the calamansi. And you are done!
Serve with steaming hot rice.
PS I got this recipe from my book, Slow Food: Philippine Culinary Traditions