Ginisang Alamang with Pork

Shrimp paste is made by mixing salt with either shrimp or fish or both. The mixture is stored
overnight, drained, and sun-dried. The dried mixture is ground and packed in an earthen container.

Prep Time Cook Time Total Time

5 mins 12 mins 17 mins

Course: Side Dish Cuisine: Filipino Servings: 4 people Calories: 232kcal Cost: $5

Equipment
Wok

Ingredients
1/2 kilo Pork belly sliced into small pieces
1 bottle Alamang
2-3 pcs Bird's eye chili
1 pc Onion sliced
6 cloves Garlic minced

Instructions
1. Heat wok and add pork, fry until crunchy. Set aside
2. In the same pan, saute garlic until golden brown.
3. Add the sliced pork belly and mix together for about 2-3 minutes.
4. Pour in alamang and cook over low heat, stirring frequently to avoid scorching.
5. Simmer until reduced by 1/3 and bagoong changes in color. Taste and add more sliced
onions and more chili if needed.

Notes
One optional ingredient is catsup. The catsup adds a hint of color to the drab alamang while
improving its texture with the natural viscosity of banana-flavored catsup. The tamis-anghang
character of banana catsup balances the saltiness of preserved baby shrimp.
You can also use any other meat as desired. No meat ingredient is fine as well.
This cooked mixture can also be used as a dip for green mangoes.
Store cooked product in an air-tight container in a fridge to prolong shelf life.
This can be used to flavor cook veggies; in pinakbet, ginisang upo, ginisang munggo,
kangkong, string beans (sitaw), eggplant, etc.
Best dip also for fried or grilled fish. Squeezed in a few lemon extracts or plain white vinegar.