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Chef Bernard’s Pork Binagoongan

/ 11:16 PM September 19, 2012
  • 1 kg pork rib

    PORK Binagoongan, baked to exquisite tenderness

  • 1/2 c bagoong
  • 1/2 cup sate sauce
  • 1 tsp achuete powder
  • 1 tbsp sriracha chili
  • 1 tbsp brown sugar

Render pork until all sides are brown. Deglaze with sate sauce. Add all the remaining ingredients. Mix well in a sauce pan. Cover and bake at 375oF for at least 2 hours or until the meat is very tender. Rest it for 15 minutes before serving.

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TAGS: Chef Bernard.com, dining, Food, Lifestyle, Pork Binagoongan, Randy Ortiz
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