Sautéed shrimp paste dressing

Sautéed shrimp paste dressing

By
From
My Feast
Makes
1 cup
Photographer
Chris Chen

Stinky but tasty, this dressing is lovely once it’s cooked out, so don’t judge it until it’s ready. It contains a classic Pinoy twist — pork. The Filipinos love their pork, so don’t be surprised if it turns up in the most unusual places. This is great in the Filipino salad with tinawon rice.

Ingredients

Quantity Ingredient
50ml vegetable oil
garlic, minced
80g white onion, finely chopped
120g pork belly with fat, cut into 5 cm pieces
350g tomatoes, seeds removed and chopped
60g fermented shrimp paste
3 red bird’s eye chillies, chopped
1 teaspoon white sugar

Method

  1. Heat the oil in a wok over medium heat, add the garlic and onion and cook for 5–6 minutes or until soft. Add the pork, and cook, stirring constantly, for 5 minutes or until the pork is cooked.
  2. Add the tomato and cook for 5 minutes or until mushy.
  3. Add the shrimp paste, reduce the heat to low and stir for 5 minutes.
  4. Stir in the sugar, remove from the heat and cool to room temperature.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
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