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Blanch pork for 10 minutes, before straining and rinsing. Set aside.
To make the bagoong start by blitzing onions or shallots, garlic, and red chilies in a processor. Add to cold pan with oil and cook until garlic is slightly oasted add tomatoes, alamang, sugar and vinegar. Allow this to simmer until the oil comes out and the tomatoes are jammy.
For the binagoongan start by sauteing onions, garlic, and chilies. add back your meat and all other ingredients listed under “Binagoongan” and simmer for 40mins-1hr or until tender
In the meantime you can pair this with a fresh ensalada by combining all ingredients under “ensalada”.
Serve and enjoy!