Buro or Pickles

Batangas has not forgotten the art of making buro or pickles, and many markets still sell these in large containers.

Batangas lomi

Batangas lomi, invented in Lipa City, is notable for the absence of vegetables and its thick delicious broth.

Buchi-buchi

Buchi-buchi, a traditional Filipino snack, is still sold in many markets around Batangas.

Sundot-Saging

Those of younger generations will probably say banana cue, but there are those in Batangas who still refer thos favorite as sundot-saging.

Pinindot

Called bilo-bilo or paridusdos elsewhere, Batangas' pinindot is frequently just plain rice balls sometimes with bits of sweet potato or nangka.

Binagoongang Baboy (Pork with Shrimp Paste)

The binagoongang baboy complete with red chili and coconut milk.

The binagoongang baboy is one traditional Filipino dish that is so easy to make even those with little cooking experience can accomplish it with no trouble at all.  Moreover, it is a delicious dish that can be cooked quickly.  This recipe gives instructions for two variants of this dish:  one with coconut milk and the version without.  Either way is just as good and boils down to a matter of personal preference.

Ingredients:
1 kilo pork liempo
4-5 cloves garlic, crushed or minced
1 medium-sized red onion, chopped
4 finger chili (green siling haba) sliced diagonally
¼ cup shrimp paste (bagoong alamang)
1 ½ cups water
3-4 red chili (labuyô, optional)
1 ½ cup coconut milk (optional)

This version of the binagoongang baboy is ready to go even without the coconut milk.

Instructions:
  1. Place pork liempo and water in a wok or pan.  Bring the water to a boil and simmer until all the water has evaporated and the lard starts to come out.  Stir the pork until brown.
  2. Set the pork to one side and saute garlic and onion.
  3. Add shrimp paste and stir for a minute or two.
  4. Add finger chili and stir for a minute.  At this point, the dish is really ready for serving so the next two numbers are optional.
  5. For those who want a spicier bite to this dish, the red chili may be added at the same time as the finger chili.
  6. Add the coconut milk and wait for it to boil.  Simmer for a minute or two, stirring occasionally.
  7. Turn off the heat. That’s it! You’re ready to serve.
Makes 6-8 servings.

Got a recipe that you wish to share? Send this with photos to contact@foodbatangas.com.