Kapampangan-style Pork Ragù

Ingredients

In this Kapampangan adaptation of the Italian ragù, we incorporate local Kapampangan ingredients such as bagoong (shrimp paste) and atsuete (annatto seeds) to infuse the dish with a distinct flavor profile. These additions give the ragù a unique Kapampangan twist, setting it apart from the traditional Italian version. We alse have the original recipe for Ragù alla Romagnola, so you can check it out.

• 500 grams (1.1 lbs) pork shoulder, cubed 500 grams (1.1 lbs) pork shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons bagoong (shrimp paste) 2 tablespoons bagoong (shrimp paste)
• 1 tablespoon atsuete (annatto seeds), soaked in 2 tablespoons water 1 tablespoon atsuete (annatto seeds), soaked in 2 tablespoons water
• 1 cup tomato sauce 1 cup tomato sauce
• 1 cup water 1 cup water
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until fragrant and translucent.
2. 2.
   Add the pork cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, bagoong, and soaked atsuete seeds along with the water. Cook for a few minutes until the tomatoes start to soften.
4. 4.
   Pour in the tomato sauce and add the bay leaf and dried oregano. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
6. 6.
   Adjust the seasoning if needed and remove the bay leaf before serving.

Treat your ingredients with care...

• Bagoong — Bagoong is a fermented shrimp paste commonly used in Filipino cuisine. Its strong flavor adds depth to the dish. If you prefer a milder taste, you can reduce the amount of bagoong or opt for a milder variety.

Tips & Tricks

• For a richer flavor, marinate the pork in the bagoong and atsuete mixture for a few hours before cooking.
• Serve the Kapampangan-style Pork Ragù with a side of pickled vegetables or atchara to balance the richness of the dish.
• If you can't find atsuete seeds, you can substitute with annatto powder or omit it altogether. However, the atsuete seeds add a vibrant color to the dish.

Serving advice

Serve the Kapampangan-style Pork Ragù hot with steamed rice or pandesal. Garnish with chopped spring onions or cilantro for a fresh touch.

Presentation advice

Present the Kapampangan-style Pork Ragù in a deep serving dish, allowing the rich sauce to envelop the tender pork pieces. Sprinkle some chopped parsley or cilantro on top for a pop of color.