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1 pound pork shoulder (called “kasim” in the Filipino or Asian markets), cut in 1-inch cubes
10 whole small tomatoes, sliced, seeded
1 large whole onion, sliced
8 teaspoons Bagoong Alamang or shrimp paste (from Asian groceries in the Filipino aisle)
½ cup white vinegar
½ cup canned coconut cream
1 teaspoon black pepper powder
1 teaspoon garlic, minced
Steamed white rice, for serving
The day before, marinate the pork shoulder cubes with the onions, bagoong or shrimp paste, pepper and garlic. Place in a glass bowl that’s non-reactive and cover with a plastic wrap. Refrigerate overnight.
The next day, preheat the oven at 350 F degrees. Remove the plastic wrap cover. Add the tomatoes, vinegar and coconut cream. Blend ingredients well, but make sure the tomatoes and onions are on top.
Cover pork shoulder casserole with foil. Bake at 350 F degrees for one hour and 10 minutes. In the middle of baking, turn the pan halfway around for even cooking. Serve with rice and a mango-tomato salad on the side.
*Ingredient notes: Bagoong alamang is fermented shrimp paste.