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A few years ago I bought a jar of Filippiono fermented shrimp paste called Bagoong alamang in an Asian grocery, simply out of curiosity. When I looked up what to do with it I was delighted to learn that one of its main uses is actually to make a sauce for pork.

Szechuan Pork Stir Fry


Based on what I learned from Fuchsia Dunlop's "Land of Plenty" here is a simple improvised stir fry that should be resonably authentic and could be part of a Szechuan family meal.