Pork Binagoongan
“Pork Binagoongan is a flavorful Filipino dish that’s quick and easy to prepare. Made with pork belly cooked with fresh tomatoes, shrimp paste, bitter gourd and eggplant, this pork dish is brimming with umami and salty flavor and best served with steaming rice.”
Making this pork binagoongan or binagoongang baboy takes one pan and an hour to prepare! This typical Filipino pork dish is made with pork belly cooked with fresh tomatoes, shrimp paste, and with the addition of bitter gourd (ampalaya) and eggplant (talong), you’ll definitely ask for more.
What I love about pork binagoonan aside from its flavor is that it cost-effective because a little serving of binagoongan can go a long way. Since the dish is salty it requires a lot of steamed rice (extra rice please!)
Post Contents
WHAT IS BINAGOONGAN
Binagoongan is a Filipino cooking style in which meat and/or vegetables are cooked with “bagoong,” also known as “alamang“, a fermented fish or shrimp paste condiment. Acetes shrimp are the sort of shrimp used to make bagoong alamang. These are Asian shrimp that are modest in size.
Pork is the most customary ingredient in binagoongan, but chicken and eggplants are also popular. There could be various regional variations as there are with most Filipino foods.
This cuisine is comparable to Bicol Express, a traditional delicacy from the Philippines. The key distinction is that it contains coconut milk and is designed to be quite spicy. Pinakbet and Dinengdeng are two other classic Filipino cuisines that include bagoong.
WHAT IS PORK BINAGOONGAN
Pork binagoongan is a Filipino dish made with sautéed shrimp paste and pork. This salty, flavorful, and sour meal is one of those Filipino classics that I believe should be included in my blog’s recipe collection.
Many Filipinos who have relocated to another country misses this dish from their homeland. I understand because I was in a similar situation. Despite its foul odor, Filipinos adore pork binagoongan. This dish can be prepared in a variety of ways, but Filipinos will always enjoy it regardless of how it is prepared.
In this recipe, I used pork belly. And to make it more interesting and nutritious, I added bitter gourd and eggplant.
Except for the addition of the ampalaya and talong, this is a conventional binagoongan dish. You can omit the bitter gourd and eggplant if so desired. If you want it to be spicy, add Thai chili pepper or siling labuyo. You can also use store-bought spicy shrimp paste.
PORK BINAGOONGAN INGREDIENTS
Pork belly. The main protein and sliced into 1-inch pieces. This fatty cut has a thick cap of skin that cooks to melt-in-your-mouth tenderness while also rendering fat into the sauce for wonderful taste. Pork shoulder is a wonderful choice if you like a leaner cut of meat.
Sauteed shrimp paste. Instead of raw bagoong, I recommend using a sautéed shrimp paste in order to cut cooking time. Also store-bought have variety of flavors such as regular, spicy and sweet. Whichever you prefer to use, always taste test first and increase in small quantities until you get your desired saltiness and sweetness.
Vinegar. Balances the intense salty flavor of the dish. Allow for a few minutes of boiling time, uncovered and without stirring, to simmer off the acidity.
Garlic, onion and tomatoes. The basic ingredients of Filipino ginisa dishes.
Sugar. Just like the vinegar, it aids in the balancing of flavors. You may need to adjust according to the shrimp paste used.
Salt and pepper to taste.
Bitter gourd and eggplant. These vegetables are optional additions but I recommend using them as it adds extra flavor in the dish. Try it and let me know how it turns out J
HOW TO MAKE
Cooking pork binagoongan is pretty easy and straight forward.
Begin by sautéing the garlic and onion. Then add the pork belly and cooked until it is light brown.
Note: If using a raw bagoong, cook it first before adding the pork belly.
Once the pork is no longer pink, you can add the tomatoes, shrimp paste, and mix to combine. Then combine the water and finally the vinegar. Taste and add the sugar, salt and pepper.
Cook for about 40-45 minutes or until pork is tender.
If using bitter gourd, add at this point but don’t stir and let it cook for another 8-10 minutes covered.
Fry the eggplant if using.
Transfer to a serving dish and enjoy with steaming rice with your family.
PREPARING AND COOKING TIPS
- Pork belly chops were utilized in this dish because they have a favorable fat-to-meat ratio. However, if you wish, you can utilize other pork portions. You can also use beef or chicken.
- If you want to lessen cooking time, you can cut your pork belly into smaller pieces.
- Before you use your bagoong, give it a taste test. Commercially prepared sautéed shrimp paste is usually sweet and some may be saltier than others, so keep that in mind when adjusting the rest of the ingredients.
- If using raw shrimp paste, sauté it first and cook it for a further 3-5 minutes, or until it darkens in color.
- Once the vinegar has been added to the meat, do not stir. Allow it to simmer until the acidity has dissipated. The saltiness of the shrimp paste will be offset by the vinegar.
- If using ampalaya, after tossing it in, do not stir and cover the pan so that it will minimize the chance of rendering a bitter taste.
- Add Thai chilies or siling labuyo to make a spicy pork binagoongan.
HOW TO SERVE
Pork binagoongan has a distinct salty and umami-rich flavor, which is why it’s best served with steaming white rice and almost never served alone. Serve it with fried eggplant and steamed okra as a side dish.
HOW TO STORE
Refrigerate leftovers for up to 3 days or freeze for up to 2 months in a jar with a tight-fitting cover.
Reheat in a saucepan over medium-low heat or in the microwave for 2 to 3 minutes at a time until fully heated.
There you have it! Enjoy this pork binagoongan with your family and friends!
If you’ve tried this recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!
Pork Binagoongan Recipe
Equipment
- Cooking pan and wooden spoon
- Chopping board and knife
- Measuring cups and spoons
Ingredients
- 1 tablespoon canola or olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 kilogram pork belly, cut into cubes
- 3 large tomatoes, chopped
- 3-4 tablespoons sautéed shrimp paste, regular or spicy
- ½ cup water
- 2 tablespoons vinegar
- 1 teaspoon sugar
- salt and pepper to taste
- 1 piece bitter gourd (ampalaya), chopped , optional
- 2-3 pieces eggplant, divided into 4 , optional
Instructions
- In a cooking pan, heat the oil over medium-high heat.
- Sauté garlic and onion until fragrant and translucent. Add the pork belly and cook until the pork belly is no longer pink, about 5 minutes.
- Toss in the tomatoes, shrimp paste, and water and mix until well blended.
- Let it simmer for about 5 minutes then pour in the vinegar. Allow the mixture to come to a boil before stirring.
- Cover and bring to a boil. Reduce to medium heat and simmer for another 40-45minutes, or until the meat is tender.
- Add sugar, salt and pepper to taste.
- If using, add bitter gourd on top and cover. Cook for another 8-10 minutes before stirring.
- Transfer to a serving dish and serve with fried eggplant and steamed okra.
- Share and enjoy!
Video
Notes
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