Binagoongang Baboy or Pork Binagoongan is a delicious Filipino pork dish cooked in bagoong or fermented shrimp paste. It is an all-time Filipino favorite pork bell dish loaded with flavors. With this Binagoongang Baboy or Pork Binagoongan recipe, bagoong alamang was used but feel free to use sauteed shrimp paste or ginisang bagoong from a bottle.
Binagoongang Baboy or Pork Binagoongan is easy to make using simple ingredients that most Filipino household already have in their pantry. So delicious and best when served with steamed vegetable or eggplant with lots of steamed rice. There are many versions on how to cook Binagoongang Baboy and I must say, this recipe is one of the best!
The pork belly is cooked until brown and sauteed in onions, garlic and shrimp paste. It is slowly simmered until pork is tender and sauce thickens. Binagoongang Baboy has the combination of the saltiness, sourness and sweetness. This flavorful Filipino pork dish will make you carve for more and more rice. Binagoongan Pork or Pork Binagoongan can be spicy, salt or sweet, depending on how it is prepared.
Give this simple recipe a try and make dinner extra special or save this link for later use. Check the video below on how to make Binagoongang Baboy or Pork Binagoongan. Don't forget to check related recipes below. Click on name link below the pictures to see complete recipes. Follow Casa Baluarte on Facebook, YouTube, Pinterest and Instagram for more delicious home-cooking recipes and easy to follow cooking videos.
Like and Share this Binagoongang Baboy recipe. Please SUBSCRIBE to our YOUTUBE channel for more delicious home-cooking recipes and dishes. For question or concern, leave a comment below or email me at firstname.lastname@example.org or connect thru Casa Baluarte's Facebook page or YouTube channel.
- 1 tbsp canola oil
- 2 lbs pork belly, cut into 2 inch cubes
- 1 medium onion, chopped
- 6 cloves garlic, chopped
- 1/2 cup bagoong alamang (shrimp paste), rinsed once and drained well
- 2 large tomatoes, chopped
- 1/2 tsp ground pepper
- 1-2 tbsp sugar or to taste
- 3 pieces bay leaves
- 5 chili peppers, sliced
- 1/4 cup vinegar
- 2-3 cups water or as needed
- Using a wide skillet or a pan, heat over medium-high heat and add cooking oil. Add pork belly and fry until brown for about 10 minutes until fat has rendered while stirring occasionally.
- Push pork to the sides of the pan and add onions. Cook for about 30 seconds. Add garlic and stir. Cook until soft and fragrant for about a minute. Add shrimp paste and cook for about a minute while stirring constantly until pork is coated with bagoong. Add tomatoes and stir to combine. Allow to cook for about 2 minutes or until softened.
- Season with ground pepper and sugar. Stir to combine. Add bay leaves, chili peppers, vinegar and water. Bring into a quick boil for about a minute and stir. Cover pan and reduce heat to medium-low. Allow to simmer for about 30-45 minutes until pork is fully tender and sauce is reduced while stirring occasionally. Add salt as needed.
- Transfer in a serving dish and serve while hot with steamed okra or fried eggplant over steamed rice. Enjoy!
(click on name link below the pictures to see complete recipes)