Ginisang Bagoong


Ginisang Bagoong is prepared with tiny fermented  shrimps sauteed in onions, garlic and tomatoes with sugar and vinegar. Ginisang Bagoong is commonly eaten as a condiment on various Filipino dishes and best paired with slices of green mangoes. Ginisang Bagoong is best for Kare-Kare and cooking Pinakbet and other exciting Filipino dishes. This Ginisang Bagoong with Pork recipe is not your ordinary store bought sauteed shrimp paste. So delicious and pwede na pang ulam!

Learn how to make Ginisang Bagoong by watching the easy to follow video below. Don't forget to check related recipes below by clicking on the name links below the pictures to see complete recipes. Follow Casa Baluarte recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos. 

Ginisang Bagoong is an essential Filipino condiment. You can dip green mangoes and jicama (singkamas) or for me, I love it over hot steamed rice with fried talong. I usually make jars of Ginisang Bagoong with Pork but I only have a cup left in the fridge from cooking Pork Binagoongan. In Ilonggo, we call Ginisang Bagoong as Gingisa nga Ginamos. Normally Filipinos makes Ginisang Bagoong sweeter by adding sugar, while others prefer the original salty, while some Filipinos likes it very hot and spicy so feel free to adjust the saltiness, the sweetness and the spiciness of this Ginisang Bagoong recipe. 

  • 1 cup bagoong alamang or shrimp paste
  • 1/4 lb pork with fat, cut into cubes
  • 1/2 cup water
  • 1 small onion, chopped
  • 5 cloves of garlic, minced
  • 1-3 pieces chili peppers
  • 1 large tomato, chopped
  • 1/4 teaspoon ground pepper
  • 1-2 tablespoon sugar
  • 1 tablespoon vinegar

  1. Rinse off excess salt from bagoong alamang in cold running water. Drain excess water and set aside.
  2. Heat a wide pan over medium-low heat. Add pork with fat and water. Cover the pan and allow pork to cook for about10 minutes while stirring occasionally. Continue to cook until pork begins to brown and render fat.
  3. Add onions and garlic to the pan. Allow onions and garlic to cook until softened. Add chili and chopped tomatoes. Cook until tomatoes softened and release juice for about 3-5 minutes. 
  4. Add drained bagoong alamang or shrimp paste to the pan and allow to cook for few minutes. Add ground pepper and a tablespoon of sugar (add another tablespoon if you prefer a little sweeter). 
  5. Add vinegar and let it simmer without stirring. Continue to cook over low heat for about 10 minutes while stirring occasionally. Add more chili peppers if you prefer more spicy and salt as needed. Serve as a condiment or over rice. Enjoy!

(click on name link below the pictures to see complete recipes)



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