Pork Binagoongan: Pork in Shrimp Paste
Binagoongan is pork belly stewed in sautéed shrimp paste (bagoong) with tomatoes and vinegar, often served over fried eggplant. It is intensely savory, so it needs plenty of rice.
About Pork Binagoongan
Pork binagoongan is pork simmered in sautéed shrimp paste (bagoong alamang), vinegar and tomatoes. It is intensely savory with a salty-sweet depth that comes from the fermented shrimp. The dish is traditionally served with fried eggplant or green mango to cut the richness, and with plenty of steamed rice.
Shrimp paste is a cornerstone of Filipino cooking, and in binagoongan it becomes the sauce itself. The pork is first boiled until tender, then browned and cooked in the bagoong with garlic, onion and tomato. A splash of vinegar and a little sugar balance the saltiness.
Ingredient notes
- Pork belly: its fat rounds out the salty bagoong.
- Shrimp paste (bagoong alamang): salty and funky; sautéing it mellows the raw edge.
- Vinegar: cuts through the richness; add it near the end.
- Tomatoes: add moisture and a little acidity.
Tips for the best Pork Binagoongan
- Boil the pork first. It keeps the meat tender and renders some fat.
- Sauté the bagoong. A minute in hot oil improves the flavor.
- Add sugar gradually. Balance the salt to taste.
- Do not oversalt. Bagoong is salty; taste before adding anything else.
- Serve with something fresh. Green mango or tomatoes balance the richness.
What to serve with Pork Binagoongan
Serve with a large bowl of steamed rice and fried eggplant or green mango slices.
Variations and substitutions
- Chicken binagoongan: use chicken thighs and cook for less time.
- Vegetarian: use eggplant, squash and long beans with bagoong.
- Spicy: add sliced green chilies.
- Crispy pork: fry the boiled pork before adding the sauce.
Storing and reheating
Refrigerate for up to 5 days; the flavors deepen. Reheat gently. It freezes well for 2 months.
Frequently asked questions
What is bagoong?
A fermented shrimp or fish paste widely used in Filipino cooking.
Is binagoongan very salty?
It is salty by design, so serve with plenty of rice.
Can I use another bagoong?
Bagoong isda (fermented fish) is a possible substitute but has a different flavor.
Can I reduce the saltiness?
Rinse the bagoong briefly or use less and add a little sugar and vinegar.
More Filipino recipes you might like
Pork Sinigang, Bicol Express and Lumpia.
