Easy Pork Binagoongan

Easy Pork Binagoongan is a yummy Filipino dish made with pork meat and seasoned with shrimp paste. It is savory, slightly sweet, and salty, with strong umami flavors. Another crowd-pleaser for everyday and special occasion meal to pair with cooked white rice on the side.

I remember high school and college days when I go to karendiria and always hoping binagoongan is in the menu. No doubt, this is one of the classic dish often serves in the turo-turo or karendiria. It is one of our all time favorite pork dish. I can't get enough of one serving, it is so good!

Why you will this recipe

• Pork binagoongan is easy to cook, with just a few steps. Made with minimal ingredients that you may already have in your kitchen.
• This dish is savory, a little bit sweet, salty, and spicy. The good thing about this dish is you can customize it according to your taste. Adjust each ingredient accordingly to your own liking.
• The pork is simmered until it is so tender it melts in your mouth with every bite. Tasty dish to pair with cooked white rice.
• If love more comfort food recipes, be sure to check my:
  • Pakbet Ilokano
  • Ginisang Gulay
  • Ginataang Gulay

Ingredients

With just a few ingredients, you can make this savory dish in the comfort of your home. In the recipe box below, you can find the full recipe with the exact measurement of the ingredients and nutritional information.

• Pork belly - Pork belly is the popular choice to cook pork binagoongan because of the fats that give tons of flavors to the dish. However, you can opt for other pork cuts with some marble fats, such as pork butt, pork shoulder, or pork chops.
• Shrimp paste - Shrimp paste or bagoong alamang in Tagalog is a key ingredient to this dish. It tastes salty but enhances the flavor of the dish. You can substitute this with regular fish sauce or fermented fish sauce that you can find in all Asian Stores in the sauce department.
• Tomatoes - The tomato will release its acids when cooked which is slightly sweet and sour, and it adds to the taste of the sauce.
• Thai red chili and Jalapeno pepper - To give some heat and spice to the dish. Skip it if you are not a fan of spicy flavor.
• Brown sugar - To balance out the saltiness of this yummy dish, add a bit of sugar.

Instructions

In a skillet with cooking oil over medium heat, saute onion and garlic together until fragrant, about 2-4 minutes, stir often.

Add sliced pork belly and cook until the pork belly turns light brown. You can sear all the sides in high heat by leaving it undisturb for about 2 minutes each sides. Be sure to push the aromatics in the side to avoid burning.

Add shrimp paste and tomatoes. Crush the tomatoes, stir and cook on low to medium heat until the meat is tender. Add a half cup of water if needed. Let the pork simmer in with the tomatoes and shrimp paste. At this time, just chillax and and let the dish do its magic.

When it is almost done, add the sugar, Thai red chili and jalapeno pepper. Cook for about 3-5 more minutes. Taste and adjust the seasoning with fermented fish sauce and ground black peppercorn if needed. Serve with warm cup of rice, enjoy.

Helpful Tips

• To make this dish more nutritious, adding vegetables is a great idea. Try adding eggplant, string beans, or squash. Adding water spinach or kangkong to get some greens on your plate is a healthy addition.
• For a creamy and thick pork binagoongan sauce, add coconut milk.
• You can use left-over lechon kawali or bagnet to make pork binagoongan much easier and faster.
• You can sear the pork by frying them first. This is a good idea to render and eliminate some but not all of the fats.
• No shrimp paste? You can use fermented fish sauce or regular fish sauce. Just cut the measurement in half or add a few tablespoons to start.
• The saltiness of the dish is from the shrimp paste. Start by adding a few tablespoons of alamang and adjust it while you cook and before serving.
• Did you add too much salt? Add a tablespoon or two of vinegar and brown sugar.

Questions and Answers

Storage and Reheating tips

• Storage: Allow the dish to cool and transfer it into a glass container with a lid. Pork binagoongan leftovers last in the refrigerator for a week. It will last for up to three months in the freezer. Defrost in the fridge overnight or let it thaw at room temperature for an hour, then reheat.
• Reheat: Transfer the leftovers into a saucepan and reheat in low-medium heat until warm through, stirring occasionally. You can also use a microwave for 30 seconds interval until it is warm. Use a paper towel to cover while microwaving to avoid drying out.