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Binagoongan is pork sauteed/stewed in shrimp paste (bagoong) that is truly a tasty dish. And in my version, I topped it with aubergine. This is a famous dish in the Philippines with variations like adding coconut milk etc. I love cooking this for my husband because we both enjoy the flavor of bagoong plus the spiciness of the dish. I always include this recipe to my monthly rotation of food to cook just like the chicken inasal or when we have get-together with friends. Hope you will like this recipe which is easy to cook. Alright, Enough with the chit-chat guys and let’s get started!

Binagoongan with aubergine.

The secret ingredient is always LOVE

Tips for cooking Binagoongan.

  • Make sure the pork is tender.


This version of Binagoongan has a bit of spice in it and I also added aubergine or also called eggplant that compliments the dish as a whole.
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Main Course
Cuisine: Filipino
Keyword: binagoongan, pork, sauteed, shrimp paste
Servings: 6 people
Author: Mia


  • 1 kilo pork belly
  • 1/2 cup sauteed shrimp paste store bought
  • 1 piece green chili pepper cut into small pieces
  • 1 piece onion cut into small pieces
  • 3 cloves garlic crushed
  • 1 piece aubergine/eggplant cut lengthwise into 4 pcs.
  • 3 tbsp cooking oil
  • 1 tbsp salt
  • 3 cups water


  • Wash the pork belly thoroughly and cut into small pieces.
  • In a pot, put 3 cups of water and add salt then boil the pork belly until tender.
  • When the pork is tender drain the water and set aside.
  • In a wok, heat the cooking oil fry the eggplant until cooked. Set aside
  • Using the same wok add more cooking oil if need then saute garlic and onion until translucent.
  • Add the shrimp paste and stir for about two minutes.
  • Add the pork and continue stirring for 5 minutes or until the shrimp paste adhere to the pork.
  • Add the green chili and cover the wok. Simmer for about 10 minutes, taste and add salt if needed.
  • If the taste is okay with you. Place on serving bowl and put the aubergine/eggplant on top of the dish. Best serve while it’s hot. VOILA! Bon Appetit!

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