Pork Binagoongan is super-easy to prepare that comes together in 30 minutes! Tender, tasty pork cooked in shrimp paste. The aubergine and green chili makes it more appetizing!
Binagoongan is pork sauteed/stewed in shrimp paste (bagoong) 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. It’s always included in my monthly rotation of dishes to make just like chicken inasal or when we have a get-together with friends. I hope you will like this recipe which is so easy to cook. Alright, Enough with the chit-chat guys and let’s get started!
How to make Binagoongan
When making Binagoongan, I usually use two different types of pork parts, pork belly (liempo) and spare ribs. Why the ribs? Because it makes the dish tastier and less fatty. But feel free to use what part you prefer. After cutting the meat into small sizes, boil in water with salt, bay leaf, peppercorn, and vinegar until tender. Boiling along with vinegar helps get rid of the pork’s odor. While waiting for the pork to cook, you can start preparing the vegetables like aubergine, green chili, garlic, and onion.
Once the pork is tender, drain the water and set aside. Heat oil in a deep pan and fry aubergine until a bit wilted then remove and set aside. Saute onion and garlic then add the pork and cook for a few minutes. Pour in the shrimp paste and stir to coat the meat. Tip in the green chilis and stir then cover to simmer. Lastly, add the cooked aubergine and stir in to distribute. Wait for 3-5 minutes and voila! It’s ready to serve. I highly recommend eating it with steamed rice.
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Tips for Pork Binagoongan
- I used raw shrimp paste for this recipe. You can use store-bought shrimp paste that comes in bottles.
- Eggplant is normally added to this classic Filipino pork stew. Cut the vegetable into 1-inch thickness, pan-fry until tender and lightly browned, and add to the dish at the last minutes of cooking.
- ½ kilo pork spare ribs and ¼ kilo pork belly or as per your preference
- ½ cup raw shrimp paste or use store bought
- 2 pieces green chili pepper cut into small pieces
- 1 medium onion cut into small pieces
- 2 cloves garlic crushed
- 1 medium aubergine/eggplant cut lengthwise into 4 pcs. slice to 1 inch thick
- 3 tbsp cooking oil for frying aubergine
- 2 tbsp cooking oil for sautee
- ¼ tsp ground black pepper
For boiling pork
- 5 cups water
- ½ tsp whole peppercorn
- 1 tbsp salt
- 3 tbsp vinegar
- Wash the pork thoroughly and cut it into small pieces.
- In a pot, put 5 cups of water and add salt, peppercorn, bay leaf, and vinegar. Bring to a boil until pork is tender.
- When the pork is tender drain the water and set aside.
- In a deep frying pan, heat the cooking oil and fry the eggplant until cooked. Set aside
- Using the same pan add more cooking oil if needed then saute garlic and onion until translucent.
- Add the pork and stir-in with the onion and garlic. Let simmer for 5 minutes.
- Add the shrimp paste and stir for about two minutes.
- Add the green chili and ground black pepper, stir and cover the pan. Simmer for about 10 minutes.
- Check the taste and adjust with seasoning if needed. Add cooked aubergine and simmer for 3-5 more minutes or place on a serving bowl and put the aubergine/eggplant on top of the dish. Best serve while it's hot. VOILA! Bon Appetit!