Name: Pork Binagoongan
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 500 grams pork belly (cut into bite-sized pieces); ½ cup sautéed shrimp paste (store bought); 1 piece green chili pepper (cut into small pieces); 1 piece red chili pepper (cut into small pieces); 1 medium onion (sliced); 3 cloves garlic (chopped); 1 medium tomato (sliced); 2 medium eggplant (cut lengthwise into 4 pcs. slice to 1 inch thick); 2 tbsp cooking oil; ¼ tsp salt (for seasoning); 1 cup water (add more if needed)

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Pork Binagoongan is super-easy to prepare that comes together in 30 minutes! Tender, tasty pork belly cooked in flavorful shrimp paste sauce. The eggplant and chili makes it more appetizing with a side of steamed rice!

I love cooking this pork dish 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 like kare-kare or pinakbet. This recipe is so easy to prepare and doesn’t take up much time making it great weeknight dinner idea.

Pork Binagoongan boasts a delightful combination of ingredients that come together to create a harmonious explosion of flavors. The star of the show is tender pork, typically sourced from the belly or shoulder, which is cut into bite-sized pieces. The key component that sets this dish apart is the “bagoong,” a pungent shrimp paste that infuses the pork with its distinctive savory taste.

What is Binagoongan

Binagoongan na baboy is a Filipino dish where meat like beef veggies is cooked in shrimp paste. It’s truly a tasty dish full of umami and savory flavors. This is a popular dish in the Philippines with variations like adding coconut milk or cooking it with vinegar. Other recipes make use of fresh bagoong alamang while some prefer pre-cooked shrimp paste in bottles.

In addition to bagoong, the dish features a medley of flavors, including crushed garlic, sliced onions, and juicy tomatoes, which lend their sweetness to counterbalance the pungency of the shrimp paste. Chili peppers (labuyo) or chili flakes are often added to give a spicy kick, elevating the overall taste profile. Some variations of Pork Binagoongan may incorporate green mangoes or eggplants for additional texture and tanginess.

Ingredients You’ll Need

Pork: You can use pork belly, pork shoulder, or other cuts of pork, diced into bite-sized pieces.
Bagoong (Shrimp Paste): This is a fermented shrimp paste that adds a unique umami flavor to the dish. There are different types of bagoong available, so you can choose the one that suits your taste.
Garlic: Minced garlic adds aromatic flavor to the dish.
Onions: Sliced onions are sautéed with the garlic to provide a sweet and savory base.
Tomatoes: Chopped tomatoes add acidity and balance to the flavors.
Chilies: Sliced red or green chilies can be added for a bit of heat, depending on your preference.
Sugar: Brown or white sugar is used to balance the salty and savory flavors of the shrimp paste.
Vinegar: Optionally, a small amount of vinegar is often added to enhance the flavors and balance the dish.
Water or Broth: Liquid is added to create a sauce and help tenderize the pork.
Cooking Oil: Used for sautéing the garlic, onions, and pork.
Optional Vegetables: Some variations of the dish include vegetables like eggplant, okra, or string beans.
Optional Seasonings: Depending on your taste, you might add black pepper, bay leaves, or other seasonings.

Where is the Origin of Binagoongan?

Binagoongan is deeply rooted in Philippine history and culture, reflecting the country’s fusion of indigenous, Spanish, and Asian influences. The dish’s origins can be traced back to the pre-colonial era when the Filipinos first started using bagoong as a primary flavoring agent.

Over the centuries, the recipe evolved as different regions added their own unique twists. However, the essence of Binagoongan as a flavorful pork dish remained intact. Today, it stands as a beloved Filipino pork recipe, with each region boasting its own variation.

What is the difference between Binagoongan and Bicol Express?

While both Pork Binagoongan and Bicol Express are iconic Filipino dishes, they differ significantly in taste, ingredients, and spice levels. Pork Binagoongan, as previously discussed, revolves around the combination of pork and bagoong, resulting in a savory, slightly sweet, and pungent profile.

On the other hand, Bicol Express is a combination of pork, coconut milk, shrimp paste, and an abundance of chili peppers. This gives Bicol Express its distinctively creamy, spicy, and umami-rich taste, completely setting it apart from the complex flavors of Pork Binagoongan.

Best Shrimp Paste to Use

Choosing the right kind of shrimp paste or bagoong (yes, there are different types) can greatly affect the outcome of the dish. The bagoong alamang, which is raw and saltier, can be bought in wet markets in the Philippines. It needs to be cooked first in garlic, onion and sugar before using for binagoongan.

The commercially bottled bagoong, in my personal experience, is better. It’s usually marketed as bagoong guisado and is ready to use. This saves you time since the bagoong is pre-cooked and flavorful that helps building the taste of the dish.

stew with a side of rice in a plate on top of table

Tips for Pork Binagoongan

When making Binagoongan, I usually use two different types of pork parts, pork belly (liempo) and/or spare ribs. Why the ribs? Because it makes the dish tastier and less fatty. But feel free to use what part you prefer.
Pre-cooked bagoong can be easily bought at Filipino or Asian stores near you. Taste for saltiness first in order adjust the dish accordingly.
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. You can also add string beans if you prefer.
Aside from pork, you can also try chicken or beef as protein of choice.

stew with rice in a plate with spoon and fork

How to serve and store

This pork binagoongan recipe is a tasty main course with a side steamed white rice. Aside from the rice, slices of green mango, fried eggplant or okra are great side options.
Store leftovers, if any, in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
To reheat, place in a saucepan over medium-low heat until fully heated or in the microwave at 2 to 3-minute intervals.

Bicol Express – Pork cooked in coconut milk, shrimp paste, and chilies will bring in your appetite.
Binagoongan Rice – Serve it as a side with leftover vegetables mixed in, or serve it as a main dish with pork, chicken, and/or shrimp.
Dinengdeng – A delicious and nutritious vegetable dish topped with fried fish.