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Pork Binagoongan

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 Time5 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course
Cuisine: Filipino
Keyword: binagoongan, pork, pork binagoongan recipe
Servings: 6 people
Author: Mia


  • 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!