What is pork binagoongan?
Binagoongan is a traditional Filipino dish made with pork, shrimp paste and other spices. It’s a delicious combination of salty and sweet that is sure to please your taste buds. The unique flavour comes from the fermentation of the shrimp paste, which adds an earthy depth to the dish. Pork binagoongan is typically served over white rice and garnished with scallions and crispy garlic chips.
Some prefer a spicy version of binagoongan, including myself and that’s what we’re going to go over how to make today. For a little heat, we’ll be using one Thai bird’s eye chilli, but feel free to omit this if that’s your preference. As far as variation goes, we’ll also be using eggplant, which is how I’ve always had pork binagoongan.
I’ll never forget the first time I tried pork binagoongan. The restaurant had a cosy atmosphere with tables and chairs snug next to each other and the menu was full of traditional Filipino dishes, including my what’s now one of my favourites: binagoongan.
When the dish arrived, it looked delicious. The pork belly was cooked to perfection and the eggplant added a nice touch of sweetness. But what set this dish apart from all others was its spiciness – it had me sweating within minutes!
After finishing every last bite, my wife and I agreed that it was one of the best Filipino meals we’d ever had. Despite my burning mouth and lips, I savoured every single second of it. In fact, we went back several times afterwards just for another bite of that unforgettable pork binagoongan.
How to Cook Pork Binagoongan
- 1 ½ lb pork belly, cut into cubes
- 2 tomatoes, cubed
- 1 Chinese eggplant, sliced
- 3 ½ cups pork stock
- 3 tablespoons, white Shanghai vinegar
- 4 tablespoons bagoong alamang (shrimp paste, preferably spicy)
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 1 Thai bird’s eye chilli, sliced
- 2 tablespoons white sugar
- ⅛ teaspoon ground black pepper
- 3 tablespoons olive oil
- Heat the olive oil in a medium-sized pot.
- Start by sauteing onions, garlic, and tomatoes. Once the onions have become soft and translucent, add the pork belly and continue cooking until the pork belly turns light brown.
- Stir in shrimp paste (bagoong alamang) and cook for five minutes.
- Add the vinegar and bring to a boil. Stir and cook for 2 minutes.
- Add the pork stock, cover and bring to a boil. Lower to medium heat and continue to cook for 40 minutes or until the pork gets tender. Add water or more pork stock, as needed.
- Stir in the eggplant and Thai bird’s eye chilli then cover the pot, cooking for 3 minutes.
- Season with sugar and ground black pepper.
- Serve over hot white rice, enjoy!
How to Store Pork Binagoongan
If you don’t want to eat your pork binagoongan right away, you can seal tightly in a jar and store in your fridge for up to 2 weeks. Some say the taste gets better with time, as the dish takes on more fermented shrimp paste flavours. If you want it to last even longer, omit the tomato and eggplant.
Pork binagoongan is a classic Filipino dish that’s sure to please your taste buds. Whether you like it spicy or mild, this dish has so much flavour and texture. Give our recipe a try the next time you’re looking for something new and delicious!