Go Back
–+ servings
Pork Binagoongan

Binagoongan Recipe (Filipino Pork in Shrimp Paste)

No ratings yet
Share Print
Prep 15 minutes
Cook 50 minutes
This binagoongan recipe is packed with tender pork and a bold, savory shrimp paste sauce made for a big scoop of rice. If you love bold savory flavors, this dish needs a spot on your table.
Servings 4 servings
Course Main Course
Cuisine Filipino

Ingredients

  • Oil for frying and sautéing
  • 1 small onion chopped
  • 6 cloves garlic minced
  • 1 ½ pounds pork belly cubed
  • 2 tablespoons fish sauce
  • 2 tablespoons shrimp paste bagoong
  • 1 tablespoon vinegar
  • 1 - 1 ½ cups water
  • 2 long green chilies chopped
  • 1 to 2 teaspoons sugar optional
  • 1 large eggplant or 2 small eggplants sliced

Instructions

  1. Heat oil in a pan. Fry the sliced eggplant until tender and browned, about 2 minutes per side. Transfer to a paper towel-lined plate and set aside.
    Eggplant slices frying in hot oil in a nonstick skillet,
  2. In the same pan, sauté the onion until translucent, about 2 to 3 minutes. Add the garlic and sauté for 1 minute, until fragrant.
    Chopped onion and garlic cooking together in a skillet until softened and lightly golden.
  3. Add the cubed pork and cook until lightly browned.
    Pork belly pieces browning in the pan with onion and garlic, with rendered fat starting to collect at the bottom.
  4. Add the fish sauce and stir well to coat the pork.
    Fish sauce being poured into the skillet over lightly browned pork belly cubes.
  5. Once most of the liquid has cooked off, add the shrimp paste and stir until it clings to the pork.
    A spoonful of shrimp paste being added to browned pork belly in a sizzling skillet.
  6. Pour in the vinegar. Do not stir. Let it simmer until the vinegar has mostly evaporated.
    A small splash of vinegar being poured into the skillet.
  7. Add the water. Cover and simmer until the pork is tender, about 30 minutes.
    Water being poured from a measuring cup into the skillet with browned pork belly and shrimp paste.
  8. Add the chopped green chilies. Add sugar if you want a little sweetness to balance the saltiness, then let the sauce simmer until it reduces to your desired consistency.
    Chopped green chilies added to the simmering pork and sauce in the skillet.
  9. Add the fried eggplant at the end and gently toss to coat. Serve with rice and enjoy!
    Finished pork binagoongan in the skillet, with browned eggplant folded into the glossy shrimp paste sauce.

Nutrition

Serving1 servingCalories358 kcalCarbohydrates10.1 gProtein22.2 gFat26.1 gSaturated Fat8.4 gPolyunsaturated Fat4.9 gMonounsaturated Fat10.2 gCholesterol88 mgSodium840 mgPotassium589 mgFiber2.5 gSugar4.9 gVitamin A104 IUVitamin C17 mgCalcium38 mgIron2 mg

Video