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Binagoongan Baboy with pork belly stewed in fresh tomatoes, shrimp paste, and chili peppers for a hearty, boldly flavored dish that’s perfect with steamed rice.

Binagoongan Baboy in skillet
Binagoongan Baboy

I cooked binagoongan baboy today so that I could reshoot the photos as well as update the recipe with cooking tips. I first published the post in 2013 during my first of blogging, and it definitely needed revamping.

Since I haven’t had this classic Filipino stew for a while, I was very excited to enjoy it for lunch and made sure I had my rice going in the rice cooker while the meat was simmering on the stove.

As you can see, I only have two shots of the final dish. I couldn’t wait to dig into the melt-in-your-mouth pork and savory sauce, and I rushed through the photography as quick as I could.

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After a couple or so shots, I went straight to the rice cooker to serve myself a generous heap, and there was my rice, still raw and swimming in water. I forgot to push the COOK lever!

Waiting a second time for the rice to cook while the pungent aroma of pork binagoongan wafted from the kitchen was the most torturous 20 minutes of my life. And then, of course, G comes up to me and suggests, “you can eat it with bread. ” I looked at him and I’m like, boy, what part of Filipinos AND rice don’t you understand?

pork binagoongan in a blue skillet

Tips on How to Make Binagoongan Baboy

  • While I prefer a leaner cut of pork for adobo sa gata, I highly recommend you go all out with the fattier pork belly in this binagoongan. Its thick cap of skin cooks to melt-in-your-mouth tenderness and renders enough fat into the sauce for incredible flavor.
  • To tame the fishy taste of shrimp paste, make sure to saute and brown it well. Better yet, use already ginisang bagoong sold in bottles at most Asian grocery instead of raw. I included instructions in the recipe notes on how to use either.
  • Do NOT skip the vinegar as along with the sugar, will help balance the strong flavors of the dish. Once added to the pot, give it a few minutes to boil, uncovered and without stirring, to cook off the acidity.
  • Commercial sauteed shrimp paste is generally sweeter than raw; do a taste test before adding additional sugar to the dish.
  • I like a lot of heat and usually add a couple of minced chili peppers. Scrape off the seeds and veins before chopping or omit the peppers altogether if you don’t care for the spice.
  • Eggplant is a classic accompaniment to this classic Filipino pork stew. Cut the vegetable into 1-inch thickness, pan-fry until tender and lightly browned, and toss in with the dish during the last few minutes of cooking or serve on the side instead.

More Binagoongan Recipes:

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Binagoongan Baboy in skillet
Binagoongan Baboy
Prep Time
15mins
Cook Time
1hr
Total Time
1hr15mins

Binagoongan Baboy with pork belly stewed in fresh tomatoes, shrimp paste, and chili peppers for a hearty, boldly flavored dish that's perfect with steamed rice.

Course:Main Entree
Cuisine:Filipino
Keyword:binagoongan baboy, pork binagoongan
Servings: 4Servings
Author: Lalaine
Ingredients
  • 1tablespooncanola oil
  • 2poundspork belly,cut into 1-inch cubes
  • 1onion, peeled and chopped
  • 4clovesgarlic, peeled and minced
  • 2tablespoonssauteed shrimp paste
  • 2large tomatoes, chopped
  • 1/4cupvinegar
  • 1cupwater
  • 2Thai chili peppers, chopped
  • 1teaspoonsugar (see recipe notes)
  • salt and pepper to taste
Instructions
  1. In a wide pan over medium heat, heat 1 tablespoon of oil. Add pork cubes and cook until they begin to brown and render fat.

  2. Add onions and garlic and cook until softened.

  3. Add shrimp paste and cook, stirring occasionally, for about 1 minute.

  4. Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.

  5. Add vinegar and simmer, uncovered and without stirring, for about 2 to 4 minutes.

  6. Add water, chili peppers, and sugar, if using. Stir to combine.

  7. Lower heat, cover, and simmer until pork is fork-tender and sauce is reduced.

  8. Season with salt and pepper to taste. Serve hot with fried eggplant and steamed rice.

Recipe Notes

If Using Raw Shrimp Paste: Cook the pork cubes until lightly browned and remove from the pan; keep warm. Proceed with the recipe but make sure to saute the shrimp paste longer, about 3 to 5 minutes or until it darkens in color. Return the pork cubes in the pan and continue with the rest of the steps, adding the sugar along with the water and chili peppers.

Commercial sauteed shrimp is usually sweet in taste so taste test before adding sugar to the dish.

 

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