Pork Binagoongan Recipe

 **Discovering the Bold Flavors of Pork Binagoongan**  

If you're looking to explore the vibrant world of Filipino cuisine, pork binagoongan is a dish that simply cannot be missed. This savory, flavorful stew brings together tender pork, aromatic spices, and the unique punch of shrimp paste in a way that’s utterly unforgettable. Often made with succulent pork belly, this dish captures the heart of traditional Filipino cooking.  

At the core of pork binagoongan lies the magic of *bagoong*, or shrimp paste—a staple ingredient in many Filipino households. Made from fermented krill (tiny shrimp-like crustaceans), *bagoong* adds an unmistakable depth of flavor to any dish. Its salty, umami-rich profile has made it a beloved companion in iconic recipes like kare-kare and batchoy.  

Cooking pork binagoongan is as much about technique as it is about flavor. Sautéing the pork with onions, garlic, and tomatoes creates a rich, savory base, which perfectly balances the boldness of the shrimp paste. The result? A dish that’s hearty, satisfying, and bursting with layers of flavor.  

Whether you're a long-time fan of Filipino food or trying it for the first time, pork binagoongan is a must-try recipe that celebrates the essence of the Philippines: bold, vibrant, and unapologetically delicious.

Ingredients

• 1 1/2 cup pork belly
• 2 tomato cubed
• 1 eggplant sliced
• 2 long green pepper. sliced
• 2 1/2 cups water
• 3 tablespoons white vinegar
• 4 tablespoons bagoong alamang
• 1 onion chopped
• 3 cloves garlic minced
• 1/8 teaspoon ground black pepper
• 3 tablespoons cooking oil

Instructions

1. Heat oil in a pan. Saute onion, garlic, and tomato.
2. Once onion and tomato softens, add pork. Saute until pork turns light brown.
3. Add bagoong alamang (shrimp paste). Cook for 1 minute.
4. Pour vinegar. Stir. Add water. Let boil. Cover the pan and cook in low heat for 45 minutes or until pork tenderizes.
5. Add eggplant. Cover and cook for 5 minutes.
6. Put long green pepper and season with ground black pepper.
7. Transfer to a serving plate. Serve with warm white rice.

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