What is Pork Binagoongan?
Pork Binagoongan, one of my personal favorite, is a spicy and salty pork dish that always hits the spot. Pair it with a cup of steaming rice and you’ll know what I’m talking about.
The combination of bagoong, pork, and chilies gives this dish it’s appetizing character. Fortunately for us, it’s really easy to prepare this dish.
Start with cooking the pork. Cut them into small cubes about 1 inch in size. Lay them all over a medium-sized pan to ensure even cooking.
Add 1/4 cup of water and cover the pan. Bring it to a simmer with the heat set to low. Wait for it to dry up a little so fat starts to render.
Continue frying the meat until it turns golden brown. Remove the meat from the pan and set it aside.
Using the rendered fat in the pan, sauté the onion, garlic, and tomatoes. (You may need to add some cooking oil.)
Scrape the brown curds formed at the bottom of the pan and allow it to mix with the sautéed tomatoes
Once the onion becomes translucent, place the pork back into the pan. Add in the ginger and the bagoong or shrimp paste.
What is Bagoong?
Bagoong is fermented fish or shrimp paste that is salty and widely used in Filipino cooking,
Pour in the white vinegar and simmer the pan without stirring.
This is being done in order for the vinegar to be fully absorbed by the meat before it dries out. Otherwise, the meat will just be sour on its sides and not as flavorful inside.
Add the remaining 1 cup of water and sugar. With the lid on, allow the liquid to come to a boil for about 10 minutes.
Garnish with green chilies, if preferred. And there you have it… Pork Binagoongan. Enjoy!
- 1 pound pork belly cut into serving pieces
- 1 1/4 cup water divided
- 2 tablespoon garlic minced
- 1 medium onion chopped
- 2 green chilies or adjust according to preference
- 1 large tomato diced
- 4 tablespoons shrimp paste bagoong
- 3 tablespoons white vinegar
- 1 teaspoon brown sugar
- 1 teaspoon grated ginger
- Place the pork pieces in the pan and spread in a single layer. Pour 1/4 cup water, then cover and allow to simmer until water has completely evaporated. Mix and stir until meat have golden crust. Transfer the pork to a plate and set aside.
- In the same pan, sauté onion, garlic and tomato using the rendered fat, adding 1 tablespoon of oil if necessary.
- Return the pork to the pan, together with grated ginger and shrimp paste. Pour in white vinegar and let simmer without stirring, about 3 minutes until acid has evaporated.
- Add the remaining 1 cup of water and sugar. Allow the liquid to come to a boil then reduce heat to simmer, with the lid on, for about 10 minutes or until the meat is tender. Garnish with green chilies, if preferred.