PORK BINAGOONGAN
Tita Becky •
Oct 14, 2025
An underrated Filipino dish outside of the Philippines that deserves just as much attention as Adobo and Lumpia is “PORK BINAGOONGAN”. Tender and fatty pork belly in a rich shrimp paste sauce. It’s bursting with umami! It’s so good paired with steamed white rice.
Ingredients (10)
Ingredients (10)
Instructions
On a preheated wok or pan over medium-high heat without oil, add pork belly chunks (2 lb), let the fat render, and brown the meat on its fat. This step took about 15-20 minutes.
Add garlic (3 cloves) and onions (½ small) and saute until fragrant.
Add tomatoes (1 large) and saute for a few minutes.
Add bagoong (2 Tbsp) and saute for another minute.
Add water (1 ½ cups), cover, and bring to a boil to reduce heat to low-medium and simmer until the water has reduced by half and the meat is soft and tender.
Add eggplant (1 large) and saute. Cover and cook for 5 minutes or until eggplant softens.
Taste it salt ( to taste) or fish sauce ( to taste) and pepper ( to taste) are needed.
Serve with steamed white rice and enjoy!
Notes
Notes
- I used store-bought sautéed Bagoong in a jar. You can easily find it at any Asian supermarket. It’s already cooked in spices, salt, and sugar. It’s very salty and flavorful, so I didn’t add any more salt. But feel free to add salt or fish sauce if needed.
- You can also add red or green chilis for heat.
- You can also use pork shoulder sliced into thick chunks
- Adjust bagoong and fish sauce to your liking. 2 heaping tbsp is perfect for me, but add more if you want more saltiness.
