Pork Binagoongan (Pork in Shrimp Paste) is an authentic Filipino recipe. This recipe involves deep frying of pork and sautéing with shrimp paste.
Since the taste of shrimp paste is dominant, vinegar, water, and sugar are added to balance the salty taste. You can also lessen the saltiness by not adding too much shrimp paste.
I really love this dish because it smells so good while being cooked. I can really feel my mouth watering whenever this dish is being prepared. ^_^
Pork Binagoongan is very tasty and it is best served with hot steamed white rice.
So my brother prepared this dish for our lunch today and I’d love to share with you the recipe that he used.
- 1 kilogram pork belly
- 2/3 cup bagoong (shrimp paste)
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 12 cloves garlic, minced
- freshly ground black pepper (add to taste)
- Chop pork belly into small pieces.
- In a frying pan, add the pork, 1 cup water, and 4 tbsp of oil together. Bring to a boil and cook until water has completely evaporated.
- Continue to cook until the pork fat releases the oil. Add the garlic and adjust the heat to medium. Fry the pork on its own and continue doing so until brown and crispy.
- Add 2 tbsp of water and vinegar to deglaze.
- Add bagoong (shrimp paste) and sugar. You can also add 1 tsp cayenne pepper if you want it to be spicy. Cook while continuously stirring for 2 minutes.
- Serve with hot steamed white rice.
As you would notice, this is a very minimalist recipe. There are other recipes which make use of tomatoes, onions, chili, and sometimes even coconut milk.
Also, my brother decided to stop frying before the pork becomes so brown and crispy. But if he did continue, it would result to a Crispy Pork Binagoongan. If you’re too unsettled with the sight of too much oil, you can remove the excess oil before serving. But here in the Philippines, we get some of the oil and spread it on the rice for added flavor. 🙂
Let me know what you think of this recipe.
♥ Monique ♥