I always felt like I was missing out whenever my family would gather around a steaming pot of Binagoongan na Baboy, their faces lighting up with every spoonful while I had to stay away due to my bagoong (shrimp paste) allergy. But let me tell you, the day I discovered a hypoallergenic bagoong alternative (that’s another recipe) changed my life.
Now this rich, fork-tender pork belly dish has become my ultimate comfort food, the one I crave most especially during rainy days. There’s something delicious about how the meat slowly simmers until it’s melt-in-your-mouth tender, while the sauce – a perfect balance of savory, tangy, and slightly spicy flavors – reduces into this irresistible coating that makes you want to eat cup after cup of rice.
If this binagoongan na baboy recipe could convert someone with a bagoong allergy into a devoted fan, you’re going to absolutely love it!
Why You’ll Love This Recipe
- One-pan wonder: Everything cooks in a single pan for easy cleanup
- Rich umami flavor from the combination of pork belly and shrimp paste
- Perfectly balanced sweet, salty, and slightly spicy taste
- Tender, melt-in-your-mouth pork pieces
- Authentic Filipino comfort food that’s perfect for family meals
- Can be made ahead and tastes even better the next day
Binagoongan na Baboy (Filipino Pork in Shrimp Paste)
Equipment
- Large heavy-bottom pan (kawali) For even heat distribution and proper reduction
- Sharp knife and cutting board (kusilyo at sangkalan) For precise meat and vegetable cutting
- Measuring spoons and cups (panukat) For accurate ingredient portions
- Wooden spoon or spatula For stirring without scratching the pan
- Meat thermometer To ensure proper cooking temperature (optional)
- Rice cooker - For preparing the perfect steamed rice accompaniment
Ingredients
For the Main Dish:
- 2 pounds pork belly liempo, cut into 1-inch cubes
- 2 tablespoons sauteed shrimp paste ginisang bagoong alamang
- 2 large tomatoes chopped (kamatis)
- 1 medium onion chopped (sibuyas)
- 4 cloves garlic minced (bawang)
- 5 Thai chili peppers chopped (siling pangsigang)
- ¼ cup vinegar suka
- 1 cup water tubig
- 1 teaspoon sugar asukal
- 1 tablespoon cooking oil
- Salt and pepper to taste asin at paminta
Optional Accompaniments:
- 2 medium eggplants talong
- Steamed rice kanin
- Green mango slices hilaw na mangga
Instructions
Prepare the Ingredients (Paghahanda ng mga Sangkap)
- Cut pork belly into 1-inch cubes
- Chop vegetables and aromatics
- Temperature: Room temperature ingredients work best
Start Cooking (Pagluluto)
- Heat oil in pan over medium heat (180°C/350°F)
- Add pork cubes and brown for 8-10 minutes
- Internal temperature should reach 145°F (63°C)
Build the Flavor Base (Pagbuo ng Lasa)
- Add onions and garlic, sauté until translucent (3-4 minutes)
- Add shrimp paste, cook for 1-2 minutes until fragrant
- Add tomatoes, cook until softened (5 minutes)
Develop the Sauce (Paggawa ng Sarsa)
- Add vinegar, DON’T STIR for 2-4 minutes (let acids cook off)
- Add water and chili peppers
- Reduce heat to low (160°C/320°F)
- Simmer covered for 45 minutes or until tender
Finish the Dish (Pagtatpos)
- Season with salt, pepper, and sugar to taste
- Sauce should be reduced and slightly thick
- Internal temperature of pork should reach 165°F (74°C)
Tips from Lola’s Kitchen
- Choose pork belly with a good meat-to-fat ratio for the best texture
- Never skip the browning step – it builds essential flavor
- Let the vinegar boil without stirring to remove the sharp acidic taste
- If using raw bagoong, cook it longer (3-5 minutes) until color darkens
- For extra tender meat, simmer an additional 15-20 minutes
Traditional Serving Suggestions
- Serve hot with steaming white rice
- Add fried eggplant slices on the side
- Include green mango or tomato slices for freshness
- Garnish with extra chili peppers for heat lovers
- Best enjoyed family-style with additional rice
Troubleshooting Common Issues
- Meat is tough:
- Solution: Simmer longer on low heat
- Add ¼ cup water if needed
- Sauce too salty:
- Solution: Add a quartered potato to absorb excess salt
- Remove potato before serving
- Too spicy:
- Solution: Add a splash of coconut milk
- Serve with extra rice
Ingredient Alternatives
- Pork shoulder (kasim) for a leaner option
- Chicken thighs for a lighter version
- Apple cider vinegar instead of white vinegar
- Regular chili peppers instead of Thai chilies
- Brown sugar can replace white sugar
Storage & Reheating
- Refrigerate in airtight container for up to 3 days
- Freeze for up to 2 months
- Thaw overnight in refrigerator
- Reheat on stovetop over medium-low heat
- Add splash of water if sauce is too thick
Variations
- Binagoongang Baboy sa Gata
- Add 1 cup coconut milk
- Simmer until sauce thickens
- Crispy Binagoongan
- Deep fry pork until crispy
- Serve sauce separately
- Spicy Version
- Double the chilies
- Add chopped bird’s eye chilies
FAQs
Q: Can I make this dish less fatty? A: Yes, trim excess fat from pork belly or use pork shoulder instead. Q: How spicy is this dish? A: Moderately spicy with 5 chilies. Adjust amount to taste. Q: Can I make this in advance? A: Yes, flavors improve overnight. Reheat gently. Q: What’s the best bagoong to use? A: Ginisang bagoong alamang (sautéed shrimp paste) is recommended. Q: Can I freeze leftovers? A: Yes, freeze for up to 2 months in airtight container.Nutrition
The Story Behind Binagoongan na Baboy (Filipino Pork in Shrimp Paste)
Like many beloved Filipino dishes, Binagoongan Baboy was born from our ancestors’ ingenuity with preservation. In coastal communities across the Philippines, where both pork and seafood were abundant, bagoong (fermented shrimp paste) served not just as a condiment but as a vital preservation method. This humble beginning transformed into one of Filipino cuisine’s most distinctive comfort foods.
What makes Binagoongan Baboy special is how it marries pork belly, a Chinese influence from centuries of trade, with bagoong, an indigenous Filipino ingredient that predates colonial times. The dish perfectly captures the Filipino talent for blending foreign influences with local ingredients. While most cultures might hesitate to combine pork with fermented seafood, Filipino cooks recognized that bagoong’s intense umami would transform simple braised pork into something extraordinary.
In traditional Filipino households, Binagoongan Baboy has always been a practical dish. Using pork belly (liempo) meant families could stretch their meat budget, as this cut was once considered humble fare. The addition of bagoong not only enhanced flavor but also helped preserve the dish in the days before refrigeration. Today, it remains a favorite “ulam” (viand) in Filipino homes, though it’s now enjoyed more for its rich, complex flavors than for practical reasons.
Modern Filipino home cooks have adapted this classic in countless ways. Some add coconut milk for a creamy variation, others make it extra spicy with bird’s eye chilies, and some serve it with the pork crispy-fried. But the soul of the dish remains unchanged – it’s still that perfect marriage of pork and bagoong that makes Filipinos reach for extra rice and keeps family members lingering at the dinner table.
Whether you’re discovering this dish for the first time or recreating your family’s version, Binagoongan Baboy tells the story of Filipino cuisine – resourceful, bold in flavor, and deeply connected to both land and sea. It’s comfort food that carries centuries of history in every bite.