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Binagoongan na Baboy (Filipino Pork in Shrimp Paste)

Binagoongan na Baboy (Filipino Pork in Shrimp Paste)

Binagoongan Baboy is a bold Filipino stew where pork belly meets shrimp paste in an intense dance of flavors. Tender chunks of pork simmer in a concentrated sauce of fermented shrimp, fresh tomatoes, and chilies until the meat surrenders its richness and the sauce thickens to glaze each morsel. Best devoured with steaming white rice and crispy fried eggplant, it's home cooking that punches well above its weight.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Filipino
Servings 6
Calories 680 kcal
Difficulty Intermediate

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
 

  • Begin by cutting pork belly into 1-inch cubes (Hatiin ang liempo ng 1-pulgadang sukat). Prepare all vegetables and aromatics: chop tomatoes and onions, mince garlic, and chop chilies. Allow ingredients to reach room temperature.
  • Heat oil in a large heavy-bottom pan over medium heat (180°C/350°F). Add pork cubes and brown for 8-10 minutes (Igisa ang liempo hanggang maging brown), ensuring internal temperature reaches 145°F (63°C).
  • Add onions and garlic, sauté until translucent, about 3-4 minutes (Igisa ang sibuyas at bawang hanggang malabo). Add shrimp paste and cook for 1-2 minutes until fragrant (Idagdag ang bagoong at lutuin hanggang mabango). Add tomatoes and cook until softened, about 5 minutes (Idagdag ang kamatis at lutuin hanggang lumambot).
  • Pour in vinegar and do not stir for 2-4 minutes to let acids cook off (Ibuhos ang suka at huwag haluin). Add water and chili peppers. Reduce heat to low (160°C/320°F) and simmer covered for 45 minutes or until pork is tender (Pakuluan ng takip hanggang lumambot ang karne).
  • Season with salt, pepper, and sugar to taste (Timplahan ng asin, paminta, at asukal). The sauce should be reduced and slightly thick. Ensure internal temperature of pork reaches 165°F/74°C (Siguraduhin na umabot sa 165°F/74°C ang init sa loob ng karne).
  • Let rest for 5 minutes before serving with hot steamed rice (Palamigin ng 5 minuto bago ihain kasama ng mainit na kanin).
  • For reheating, ensure temperature reaches 165°F/74°C throughout (Kapag iinitin, siguraduhing umabot sa 165°F/74°C ang init sa loob).

Tips from Lola's Kitchen

  1. Choose pork belly with a good meat-to-fat ratio for the best texture
  2. Never skip the browning step - it builds essential flavor
  3. Let the vinegar boil without stirring to remove the sharp acidic taste
  4. If using raw bagoong, cook it longer (3-5 minutes) until color darkens
  5. For extra tender meat, simmer an additional 15-20 minutes
 

Nutrition

Calories: 680kcalCarbohydrates: 12gProtein: 28gFat: 58gSaturated Fat: 29gPolyunsaturated Fat: 9gMonounsaturated Fat: 39gTrans Fat: 0.01gCholesterol: 109mgSodium: 890mgPotassium: 296mgFiber: 2gSugar: 1gVitamin A: 45IUVitamin C: 7mgCalcium: 13mgIron: 1mg
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