Binagoongan Baboy
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 Servings
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Calories
1259 kcal
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Course
Main Course
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Cuisine
Filipino
Binagoongan Baboy
Description
This Binagoongan Baboy recipe features pork belly cubes browned to render fat, then cooked with onions, garlic, and shrimp paste. The shrimp paste, sautéed first, imparts a deep umami character. Chopped tomatoes are added to produce a broken-down, juicy base for the sauce. Vinegar is introduced and simmered uncovered to mellow its acidity before adding water, chopped Thai chili peppers, and optional sugar to balance flavors.
The dish is simmered until the pork is fork-tender and the sauce reduces and thickens, developing a rich, savory, and slightly spicy profile. Seasoning with salt and black pepper rounds out the taste. The shrimp paste provides a distinctive salty tang throughout.
Traditionally, Binagoongan Baboy is served hot with steamed rice and fried eggplant, which helps balance the dish’s strong flavors. This combination makes it suitable for lunch or dinner.
For prep, if using raw shrimp paste, sauté it longer until it darkens to reduce any overly fishy sharpness. Commercial sautéed shrimp paste is typically sweeter; in that case, adding sugar is optional and should be adjusted to taste.
Ingredients
- 1 tablespoon canola oil
- 2 pounds pork belly cut into 1-inch cubes
- 1 onion peeled and chopped
- 4 cloves garlic peeled and minced
- 2 tablespoons shrimp paste sautéed
- 2 tomato large, chopped
- ¼ cup vinegar
- 1 cup water
- 5 Thai Chili pepper chopped
- 1 teaspoon sugar see recipe notes
- salt to taste
- black pepper to taste
Instructions
- In a wide pan over medium heat, heat 1 tablespoon of oil. Add pork cubes and cook until they begin to brown and render fat.
- Add onions and garlic and cook until softened.
- Add shrimp paste and cook, stirring occasionally, for about 1 minute.
- Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
- Add vinegar and simmer, uncovered and without stirring, for about 2 to 4 minutes.
- Add water, chili peppers, and sugar, if using. Stir to combine.
- Lower heat, cover, and simmer until pork is fork-tender and sauce is reduced.
- Season with salt and pepper to taste. Serve hot with fried eggplant and steamed rice.
Notes
- When using raw shrimp paste, sauté it for 3 to 5 minutes until the color darkens to deepen flavor and reduce pungency.
- Commercial sautéed shrimp paste is usually sweeter, so taste before deciding whether to add sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 1259 kcal
% Daily Value*
| Calories | 1259kcal | 63% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 124g | 191% |
| Saturated Fat | 44g | 220% |
| Cholesterol | 249mg | 83% |
| Sodium | 343mg | 14% |
| Potassium | 558mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 17mg | 19% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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