Crispy Pork Binagoongan

Name: Crispy Pork Binagoongan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 Servings
Ingredients: 2 pounds pork belly; salt to taste; water; canola oil; 1 onion, peeled and chopped; 2 cloves garlic, peeled and minced; 2 tomatoes, chopped; ¼ cup sautéed shrimp paste; 1 tablespoon vinegar; 2 eggplant; 1 large mango, ripe and yellow but firm; 2 tomatoes, seeded and diced; 1 small onion, peeled and diced; 1 tablespoon green onions, chopped

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8 Servings
Calories
712 kcal
Course
Main Course
Cuisine
Filipino

Crispy Pork Binagoongan

Gemma Fleming

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Crispy Pork Binagoongan is a tasty take on our classic binagoongan na baboy. With crunchy pork tossed in pungent bagoong sauce and topped with steamed eggplants, sweet mangoes, juicy tomatoes, and chopped onions, it's like a party in your mouth!

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Ingredients

Servings

For the Binagoongan

2 pounds pork belly
salt to taste
water
canola oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
2 tomatoes, chopped
¼ cup sautéed shrimp paste
1 tablespoon vinegar

For the Toppings

2 eggplant
1 large mango, ripe and yellow but firm
2 tomatoes, seeded and diced
1 small onion, peeled and diced
1 tablespoon green onions, chopped

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Instructions

In a deep pot, place pork belly, enough water to cover, and salt and pepper to taste. Bring to boil, skimming scum that floats on top.
Lower heat, cover, and cook for about 40 to 50 minutes or until tender but not falling apart.
Drain pork well and reserve ½ cup of broth.
Place pork on a wire rack over a baking sheet. Refrigerate, uncovered, for at least 4 hours or overnight until completely cold.
In a wide, deep pan, heat about 2 inches deep of oil. Carefully add cooled pork in a single layer. Cook until golden and crispy, turning on sides as needed.
Remove the pork from the pan and drain on a wire rack. Cut into small pieces.
In another pan, heat 1 tablespoon of oil. Add the chopped onions and garlic and cook until softened.
Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
Add shrimp paste. Cook, stirring regularly, for about 1 to 2 minutes.
Add vinegar and bring to a boil, uncovered and without stirring, for about 1 to 2 minutes.
Add the reserved pork broth and bring to a boil. Lower heat and continue to cook for about 3 to 5 minutes or until slightly thickened. Season with salt and pepper as needed.
Add fried pork and lightly toss until just coated with sauce.
While the binagoongan is cooking, steam eggplants. Discard stems and cut into cubes.
Arrange pork binagoongan on a serving platter. Top with steamed eggplant, diced mango, diced tomatoes, diced onions, and green onions. Serve immediately.

Nutrition Information

Show Details

Calories 712kcal (36%) Carbohydrates 19g (6%) Protein 16g (32%) Fat 64g (98%) Saturated Fat 22g (110%) Polyunsaturated Fat 8g Monounsaturated Fat 30g Trans Fat 0.01g Cholesterol 126mg (42%) Sodium 326mg (14%) Potassium 791mg (23%) Fiber 6g (24%) Sugar 13g (26%) Vitamin A 575IU (12%) Vitamin C 26mg (29%) Calcium 77mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 712 kcal

% Daily Value*

Calories	712kcal	36%
Carbohydrates	19g	6%
Protein	16g	32%
Fat	64g	98%
Saturated Fat	22g	110%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	30g	150%
Trans Fat	0.01g	1%
Cholesterol	126mg	42%
Sodium	326mg	14%
Potassium	791mg	17%
Fiber	6g	24%
Sugar	13g	26%
Vitamin A	575IU	12%
Vitamin C	26mg	29%
Calcium	77mg	8%
Iron	2mg	11%