📝 About This Recipe
A cornerstone of Filipino comfort food, Pork Binagoongan is a masterclass in balancing bold flavors—salty, sweet, tangy, and spicy. This classic braise features succulent pork belly slow-cooked until tender, then sautéed in fermented shrimp paste (bagoong) for a deep, funky umami profile. Elevated with crisp fried eggplant and a hint of coconut cream, it is a rustic yet sophisticated dish that captures the heart of home-style Philippine cooking.
🥗 Ingredients
The Meat and Aromatics
- 1 kg Pork Belly (cut into 1-inch cubes)
- 6 cloves Garlic (minced)
- 1 medium Red Onion (chopped)
- 3 pieces Roma Tomatoes (diced)
- 1 inch thumb Ginger (julienned to remove gaminess)
The Umami Base
- 1/2 cup Bagoong Alamang (Shrimp Paste) (salty or sweet-style, fermented)
- 3 tablespoons Cane Vinegar (or apple cider vinegar)
- 2 tablespoons Brown Sugar (to balance the saltiness)
- 1.5 cups Water or Pork Broth (for braising)
- 1/4 cup Coconut Cream (optional, for a richer sauce)
- 3-5 pieces Bird's Eye Chilies (Siling Labuyo) (chopped, adjust to heat preference)
Vegetables and Finishing
- 2 medium Chinese Eggplant (sliced into rounds or wedges)
- 3 tablespoons Cooking Oil (for frying eggplant and searing)
- 2 pieces Green Finger Chilies (Siling Haba) (left whole for aroma)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Start by frying the eggplant. Heat 2 tablespoons of oil in a large pan over medium-high heat. Fry the eggplant slices until browned and soft, about 3 minutes per side. Remove and set aside on paper towels.
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2
In the same pan (add more oil if needed), sear the pork belly cubes in batches. Cook until the fat renders and the edges are golden brown and crispy. Remove the pork and set aside, leaving about 2 tablespoons of rendered fat in the pan.
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3
Sauté the aromatics. Lower the heat to medium and add the onions and ginger. Cook until the onions are translucent.
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4
Add the garlic and sauté for 1 minute until fragrant, being careful not to burn it. Toss in the diced tomatoes and cook until they soften and release their juices.
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5
Incorporate the shrimp paste (bagoong). Stir it into the aromatics for 2-3 minutes to 'toast' the paste, which mellows the scent and deepens the flavor.
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6
Return the seared pork belly to the pan. Toss thoroughly to ensure every piece of meat is coated in the shrimp paste mixture.
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7
Pour in the vinegar. Crucial: Do not stir for 2 minutes to allow the raw acidity of the vinegar to cook off.
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8
Add the water (or broth), brown sugar, and black pepper. Bring the liquid to a boil.
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9
Lower the heat to a simmer, cover the pan, and cook for 35-45 minutes. The goal is for the pork to become fork-tender and the sauce to reduce and thicken.
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10
Once the pork is tender, add the chopped bird's eye chilies and whole green finger chilies. If using coconut cream, stir it in now for a velvety finish.
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11
Simmer for another 5 minutes uncovered until the sauce is oily and thick (this is called 'nagmamantika').
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12
Fold in the fried eggplants gently at the very end so they stay intact. Taste and adjust seasoning with more sugar if it’s too salty.
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13
Transfer to a serving platter and serve immediately while steaming hot.
💡 Chef's Tips
Always sear your pork belly first; the rendered fat adds a layer of flavor that oil cannot replicate. If the bagoong you bought is very salty, rinse it quickly in a fine-mesh strainer before sautéing. Don't skip the tomatoes—their acidity and sweetness provide a necessary balance to the fermented shrimp. For an even more authentic texture, cook until the sauce has almost evaporated and the meat starts to fry in its own oil and the bagoong. If you prefer a milder dish, remove the seeds from the bird's eye chilies before adding them.
🍽️ Serving Suggestions
Serve with a generous mound of steaming white jasmine rice to soak up the savory sauce. Pair with a side of fresh green mango salad (Ensaladang Mangga) to cut through the richness of the pork. A cold glass of calamansi juice or iced tea provides a refreshing citrus contrast to the salty-spicy notes. Serve alongside a simple clear soup like Nilaga or a vegetable dish like steamed okra. Excellent when shared family-style with fried fish as a secondary protein.