Pork Binagoongan

Tender and juicy pieces of pork cooked in sweet salty shrimp paste (bagoong), this Pork Binagoongan recipe is full of flavor and lip smacking good!

Course Main Course

Cuisine Filipino

Keyword pork binagoongan

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 288kcal

Author sanna

Brown the Pork. Heat the oil in a wide pan over medium heat. Sauté the garlic and onion until soft. Add the tomatoes and cook until they are softened. Add the pork. Cook, tossing occasionally until browned.
Cook the Pork to Tender. Add the vinegar and allow this to simmer for about 2 minutes, tossing as needed to prevent sticking. Add half of the bagoong. Stir fry for about a minute. Then add 1 ½ cup water. Bring this to a boil. Cover then allow to simmer over low heat for about an hour, until pork is tender. Toss and stir frequently, and add water in small amounts if the liquid is drying out.
Add Eggplant. Add the eggplant slices and the remaining bagoong. Cook for an additional 3-5 minutes or so, until the eggplant is tender. Add little by little water as needed to maintain a sauce like consistency around the dish.
Adjust. Season with salt and pepper, more bagoong and sugar if you prefer. Let it simmer for a minute or so, then turn off heat. Serve hot with rice.

Pork. Pork butt or pork shoulder is okay to use here. You can use pork belly if you prefer a richer, more indulgent cut.
Bagoong (Shrimp paste). I use sweet style bagoong. Yo can use the regular ones and add sugar at the end if you like. Also make sure to use the sauteed/ cooked and not the raw variety.