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4 from 1 vote

How to Cook Binagoongang Baboy

Binagoongang baboy is an authentic Filipino dish. The basic cooking process of this dish is cooking slices of pork with the bagoong (shrimp paste) and adding spices.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: binagoongang baboy, pork binagoongan
Servings: 6 servings
Calories: 554kcal
Author: Manny

Ingredients

  • 1 kilo pork (pork belly, pork shoulder or pork butt) cubed
  • 8 cloves garlic crushed
  • 1/2 cup vinegar
  • 1 1/2 cups water
  • 4 cloves garlic crushed
  • 1 pc small onion chopped
  • 2 tablespoons bagoong shrimp paste
  • 1 teaspoon peppercorns

Instructions

How to make binagoongang baboy:

  • In a pan put together pork, garlic, vinegar and water. Simmer for 30 minutes.
  • Drain pork and reserve broth. Sauté garlic and onion.
  • Add bagoong and cook for 5 minutes.
  • Add pork, broth and peppercorns. Simmer till pork is tender. 6 portions.

Notes

Cooking Tips:

Use fresh bagoong for better flavor

Fresh bagoong from the wet market, if possible, is best because it offers a brighter, balanced flavor instead of the processed ones. The subtle brininess from the fresh shrimp paste would actually complement the flavor of pork without the latter becoming too salty. Check if it smells clean or briny and not too pungent or fermented.

Simmer the Pork to Tender Perfection

Slow-cooking pork in the pan with vinegar, garlic, and water will ensure that the meat turns out really tender and juicy. Simmering over such a long time will not only soften the meat but also give a slightly neutralized flavor from the gamey taste of the pork. Let it simmer low and slow for at least 30 minutes so the flavors get soaked up nicely into the pork, making it really fall-off-the-bone tender.

Balance the Saltiness with Vegetables or Citrus

Since bagoong is salty, it can be paired with grilled vegetables like eggplant or a squeeze of calamansi to balance out the flavor. The smoke sweetness coming from the vegetables or the citrus tang from the calamansi is just such a refreshing contrast to the richness of the pork. That makes for a feel that is lighter and more harmonious on the palate.