Binagoongan Baboy with pork belly stewed in fresh tomatoes, shrimp paste, and chili peppers for a hearty, boldly flavored dish that’s perfect with steamed rice.
I cooked binagoongan baboy today so that I could reshoot the photos as well as update the recipe with cooking tips. I first published this post in 2013 during my first year of blogging, and it definitely needed revamping.
Since I haven’t had this classic Filipino stew for a while, I was very excited to enjoy it for lunch and made sure I had my rice going in the rice cooker while the meat was simmering on the stove. I couldn’t wait to dig in, and I rushed through the photography as quickly as I could!
After a couple or so shots, I went straight to the rice cooker to serve myself a generous heap, and there was my rice, still raw and swimming in water. I forgot to push the COOK lever! Ugh.
Waiting a second time for the rice to cook while the pungent aroma of pork binagoongan wafted from the kitchen was the most torturous 20 minutes of my life! And then, of course, G comes up to me and suggests, “you can eat it with bread. ” I looked at him and I’m like, tweetums, what part of Filipinos AND rice don’t you understand?
Tips on How to Make Binagoongan Baboy
- While I prefer a leaner cut of pork for adobo sa gata, I highly recommend you go all out with the fattier pork belly in this binagoongan. Its thick cap of skin cooks to melt-in-your-mouth tenderness and renders enough fat into the sauce for incredible flavor.
- To tame the fishy taste of shrimp paste, make sure to saute and brown it well. Better yet, use already ginisang bagoong sold in bottles at most Asian grocery instead of raw. I included instructions in the recipe notes on how to use either.
- Do NOT skip the vinegar as along with the sugar, it will help balance the strong flavors of the dish. Once added to the pot, give it a few minutes to boil, uncovered and without stirring, to cook off the acidity.
- Commercial sauteed shrimp paste is generally sweeter than raw; do a taste test before adding additional sugar to the dish.
- I like a lot of heat and usually add a couple of minced chili peppers. Scrape off the seeds and veins before chopping or omit the peppers altogether if you don’t care for the spice.
- Eggplant is a traditional accompaniment to this classic Filipino pork stew. Cut the vegetable into 1-inch thickness, pan-fry until tender and lightly browned, and toss in the dish during the last few minutes of cooking or serve on the side instead.
More Binagoongan Recipes:
- Crispy pork binagoongan- made extra special with crispy pork, steamed eggplant, and mango-tomato salad topping. Sooo yummy!
- Binagoongan Fried Rice
- Binagoongan Baboy sa Gata
- Binagoongan Talong
- 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 sauteed shrimp paste
- 2 large tomatoes, chopped
- 1/4 cup vinegar
- 1 cup water
- 5 Thai chili peppers, chopped
- 1 teaspoon sugar (see recipe notes)
- salt and pepper to taste
- 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.