Level up your binagoongan with crispy pork and toppings of steamed eggplant, mangoes, tomatoes, and green onions. This Crispy Pork Binagoongan is a delicious medley of fresh and savory flavors you’ll love with steamed rice!
I was first introduced to this Crispy Pork Binagoongan when I did a promotional campaign for Goldilocks Bakeshop a few years ago. It was one of their menu offerings I got to try for the first time and have craved regularly since.
I can’t get enough of the dish and had to recreate it at home! With crisp pork tossed in a pungent bagoong sauce and then topped with steamed eggplants, sweet mangoes, juicy tomatoes, and chopped onions, it’s a fantastic take on our classic pork binagoongan.
Pork cut
- The best cut for this recipe is center-cut boneless pork belly or liempo, which has a good fat-to-meat ratio.
- Have lechon kawali on hand? They’re perfect for this recipe!
Shrimp paste
The recipe uses uncooked shrimp paste. Feel free to use ginisang bagoong to speed up the process, but omit the sugar as the sauteed variety is usually already sweetened.
Topping choices
- Mangoes– for best results, choose ones that are adequately ripe and yellow but firm.
- Tomatoes– plum, cherry, or grape tomatoes are good options
- Eggplant– you can also include other vegetables such as ampalaya and okra
- Onions– mix of chopped white onions and scallions
Cooking tips
- For crispy skin, cool the pork completely and allow to air dry in the refrigerator overnight before deep-frying. Season with salt to infuse flavor and draw out excess moisture.
- I like to steam the eggplants, but you can pan-fry or grill for a smoky flavor. Peel the charred skin if grilling.
- To maintain texture, toss the fried pork in the bagoong sauce just until lightly coated.
- Use a wide platter to showcase the dish and arrange the toppings on top or serve on the side in individual bowls.
Serving and storage suggestions
- Serve crispy pork binagoongan as the main dish for lunch or dinner with steamed rice. It’s also a delicious addition to any party menu!
- Unlike the classic binagoongan baboy, which tastes better the longer it sits, this crispy version is best enjoyed freshly cooked as the pork loses its crunch over time.
- I suggest tossing the pork in the bagoong mixture just before serving, so it does not soak up too much of the sauce and get too soggy.
- The fruit and vegetable toppings can be prep ahead of time and refrigerated. Store in individual containers to maintain freshness.
More recipes with bagoong
Ingredients
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
- 1/4 cup shrimp paste
- 2 teaspoons sugar
- 2 tablespoons 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
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 1/2 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 and sugar. Cook, stirring regularly, for about 1 to 2 minutes or until the color darkens.
- 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
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Dulce says
Haven’t made this yet. But it says to add water to the oil while I’m frying? Won’t that cause a fire? Or spill over? Would like to make this for Christmas so need answer asap
Lalaine Manalo says
Hello, Dulce,
The recipe has been updated and no longer includes that step. It’s a technique cooks used to crisp up lechon kawali or crispy pata and one that requires extreme caution. I don’t recommend it, especially during the holidays when it gets busy in the kitchen and have lots of food prep going on. Please review the updated recipe with new instructions. As always, let’s be safe. Enjoy the holidays!
Dulce says
Ah THANK YOU SO MUCH. Me and my mother in law love this dish. So i wanna make it for Christmas. Thanks again.
Lalaine Manalo says
Hello! Have you tried it at Goldilock’s? Nothing beats that but I hope my version comes close 🙂
Dulce says
Also when I select print it doesn’t have the updated instructions. Weird.
Lalaine Manalo says
It’s showing the changes on my end when I press print. You might need to clear your cache.
Cynthia Brown says
Hi! Saw your mention of Goldilocks Bakery. There was one in Houston, Texas where I was first introduced to Philipeno cooking. Now I live just north of San Antonio and I have ducks. I looked up salted eggs and found your website. I look forward to trying them and other recipes. I grew winged beans one year but wasnt sure what to do with them. If you have room in your yard, look up seeds for them and give them a try.
Cynthia in Boerne, Tx.
Amalia Casbadillo says
masarap talaga sya.. salamat po for the recipe’s.
STELA MARIS says
I LOVE YOURS RECIPS I FOLLOW YOU IN FACEBOOK . THANKS FOR SHARE.
GOD BLESS YOU
STELA MARIS
Lalaine Manalo says
Thank you so much for the support! I’m glad you find the recipes useful.
Cristy says
Hi Lalaine. I made your Crispy Pork Binagoongan and brought it to our growth group one time. It was a hit! Taob at wala nang masimot. Yung kasama naming Indians, sarap na sarap sa vegetable toppings. The rest were delighted to eat the crispy pork and were happy that your recipe is not super salty like the classic binagoongan. It was my first time to make it kaya excited akong makatikim. Buti na lang naka dalawang spoons man lang ako kasi pag balik ko ulit to get some more…..no more….taob yung good for twenty people, hahahaha. Thanks to your wonderful recipe. 🙂
Lalaine Manalo says
Cristy, that is so good to hear!
Sharon says
Hi Lalaine. Hope you had a great Christmas and Happy New Year! Just wanted to say that for my family’s Christmas feast i made your Pancit Canton and pork bbq. They were both a big hit!! The pork bbq was gone in minutes. I had to make it for New Year’s Eve as well, and now my daughter wants me to make some for her birthday next Friday. All my guests think I’m such a great cook now lol. But it’s all thanks to you! 🙂 This recipe looks divine, I have to try it soon! Take care dear, enjoy your vacation! Sharon xo
Lalaine says
Thank so much, Sharon, for making Kawaling Pinoy a part of your holiday celebrations. I am glad you enjoyed the recipes. Have a blessed 2017!