Hello, everyone! How was your Christmas? I hope your celebrations were filled with family, food, and fun! As we say hello to 2017, I’d like to thank you all for making Kawaling Pinoy a part of your home cooking and to ask for your continued support in the new year. Please visit regularly for more delicious recipes, income reports, and fun giveaways!
I’ve been promising you this Crispy Pork Binagoongan recipe as early as October and I am sorry I didn’t get to post it in time for the holidays. I am currently on vacation in the Philippines and even with a reliable internet access at my mom’s house (she had the fastest internet service possible through PLDT installed before I got home!), I am almost never online other than to check Facebook. You know how it is when you’re on vacation. People to see places to go. 😉
I was first introduced to this Crispy Pork Binagoongan when I did a promotional campaign for Goldilocks Bakeshop last July. It was one of their menu offerings I got to try for the first time and craved for regularly since. I just 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 an amazing revamp of our classic pork binagoongan.
A few things to note about this crispy pork binagoongan:
- This recipe will be a great use for your leftover lechon kawali!
- A huge part of the flavor profile of this dish is the sweet mangoes. Use ones that are adequately ripe and yellow but still firm.
- For super crunch, allow the pork to completely cool before deep frying.
That’s it, folks. I hope you give this recipe a try, I am sure you’ll love it as much as I do. Enjoy!
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
- 1/4 tablespoons vinegar
- 1/2 cup water
For the Toppings
- 2 eggplants
- 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
- Season pork belly with salt and pepper. Let stand for 3 to 5 minutes.
- In a wide pan over medium heat, heat about 2-inches deep of oil. Add pork belly in a singe layer and cook until it begins to lightly brown.
- Add about 1/4 cup water to help crisp the skin. Continue to cook, turning on sides, until golden, crispy, and cooked through.
- 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.
- Add shrimp paste and sugar. Cook, stirring regularly, for about 3 to 5 minutes or until color darkens.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add 1/2 cup of water or 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 stir until just heated through.
- 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.
“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.”
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!