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!
For the Binagoongan
- 2 pounds pork belly
- salt to taste
- 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
- 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.”