Crispy Pork Binagoongan

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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!

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

5 from 1 vote

Crispy Pork Binagoongan

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Author: Lalaine Manalo

Course: Main Entree

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4 Servings

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.”

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