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Crispy Pork Binagoongan on a platter
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5 from 3 votes

Crispy Pork Binagoongan

Crispy Pork Binagoongan is a tasty take on our classic binagoongan na baboy. With crunchy pork tossed in pungent bagoong sauce and topped with steamed eggplants, sweet mangoes, juicy tomatoes, and chopped onions, it's like a party in your mouth!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Entree
Cuisine: Filipino
Servings: 8 Servings
Calories: 712kcal

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
  • ¼ cup sauteed shrimp paste
  • 1 tablespoon 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 ½ 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. Cook, stirring regularly, for about 1 to 2 minutes.
  • 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

Calories: 712kcal | Carbohydrates: 19g | Protein: 16g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 326mg | Potassium: 791mg | Fiber: 6g | Sugar: 13g | Vitamin A: 575IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 2mg