Pork in Shrimp Paste (Filipino Binagoongan) - Pork with Bagoong

SpottedByD
SpottedByD @SpottedByD
NCR, PH

I've tasted many versions of this dish. Some too salty, some cooked with vinegar or coconut cream, and some without a hint of those. I found that the best tasting dishes are those well balanced- sweet, sour, and salty like a true Asian dish.

Pork in Shrimp Paste (Filipino Binagoongan) - Pork with Bagoong

I've tasted many versions of this dish. Some too salty, some cooked with vinegar or coconut cream, and some without a hint of those. I found that the best tasting dishes are those well balanced- sweet, sour, and salty like a true Asian dish.

Edit recipe
See report
Share
Share

Ingredients

40 mins
3 servings
  1. Cooking Oil of your choice
  2. 1medium red onion
  3. 3-4garlic cloves
  4. 2medium tomatoes
  5. 200-250 gpork (cuts with fat)
  6. 1 cupwater with dissolved 0.25 chicken broth cube
  7. 1-2 Tbspcoconut milk or dissolve 2 tsp coconut milk powder mix with the chicken cube
  8. 1large bay leaf or 3-4 small pcs
  9. 1big calamansi or a squeeze of lemon/lime
  10. 2-3 tspheaps of Shrimp paste, sweet style
  11. Chili (optional)
  12. to tasteSalt & Pepper
  13. Eggplant, cubed (optional)
  14. Green Beans (optional)
  15. 1 stalkgreen onion (optional)

Cooking Instructions

40 mins
  1. 1

    Heat oil in wok and saute garlic, onions until translucent. Add sliced tomatoes with its juices.

  2. 2

    Add the cup of water with dissolved 0.25 of chicken bullion cube and coconut powder mix (Ginataang Mix is okay to use). Or use fresh coconut milk.

    Adjust coconut taste to your liking, whether using fresh or powdered.

    Let the bay leaf/leaves sit at the bottom of the wok.

    Let it simmer.

  3. 3

    Cut pork into bite size pcs. In this I combined a pork chop cut and belly cut. The fat part makes the dish tastier.

    Add pork slices to the wok. Season with crushed black pepper to your liking.

    Squeeze 1 calamansi juice or a little squeeze of lemon/lime. Mix. Cover and let it simmer in low heat for 20-30 minutes or until tender and liquid is reduced.

  4. 4

    Add the shrimp paste, mix in and cover. Let flavors combine.

    Add sliced green beans or eggplants to the wok, mix in and cover. Reduce the liquid that seeped out from the veggies or until veggies are cooked.

    Add your chili as desired. My mom can't take the heat so I just added a single long chili, unsliced. Slice the chili is you want heat.

    Add salt according to your taste. If you used salty shrimp paste, you might not need to. You might need to add a pinch of sugar instead.

    Mix well and remember not to over cook the veggies :)

    Remove bay leaves. Garnish with chopped green onion. Serve and enjoy.

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
SpottedByD
SpottedByD @SpottedByD
on
NCR, PH
A cooking journal of a beach bum, a travel blogger & a weight-conscious Foodie. These recipes are either discovered, invented, copycatted, passed down or passed on. Do let me know what you think, post a cooksnap too! 👩‍🍳 Cookpad@SpottedByD🎒 IG@SpottedByD
Read more

Comments (2)

Mel Loovi
Mel Loovi @cook_4508849
Hi, what is sweet shrimp paste? Here in malaysia we have fermented shrimp paste called belacan, its dark red and very salty. Is that suitable?

Similar Recipes