Pork Binagoongan is a traditional Filipino dish in which protein is cooked with shrimp paste. Pork is the most common protein used in this dish. Pork belly is used in this binagoongan recipe, added with eggplant for a twist. To achieve the desired level of spice, make sure to add Thai chili pepper or siling labuyo. You can also use a spicy shrimp paste that is readily available on the market.
This delicious dish can be stored for up to two weeks in the refrigerator if appropriately prepared. Reheating is the key. Here is a straightforward instruction that can be prepared and cooked by anyone for about 60 minutes.
- 1 1/2 lb. of pork belly cut into cubes
- 2 pieces of tomato cut into cubes
- 1 piece of Chinese eggplant (sliced) (optional)
- 3 1/2 cups of pork stock
- 3 tablespoons of white vinegar
- 4 tablespoons of bagoong alamang
- 1 piece of onion (chopped)
- 3 cloves of garlic (chopped)
- 2 teaspoons of granulated white sugar
- 1/8 teaspoon of ground black pepper
- 3 tablespoons of cooking oil
- Heat the oil in a soup pot.
- Sauté the onion, garlic, and tomato in a skillet. When the onion has softened, add the pork belly. Cook until the belly has turned a light brown color.
- Mix in the shrimp paste (bagoong alamang). Stir well—cook for 5 minutes.
- Pour in the vinegar. Allow the mixture to come to a boil. Cook for 2 minutes, stirring occasionally.
- Fill the pot halfway with pork stock. Allow to boil, covered. Reduce the heat to medium and cook for another 40 minutes, or until the pork is tender. As needed, add water or pork stock.
- Add the eggplant. Stir well. Cook for 3 minutes with the lid on.
- Sprinkle with salt, black pepper, and sugar to taste.
- Place on a serving plate. Serve your guests while it is hot!