Ginisang bagoong, also called bagoong guisado, is made with fermented shrimp paste sautéed with pork, tomatoes, garlic, onions, and chilies.
It's salty, savory, a little sweet, and so good with rice.
So simple to make and always satisfying.
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Ingredients You'll Need
Notes and Substitutions
- Shrimp paste: Use raw bagoong alamang, also called salted shrimp fry. It can be very salty, so rinse it a few times under cold running water.
- Pork belly: You can use leaner options like pork shoulder or loin. If you want to skip it, that's okay too.
How to Make Ginisang Bagoong (Step-by-Step)
Step 1: Rinse the shrimp paste
Place 1½ cups shrimp paste in a fine-mesh sieve and rinse it a few times under cold running water.
Gently squeeze out the excess water, then set aside.
Step 2: Soak the chili peppers
To make them less spicy, soak 2-3 chilies (sliced) in hot water for about 5 minutes. Drain and set aside.
Step 3: Brown the pork
Heat a pan or wok over medium-high heat.
Add 8 ounces pork belly (cut into bite-sized pieces) and a little water.
Cook until browned, then push the pork to one side.
Remove excess fat and add a little oil, if needed.
Step 4: Sauté the aromatics
Reduce the heat to medium and add 4 garlic cloves (minced) and 1 small onion (finely chopped).
Sauté until they are softened and slightly caramelized.
Step 5: Cook the shrimp paste
Add the shrimp paste and spread it out in the pan.
Cook until most of the moisture has evaporated, then mix it with the pork and aromatics.
Step 6: Add the chili peppers
Add the sliced chili peppers and sauté until slightly softened to mellow their heat.
Step 7: Add the tomatoes
Add 3 ripe tomatoes (chopped) and cook until they soften and break down.
Add a little more oil if the mixture looks dry.
Season with ground pepper and a bit of sugar to balance the saltiness.
Then, turn off the heat.
Serve your ginisang bagoong with hot steamed rice.
It's also great with green mangoes, grilled fish, or fried eggplant.
Recipe FAQs
Bagoong alamang is raw fermented shrimp paste, while ginisang bagoong is the cooked version.
It's sautéed with garlic, onions, tomatoes, chili peppers, and usually with pork.
Yes. Raw shrimp paste can be very salty, so I like to rinse it a few times under cold running water before cooking. This also helps remove any grit or small impurities.
Filipino Recipes with Shrimp Paste
- Kare-kare: Peanut stew served with shrimp paste on the side.
- Binagoongan: Pork cooked with shrimp paste and sometimes coconut milk.
- Pinakbet: Mixed vegetables cooked with shrimp paste.
- Ensaladang talong: Grilled eggplant salad with vinegar and shrimp paste.
- Bicol express: Pork and chili peppers cooked in coconut milk with shrimp paste.
- Ginataang gulay: Vegetables cooked in coconut milk and seasoned with shrimp paste.
- Bagoong fried rice: Fried rice cooked with shrimp paste and aromatics.
Seafood Recipes You May Like
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📖 Recipe
Ginisang Bagoong (Sautéed Shrimp Paste)
Equipment
- wide pan or wok
Ingredients
- 1½ cups raw shrimp paste
- 8 ounces pork belly cut into bite-sized pieces
- 4 garlic cloves minced
- 1 small onion finely chopped
- 3 ripe tomatoes chopped
- 2-3 chili peppers sliced (adjust to taste)
- 1 teaspoon sugar adjust to taste
- Neutral oil
Instructions
- Rinse the shrimp paste a few times, then drain and gently squeeze out the excess water.
- Soak the sliced chili peppers in hot water for 5 minutes, then drain.
- Brown the pork with a little water. Remove excess fat and add oil if needed.
- Sauté the garlic and onion until soft and lightly browned.
- Add the shrimp paste and sauté until most of the moisture is gone.
- Add the chili peppers and cook until slightly softened.
- Add the tomatoes and cook until they soften and break down.
- Season with pepper and a little sugar to balance the saltiness. Turn off the heat.
Notes
- Shrimp paste: Use raw bagoong alamang. Rinse a few times under cold running water.
- Pork belly: You can also use pork shoulder or pork loin, or leave it out.
Theresa says
This looks so good!
Nora Reyes says
Thanks, Theresa!