Pork Binagoongan is a Filipino stew with tender pieces of pork belly in a flavorful sauce made with umami-rich fermented shrimp paste. Many variations exist; this one has coconut milk and plenty of chilies. If you enjoy the distinct taste of shrimp paste, you will love this recipe!
You may also like Bicol Express, Kare-Kare with Beef Shank (in Peanut Sauce), and Beef Caldereta.
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Ingredients you'll need
Notes and substitutions
- Pork: I used pork belly for a good balance of meat and fat. You can also use a well-marbled pork butt/shoulder or pork ribs.
- Sautéed shrimp paste (Ginisang bagoong alamang): It is a savory, umami-rich condiment that will flavor the dish. Get the sautéed variety rather than the pink/raw version.
- Coconut milk: An optional ingredient that can be replaced by water, it adds flavor and makes the sauce creamier.
How to make this recipe
Step 1: Place the meat in a Dutch oven or a heavy-bottomed pot. Partially cover it with water and add 1 bay leaf, 2 smashed garlic cloves, a generous pinch of salt, and some pepper.
Step 2: Cover and simmer over medium heat for 20-30 minutes until the meat becomes tender and most of the water has evaporated.
Step 3: Remove the cover and allow the remaining water to evaporate. Render the fat from the pork and lightly brown the meat, tossing it constantly. Be careful, as they may splatter.
Step 4: Transfer the browned meat to a plate and remove the excess pork fat from the pot.
Step 5: In the same pot, sauté 1 onion and 4 garlic cloves until softened, about 2 minutes. Then add 2 ripe tomatoes and continue sautéing until they caramelize, about 3 minutes. Add more oil, if needed.
Step 6: Add half the amount of chili peppers and ½ cup of shrimp paste, then sauté for about a minute.
Step 7: Add 1 cup of coconut milk or water, then mix them together while scraping the fond or browned bits from the bottom of the pot. Taste to see if it needs fish sauce or a little sugar to balance the flavors.
Step 8: When it starts to simmer, return the meat back to the pot and mix them together. Cover and cook for another 5 minutes to absorb all the delicious flavors.
Step 9: Add the rest of the chili peppers.
Serve Pork Binagoongan with a side of steamed rice for a satisfying meal.
Recipe FAQs
Shrimp paste has a unique and intense flavor profile. It has a strong, pungent taste and aroma with a concentrated shrimp flavor.
This umami-rich condiment adds a savory and slightly seafood-like taste to dishes, bringing depth and complexity to the flavors.
Pork Binagoongan is a pork dish prepared with sautéed shrimp paste, typically without the addition of coconut milk.
In contrast, Bicol Express is a shrimp paste-based dish made with raw shrimp paste, simmered in rich coconut milk, and infused with a generous amount of spicy chilies.
Some variations don't contain much pork, and some even include pineapple to balance the flavors—particularly in an area called Daet, where pineapples are abundant.
Other pork recipes you may like
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📖 Recipe
Pork Binagoongan (Pork with Shrimp Paste)
Equipment
- Dutch oven, heavy-bottomed pot, or sauté pan
Ingredients
- 2 pounds pork belly cut into small pieces (see note)
- 1 bay leaf
- 6 garlic cloves 2 smashed, 4 minced
- 1 small onion chopped
- 2 ripe Roma tomatoes chopped
- 2-4 red or green chili peppers
- ½ cup sautéed shrimp paste (see note)
- 1 cup coconut milk (see note)
- Salt and pepper, to taste
- Fish sauce, to taste (optional)
- Sugar, to taste (optional)
- Neutral oil (for sautéing)
Instructions
- Place the meat in a pot and partially cover it with water. Add the bay leaf, 2 smashed garlic, a generous pinch of salt, and some pepper.
- Cover and simmer over medium heat for 20-30 minutes until the meat becomes tender and most of the water has evaporated.
- Remove the cover and allow the remaining water to evaporate. Render the fat from the pork and lightly brown the meat, tossing it constantly. Be careful, as they may splatter.
- Transfer the meat to a plate and remove excess pork fat.
- Sauté the onion and garlic until softened, about 2 minutes.
- Add the tomatoes and continue sautéing until they caramelize, about 3 minutes. Add more oil, if needed.
- Add half of the chili peppers and the shrimp paste, then sauté for about a minute.
- Add the coconut milk or water, then mix them while scraping the fond or browned bits from the bottom of the pot. Taste to see if it needs fish sauce or a little sugar to balance the flavors.
- When it starts to simmer, return the meat back to the pot and mix them together.
- Cover and cook for another 5 minutes, allowing it to absorb all the delicious flavors.
- Add the rest of the chili peppers, then turn off the heat.
Video
Notes
- Pork: I used pork belly for a good balance of meat and fat. You can also use a well-marbled pork butt/shoulder or pork ribs.
- Sautéed shrimp paste (Ginisang bagoong alamang): It is a savory, umami-rich condiment that will flavor the dish. Get the sautéed variety rather than the pink/raw version.
- Coconut milk: An optional ingredient that can be replaced by water, it adds flavor and makes the sauce creamier.
Vanessa
This is dinner tonight. Thank you.
Nora Rey
You're very welcome! I'm excited that you're trying out the pork binagoongan for dinner tonight. I hope you'll enjoy it!