Pork Binagoongan (with Coconut Milk)

A rich, flavorful stew with tender pieces of pork simmered in umami-rich shrimp paste.

Course Main Course

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 55

Total Time 1

Servings

Calories 682kcal

Cost $12-$14

Place the meat in a pot and partially cover it with water. Add the bay leaf, 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 cook until golden brown, tossing it constantly. Be careful, as they may splatter.
Transfer the meat to a plate and remove excess pork fat.
Saute onion and garlic until softened, about 2 minutes.
Add the ripe tomatoes and continue sautéing until they caramelize, about 3 minutes. Add more oil, if needed.
Add half of the green chilies 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.

Pork: I used pork belly because it has a good balance of meat and fat. You can use pork butt or shoulder if you're looking for less fat, or pork ribs for a different texture.
Sautéed shrimp paste: This is a savory, umami-rich condiment that will flavor the dish. Get the sautéed variety or ginisang bagoong guisado (typically enjoyed with green mangoes) at your local Asian store rather than the pink/raw version.
Coconut milk: This is an optional ingredient that makes the sauce richer and creamier. You can use water instead if you want to keep the sauce lighter and more traditional.
Optional ingredients: You can blanch yardlong beans (or string beans) and okra, or pan-fry eggplant. These veggies are often added to balance the richness of the sauce.