There’s something deeply comforting about Pork Binagoongan—tender pork simmered in garlicky, tangy bagoong, its bold flavors clinging to every bite. But serve it with a side of crisp, golden fried eggplant, and the whole dish sings. The eggplant soaks up the sauce like a sponge, mellowing the saltiness with its soft, creamy flesh.
Traditionally, Binagoongan is best paired with a steaming plate of plain rice—kanin lang ang katapat!—but I personally love spooning it over sinangag for breakfast, topped with a fried egg. You can even serve it with a side of ensaladang mangga for that extra hit of sour brightness.
Chef’s Tip: Use a good-quality bagoong—preferably sautéed bagoong alamang—to bring out depth without overwhelming the dish. And don’t rush the frying of the eggplant; it should be tender inside and crisp on the edges. It’s these little touches that make home cooking truly simpol but unforgettable.
Pork belly slowly stewed in tomatoes, bagoong and chilies! Who can say no to this classic Pinoy favorite? Watch the video for the whole recipe!
Serves: 5-6
Prep Time: 15 minutes
Cook Time: 1 hour
INGREDIENTS:
Set A:
- 1 kilogram pork belly or kasim, cut into 2-inch cubes
- 2 tablespoons soy sauce
Set B:
- 4 cloves garlic, minced
- 1 piece onion, chopped
- 4 pieces large red tomatoes, diced
- 1/2 cup bagoong alamang (fresh shrimp paste)
- 4 tablespoons vinegar
- 2 tablespoons sugar
- 1 ½ cups water
Set C:
- 6 pieces finger chilies
- Fried eggplants or steamed veggies
- Water, as needed
- Salt, to taste
Pork Binagoongan with Fried Eggplant
Instructions:
Set A – Pork Prep:
Marinate 1 kg pork belly in 2 tbsp soy sauce for 15 minutes. Brown in a hot pan with a little oil. Set aside or push to one side.
Set B – Sauté & Simmer:
Sauté garlic and onion until fragrant. Add tomatoes and cook until soft. Mix in the bagoong and cook for 2–3 minutes. Return pork, add water, vinegar (don’t stir yet), and sugar. Let vinegar boil, then stir. Simmer until pork is tender and sauce thickens. Add more water as needed. Season with salt.
Set C – Final Touch:
Add finger chilies and simmer 5 more minutes. Serve with fried eggplants or steamed vegetables.
Serving Suggestion:
Best with hot rice. Add ensaladang mangga or a fried egg for extra sarap!
