Pork Binagoongan
Binagoongang Baboy
Pork binagoongan—crisp-fried pork belly tossed in sautéed shrimp paste, tomatoes, and chili until salty, tangy, and ulam-ready; one of the most searched...
Serves 6 · 55m total
The Story
Binagoongan is the dish that proves bagoong alamang belongs on rice, not just as a condiment. Pork—usually belly—is fried until crisp, then tossed in sautéed shrimp paste with garlic, onion, tomato, and siling labuyo until every cube carries that funky-salty heat Filipinos crave.
It is ulam pulutan, budget carinderia favorite, and one of the top searches whenever someone buys a jar of bagoong and wonders what to cook besides pinakbet.
The balance matters: sweet tomato and a splash of vinegar tame the salt; crisp pork gives texture so the sauce clings instead of drowning the plate.
Best paired with
Steamed rice, ensaladang mangga, and iced water—this ulam is salty and needs balance.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Use sautéed bagoong (ginisang alamang) when possible—it is less harsh than raw paste.
- ✦Fry pork until truly crisp; soft meat will turn soggy in the sauce.
- ✦Add a splash of vinegar off heat for brightness.
- ✦Start with less bagoong—you can always add saltiness, not take it away.
- ✦Green mango salad on the side cuts through the richness.
Substitutions
- pork belly → pork shoulder cubes
- shrimp paste (bagoong alamang) → sautéed crab paste (taba ng talangka)
- siling labuyo → siling haba or chili flakes
Ingredients
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Instructions
- 1
Season pork with pepper. Fry in hot oil until golden and crisp. Drain; set aside. Leave about 2 tbsp oil in the pan.
- 2
Sauté garlic and onion in the same pan until fragrant. Add tomatoes; cook until soft.
- 3
Stir in bagoong alamang and sugar. Cook 2 minutes until the paste smells toasted and the oil turns orange-red.
- 4
Add fried pork; toss until coated. Splash in vinegar off heat and add chili.
- 5
Taste and adjust—add sugar if too salty, more bagoong if flat. Serve hot with rice.
Kitchen Timer · 15 min prep first
40:00
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