Binagoongang Baboy recipe is pork belly boiled in spices and sautéed in onion, garlic and shrimp paste. Bagoong or binagoongang means shrimp paste and if you are not Filipino, the pungent smell can be unpleasant to others. In this binagoongang Baboy recipe, I used bottled shrimp paste that is already cooked. Serve this delicious dish with lots of rice, a side of steamed okra or talong (eggplant).
Bottled shrimp paste sold here in the U.S. are already cooked. I usually get Kamayan, Barrio Fiesta or Tropics. Even though it is already cooked, I still saute it in onion and garlic. When cool, I put it back in the bottle it came with. My mom used to make bagoong and it was really good. She cooked it with fried cubed pork fat and sautéed in onion and garlic. It was so delicious. Shrimp paste is salty and to make it a little bit healthier, I eliminated the delicious fried pork fat. Regardless, it is still deliciously good.
When making Binagoongang Bahoy or Pork Binagoongang you can use lean pork, but I recommend that you use pork belly. As much as possible, I seldom use pork belly in my cooking but this dish is way more flavorful if made with pork belly. You can compromise, instead of using 2 pounds of pork belly, you could do 1 pound pork belly and 1 pound pork shoulder. So it is up to you. Just eat this wonderful dish in moderation so you don’t feel deprived.
FYI, when preparing pork belly it is the same procedure when making Lechon Kawali or Sisig. You can boil extra pork belly and place it in the fridge if cooking soon or in the freezer for later use. It will save you some time if you have a craving for these 2 dishes. Talking about healthy?
So anyway, this is a simple dish but delicious. Luckily, I am in my own house with very good ventilation and no one can complain about the smell. I still don’t get it, it smells so good.
Binagoongang Baboy Recipe and Video
- 2 pounds pork belly
- 4 to 5 cups water
- 1 onion peeled and quartered
- 6 cloves garlic minced
- 15 peppercorn
- 2 bay leaves
- 1 teaspoon garlic powder
- Salt to taste
- 1 onion peeled and chopped
- 6 cloves garlic peeled and minced
- 2 to 3 tablespoons shrimp paste cooked
- 2 Thai chili peppers optional
Add water and pork belly in pot and bring to a boil.
Toss-in quartered onion, garlic, bay leaves, peppercorn, garlic powder and salt.
Remove scum. Simmer until pork belly is tender.
Poke pork belly with fork to check if tender.
When cook, remove pork belly and cut into bite size about 1 inch thick. Set aside.
Save some broth if you desire a saucy Pork Binagoongang.
In a pan over medium heat, heat oil.
Cook onion until soft.
Add garlic and cook until golden.
Add cooked shrimp paste and stir.
Stir-in sliced pork belly and brown both sides or until a bit crispy if you prefer it that way.
Transfer to a serving plate. No need to season with salt. Shrimp paste is already salty. Enjoy!
Note: If you like it saucy and spicy, add Thai chili and ¾ cup of the pork broth and simmer for a few minutes before removing from heat.