Pork Binagoongan

I never really liked or let alone tried Pork Binagoongan when I was in Manila, but it is now one of the recipes I’ve managed to whip up to Alan’s (and now my Mom’s satisfaction)!

If you don’t know yet, cooking is one of the talents I discovered I had when I came to the US.  Last night we did my Pork Binagoongan ang as always, it was just totally yummy.  I swear by this recipe so here it is for the benefit of other Pinoy foodies out there:

1 lb. pork, cut into pieces

* I usually use pork belly which has ample fat

1/4 cup oil
4 to 6 cloves of garlic, crushed
1 onion, sliced thinly
1 large tomato, diced
1/2 cup bagoong
1/2 cup vinegar
2 cups water


Heat oil in frying pan and fry the sliced pork til brown. Sauté garlic, onions and tomatoes after pork has browned.

Add the rest of the ingredients and let simmer until pork is tender. Do not forget to let the pot boil before stirring after you’ve added the vinegar. Let the pot simmer to let the flavors seep in.

Pinay New Yorker suggests:
You might want to try adding half a cup of sun-dried tomatoes for a twist. The tangy chewy bits go well with bagoong.

4 thoughts on “Pork Binagoongan

  1. mikey

    well, i’ll try this one out and see if i can ace it.
    but aren’t you missing something in this recipe like a handful of diced eggplant on it? just noticed because i remember seeing it from the ones we order from the filipino restaurant.


    wish you all the best in the Big Apple!


  2. Genn

    Thanks for posting the recipe, I’m making binagoongan tonight with my brother Guys,I think the eggplant is optional, every time we order this dish, the restaurants in Jersey serves the dish without it. And if you do use eggplant, less water is probably necessary.


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