Binagoongang Baboy is a pork dish stewed in bagoong alamang or shrimp paste. It is considered one Filipino dish to die for. The smell of the bagoong along with the mild salty taste of the pork makes this dish one of a kind. This is usually and traditionally served together with fried eggplants and has a salty-sweet and spicy flavor. Another variation of the dish is the binagoongang baboy sa gata (pork in shrimp paste and coconut milk.) Adding the coconut milk makes this dish more creamy and flavorful!
Just follow the instructions below carefully and I assure you, you’ll do the best binagoongang baboy! Get ready for nice cooking!
- 1 kg pork kasim, cubed
- 3 tbsp shrimp paste
- 2 cups coconut cream
- 1/3 cup vinegar
- 8 cloves garlic, minced
- 1 onion, chopped
- 1 thumb-sized ginger, grated
- 2 pcs bay leaves
- 1 tbsp sugar
- 2 tbsp cooking oil
- chopped green and red peppers (as desired)
- Place the meat cubes in a bowl, and pour in the vinegar. Set aside.
- In a pan, heat oil, and saute onions and garlic. Stir in the meat. Let slightly brown.
- Add shrimp paste, coconut cream, sugar, bay leaves, and half portion of grated ginger. Cover and simmer for 15 minutes or until pork is tender and the coconut cream reduced. I used pork kasim (shoulder) because it is a tender part of pork and requires lesser time to cook.
- I did not add salt because the shrimp paste was salty enough. You may adjust the taste as preferred.
- When cooked, turn off the heat, then add the chopped chilis and the rest of the grated ginger.
- Serve with rice. Enjoy your pork binagoongan sa gata!
You might like this recipe too: Bicol Express Recipe