Crispy Pork Binagoongan Recipe

Crispy Pork Binagoongan Recipe

A classic Filipino dish with a little twist.

When I first posted the photo of this crispy pork binagoongan dish, I had a few people asking me for the recipe. Yes, even my non-Asian / non-Filipino friends and contacts seemed intrigued. So, even though I did say this dish isn’t exactly for everyone’s taste, they said they’d be keen to find out how to make it.

Well, then, I thought now might be a good time to share the recipe to this classic Filipino dish – with a little twist.

You see, I grew up with this dish being called simply ‘binagoongan’. We all know that it’s usually  sliced pork, with fatty bits in it. The pork is just cooked like a stir fry, so no crispy bits.

But, a few years ago, during one of my visits to Manila, I came across some Filipino restaurants that gave classic Pinoy dishes a new twist. That’s when I first encountered crispy pork binagoongan. And I thought: That’s genius! We love crispy pork. So, why not?

I didn’t quite know how to make it exactly, but learned how to hack different recipes I found online. This is a version that I came up with, after making this for myself a few times. Yes, sadly, I am the only one who appreciates this dish at Casa Coggins at the moment. Though my little boy doesn’t mind giving it a bit of try, especially when sharing the green mangoes with me (my hubby and li’l girl won’t go near shrimp paste!).

Anyway, let me know if you do give this a try!

5.0 from 1 reviews
Crispy Pork Binagoongan Recipe
If you're up for a bit of an exotic taste from the Philippines, try this beloved dish called pork binagoongan with a crispy twist. For the uninitiated, 'binagoongan' means 'to add bagoong (shrimp paste)'. This dish isn't for everyone, but it's certainly one that I love.
Author:
Cuisine: Filipino
Recipe type: Dinner, Lunch
Serves: 2-3
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 500 grams pork spare ribs/pork belly
  • salt and pepper, to taste
  • 1.5 cups water
  • 2 tbsps cooking oil
  • 1 clove garlic, chopped or crushed
  • 1 small onion, sliced
  • 1 tomato, chopped
  • 8 tbsps shrimp paste (bagoong)
  • bird's eye red chillis (baby red chillis), optional
  • 500 grams pork spare ribs/pork belly
  • salt and pepper, to taste
  • 1 clove garlic, crushed
  • 1 small onion, sliced
  • 1 tomato, chopped
  • 8 tbsps shrimp paste
  • 2 tbsps white vinegar
  • ½ cup of stock (from water used earlier to boil the meat)
  • bird's eye red chillis (baby red chillis), optional
Instructions
  1. Season the pork meat with salt and paper.
  2. Boil water in a large sauce pan or in a deep frying pan.
  3. Add the meat when the water is boiling and boil for 8-10 minutes.
  4. While waiting, heat the oil in a large frying pan.
  5. When the meat is ready, take it out of the water and pat dry with kitchen paper towels. Keep at least ½ cup of the water used for boiling the meat. This is to be used later as stock.
  6. If the meat isn't chopped yet, chop it into cubes or serving-sized pieces.
  7. When the oil is hot, fry the pork meat pieces until they're crispy on the outside.
  8. When ready, put the fried pork meat in container with paper towels, to drain some of the oil from the meat.
  9. In the frying pan, saute garlic for a few seconds until fragrant.
  10. Add sliced onions and saute until almost translucent.
  11. Add the chopped tomatoes. Saute until the tomatoes are soft.
  12. Add the bagoong or shrimp paste. Mix well. (At this time, some Westerners' sense of smell may be assaulted in ways that may be deemed unpleasant! ;))
  13. Add the stock and vinegar.
  14. When the mixture starts boiling, add the fried pork meat back into the pan.
  15. Allow to cook together for about 5 minutes.
  16. Then, it's ready to serve on top of a bed of jasmine rice.
  17. Sprinkle sliced red chilliis on top for a bit of added spicy kick (optional).
Notes
This dish is best when served with a side of sliced green mangoes!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Comments

Trackbacks