A rich, savory-salty Filipino dish made with crispy pork belly and shrimp paste, paired with fried eggplant and chilies for a flavorful kick.
Cooking Tips:
• Allow the pork belly to fry in its rendered fat for a crispier texture.
• Control the saltiness by adjusting the amount of shrimp paste.
• Fry eggplants separately to keep them from becoming mushy when added to the pork.
Ingredients Tips:
• Use fresh bagoong for the best flavor; sautéed bagoong adds depth and balance.
• Add tomatoes if you prefer a slightly tangy version.
• Substitute pork belly with pork shoulder for a leaner dish.
Binagoongang Baboy
A rich, savory-salty Filipino dish made with crispy porkbelly and shrimp paste, paired with fried eggplant and chilies for a flavorfulkick.
Ingredients
For the Pork:
- 2 kg pork belly cut into chunks
- 1 tsp ground black pepper
- 1 tsp salt
- 1 cup water
- 1-2 tbsp cooking oil for browning
For the Eggplant:
- 4 pcs eggplant sliced and fried until golden brown
For the Sauce:
- Oil rendered from pork belly
- 1 medium onion chopped
- 1 head garlic minced
- 3 tbsp sautéed shrimp paste bagoong alamang
- Long green chili
- Thai chili optional, for heat
Instructions
Prepare the Pork:
- In a deep pan, massage pork belly with salt and pepper. Add 1 cup water, cover, and cook until pork becomes tender.
- Allow water to evaporate, then add 1–2 tbsp oil and fry pork until golden brown. Set aside.
Fry the Eggplant:
- In the same pan or a separate pan, fry eggplant slices until browned. Drain on paper towels and set aside.
Cook the Sauce:
- Reduce excess oil from the pan, leaving just enough for sautéing.
- Sauté onion and garlic until fragrant.
- Add shrimp paste and stir-fry for 1–2 minutes.
Combine Everything:
- Return the fried pork belly into the pan and mix well with the sauce.
- Add long green chili and Thai chili for spice.
- Toss in the fried eggplant and combine gently.
Serve:
- Serve hot with steamed rice.
