Binagoongang baboy is an authentic Filipino dish. The basic cooking process of this dish is cooking slices of pork with the bagoong (shrimp paste) and adding spices. Shrimp paste or bagoong is readily available in the local wet market and since it is still fresh, the usual color is pink and watery. Those shrimp paste you see in the supermarket are already processed and sauteed with spices and sometime sugar is added. The color is usually brown and they are already cooked to prolong the shelf life.
Whether fresh bagoong or those bottled ones sold in the supermarket you prefer to use on your recipe, it will depend on your taste and availability. But personally I prefer the fresh bagoong. Just make sure it is fresh because some vendors in the wet market sells stinky bagoong which is already fermenting. Fresh bagoong shouldn’t be so repulsive and stinky and not very salty.
Binagoongang baboy is a perfect combination with grilled or boiled eggplant or okra. It can also be a perfect side dish with grilled bangus or grilled tilapia.
How to Cook Binagoongang Baboy
- 1 kilo pork cubed
- 8 cloves garlic crushed
- 1/2 cup vinegar
- 1 1/2 cups water
- 4 cloves garlic crushed
- 1 small onion chopped
- 2 tablespoons bagoong shrimp paste
- 1 teaspoon peppercorns
How to make binagoongang baboy:
- In a pan put together pork, garlic, vinegar and water. Simmer for 30 minutes.
- Drain pork and reserve broth. Sauté garlic and onion.
- Add bagoong and cook for 5 minutes.
- Add pork, broth and peppercorns. Simmer till pork is tender. 6 portions.
this recipe is the best for me,love it!
Hi Leviata, I’m sure you are going to love this recipe!
Thank you for sharing this recipe. I was searching for a recipe that matches whatever available ingredients I have at the moment. A great thing I came across your article. I know where to look for next time. Kudos! 🙂
Hi Rowana, I’m happy that the binagoongang baboy recipe has helped you cook the dish without going back again to the market. Cheers!
Thanks for the tips about choosing the kind of shrimp paste. I thought bagoong is usually stinky so most foreigners don’t like the smell of it. So the next time I buy I will make sure it is fresh.
Super dish!!! Very easy and the flavor is fantastic. This recipe will be in my files and will be used forever.
Thanks for sharing.
This sounds good im trying it tonight..