BINAGOONGAN

Binagoongan

BINAGOONGAN

#SIAintheKitchen

Happy to say that I am still on a roll with my Filipino Fridays segment on my Instagram Live!

I was thinking of what to make since now I have this large bottle of bagoong (fermented shrimp paste). It expires in December so I want to use up as much of it as I can wherever possible. The solution to this? Making a batch of stick-to-your-bones binagoongan.

Binagoongan is stir-fried pork belly in fermented shrimp paste and chilies. It is a super savoury dish, has a little bit of a kick and goes great with fried eggplant and a lot of white rice. When I say a lot of white rice, I mean it! The sauce in this dish is so addicting - packed with umami - and balanced with a little sugar and vinegar.

For the eggplant, it’s usually fried but since this dish is already a heart stopper, I simply roasted mine in the oven instead. Your call! I won’t include that or the rice in the recipe but they are definitely mandatory sides to eat with it!

BINAGOONGAN - serves 4

  • 3 tbsp vegetable oil

  • 1/2 yellow Spanish onion, diced

  • 6 cloves garlic, minced

  • 5 thai red chilies, sliced

  • 1.5 lbs pork belly, sliced and cut into 1” pieces

  • 1 roma tomato, diced

  • 3 heaping tbsp bagoong (fermented shrimp paste)

  • 1/4 cup white vinegar

  • ~2 cups water

  • 3 bay leaves

  • 1 tsp kosher salt

  • 1 1/2 tbsp granulated sugar

  • freshly ground black pepper, as needed

  1. In a medium saucepan over medium-high heat, heat the vegetable oil until hot. Add in the onions, garlic and thai red chilies and sauté until softened, about 2 minutes.

  2. Add in the tomato and fry with the aromatics for about 5 minutes until it starts to brown. Scrape off any browned bits and add in the pork belly and stir fry. Once the pork belly is mostly cooked, add in the bagoong and fry for 1 minute.

  3. Add in the vinegar, bay leaves, salt, pepper, sugar and just enough water to cover the pork belly mixture. Bring the mixture to a boil and drop the heat down too low. Leave uncovered and allow for it to simmer for 45 minutes or until the sauce reduces by 2/3.

  4. Serve with white rice and roasted eggplant.

ASIAN, FILIPINO, MEATStephanie Siabinagoongan, filipino, filipino food, binagoongan liempo, binagoongan baboy, binagoongan recipe, pork bellyComment