How to Cook Binagoongang Baboy. Filipinos absolutely adore Binagoongan. It's a divine combination of their all-time favorite ingredients - deep-fried pork and shrimp paste, known locally as bagoong.
The foundation of Binagoongan is the [spicy] tomato sauce flavored with garlic and onion. It isn't a recipe that you should rush.
When cooking the tomato, do so nice and slowly, so you end up with a sticky consistency that is almost caramelized.
If you are looking for the perfect evening dinner during the week, Binagoongang Baboy is it; it's a one-pan recipe that you can make in just 60 minutes.
This Filipino dish is a national classic. The main ingredients are pork belly, chili peppers, fresh tomatoes, and bagoong. It is big, bold and hearty, and is usually accompanied by steamed rice.
Different types of Bagoong shrimp paste
- Bagoong Monanmon or Dilis, made from anchovies.
- Bagoong Terong, made from Bogita or Bonnetmouths
- Alamang, made from Krill.
Whatever recipes you are planning to add, these pastes will give it a distinctive, pungent flavor.
A classic Binagoongan is made with pork, but Filipinos also use other proteins, including beef, chicken, fish, and shrimp.
The secret of Binagoongan
It may not be much of a secret to Filipinos. Still, to those of you who are discovering the wonderful dishes from this part of the world, the thing that makes any Binagoongan so unique is the use of Bagoongan Alamang or fermented shrimp paste.
In this article, the Binagoongan I refer to use pork as its primary protein.
The lovely zingy sweetness of the spicy tomato sauce is given a hit of umami from the shrimp paste and finished off with a bit of chili heat.
The odds are that you've come across things like Korean Kimchi and maybe the Indonesian sweet soy sauce, Kecap Manis, but you may not have come across Bagoong until now, that is. In the Philipines, you won't find a kitchen without it.
It is used in hundreds of dishes, including Kare-Kare, a delicious oxtail, and peanut soup.
How Bagoong is made.
Bagoong is made by fermenting Anchovies, Bogita, Krill, or Ponyfish (also known as SapSap) in salt. Any genuine Filipino chef or cook wouldn't be seen dead without a jar of this awesome fish paste in the larder.
In appearance, it is like red mud and has a heavily concentrated fishy smell.
The aroma is almost shocking in its fishiness and might put you off eating it, but when added to stews and casseroles, trust me - it adds a beautiful whole new taste dimension. Filipino cuisine wouldn't be the same without it.
A by-product of the fermentation process is Patis or fish sauce, a golden brown liquid that is bottled and sold in its own right.
Another recipe that calls for Bagoong is Pinakbet, a Filipino vegetable dish that uses veggies such as bitter gourd (a type of bitter melon), eggplant, okra, squash, and string beans. You can also throw in slivers of pork or shrimp for good measure.
More about the varieties of shrimp paste
Shrimp paste is used extensively throughout Southeast Asia and is known by various names. We refer to shrimp paste as not necessarily made from shrimp, but other types of fish, including anchovies and ponyfish.
Bagoong Alamang, the Filipino version, is made from Krill, a small type of shrimp.
It is used in Filipino cuisine alongside other condiments and can be sauteed and eaten with white rice or used as a topping on green mango. It varies in taste from being out-and-out salty to having a sweet saltiness.
The Malay version of shrimp paste, also made from Krill, is called Belacan.
Cooking with the shrimp paste
Various types of shrimp paste are available on sale, particularly in Asian stores. Therefore, they vary in consistency and can be incorporated into recipes slightly differently.
For example, the Lee Kum Kee brand of shrimp sauce is thinner than most, but it still delivers the same quality and quantity of fishiness.
It is more liquified, making it easier to add to most recipes.
Shrimp paste from Thailand is more of a dry paste and therefore requires a good stir when added to dishes. The recipe you follow will typically tell you what type of shrimp paste to use and how to incorporate it into a dish.
You just need to ensure that it is completely dissolved and properly distributed with whichever style you use.
The signature flavor of shrimp paste
Unsurprisingly, shrimp paste's overriding flavor is shrimp, with salty, savory overtones.
The various brands and the countries of origin result in slightly different tastes, textures, colors, and degrees of saltiness. You may need to shop around a little to find one that suits you best.
The best place to buy Bagoong shrimp paste
Many of the largest supermarket chains now stock shrimp paste of one type or another, including Bagoong. You'll usually find it on the shelves near soy and fish sauces.
If your local supermarket doesn't carry it, look in your local Asian grocery store. If you haven't got an Asian store nearby, you can always order it online.
When buying, look out for whether the product is labeled as shrimp paste or shrimp sauce. It won't be quite as strong or concentrated as the pastes if it's the latter.
If you can't find shrimp paste in a local store and you're not into shopping on the Internet, you can always use fish sauce instead.
Another alternative is Thai Golden Mountain seasoning sauce. Look out for it. It's pretty delicious.
Storing shrimp paste
Because shrimp paste is fermented and contains salt, it doesn't need refrigeration.
However, if you're only going to use it from time to time, it's best to store it in your fridge once it's been opened, where you can keep it for up to 12 months or longer.
Ensure the top is tightly closed; otherwise, you will contaminate all the other foods in the fridge with its distinctive shrimp aroma.
If you've got an unopened jar of fish paste, you can keep it in a larder or cool, dark cupboard almost indefinitely.
Potential substitutes for shrimp paste
Bagoong or shrimp paste is pretty specialized stuff and, therefore, not easy to substitute. As mentioned earlier, however, fish sauce is one alternative, albeit not quite as strong.
- If you're into DIY cooking, you can always fry the heads and shells of shrimp in hot oil. Wait until the oil becomes bright red. The longer you cook it, the more pronounced the flavor.
It's quite good as a substitute, but you'll miss that fermented funk you get with the real shrimp paste.
- You can always use anchovy paste as a potential substitute. Quantity wise you can use it like-for-like.
- Another possibility is to mash up an anchovy fillet. You'll get that lovely saltiness, but it won't be anywhere near as pungent in flavor as shrimp paste itself.
- Thai Golden Mountain sauce, as mentioned earlier, is another alternative, or you can fall back on soy sauce. However, soy sauce doesn't have the same complexity of flavor and may turn the color of the dish too dark.
Vegetarian substitutes
If you are a vegetarian, the options open to you are things like:
- Chinese black bean sauce
- Thai yellow bean sauce
- Miso
While these will work after a fashion, you will miss that complexity of genuine shrimp paste.
Various ways of using Bagoong when cooking
However, as I said earlier, I believe it is the other way round. I have heard Bagoong described as a by-product of the fish sauce, Patis. But, whether it is an original or a by-product, its many uses include:
- flavor-enhancing ingredient along with others including monosodium glutamate, salt, or soy sauce
- As an ingredient when making fish stock, you can use the sort in many Ilocano-style dishes.
- dressing for greens in Kinilaw or Shrimp Ceviche
- condiment in stir-fries
- Ingredient when preparing fried rice.
- Base ingredient for dishes like Binagoongan Baboy Pork and Shrimp Paste Stew.
- Spead on fresh mango - a sort of sweet and sour treat
How long can you keep shrimp paste?
As mentioned earlier, you can keep shrimp paste for ages. If the jar has been opened, it's best to refrigerate it, ensuring that the cap is fixed tightly in place, so the smell doesn't permeate around the fridge.
It may change color over time, but it will still be okay to use up to 12 months or more.
Don't overdo it
When adding shrimp paste to any recipe, it's best to stay on the conservative side. If anything, use slightly less than the recipe suggests.
It does have a very strong flavor. You can always add more, but it isn't easy to undo it if you add too much. Err on the safe side.
If adding shrimp paste to a stir-fry, a teaspoon is probably enough.
Difference between Bagoong and Alamang?
Yes, there is. Bagoong is more of a generic name for Filipino shrimp paste.
When you add "Alamang" to the description, it indicates that it is made with Krill.
Binagoongang baboy ingredients
Binagoongan is a Filipino style of cooking whereby meat and veggies are stewed with Bagoong shrimp paste. You can use other proteins, but the most popular is belly pork. Let's go into the ingredients in a little more detail.
1 Pork belly
Pok belly is the perfect meat for Binagoongan Baboy. It is the ideal combination of fat and meat and works brilliantly with the shrimp paste base.
The fat in the pork belly renders down to provide melt-in-the-mouth succulence, while the meat gives a light chew.
If you prefer your pork a little less fatty, pork shoulder is another good cut to choose.
2 Bagoong Alamang shrimp paste
This is my favorite type of shrimp paste. I usually saute it a little until it browns just to prove a more mellow fishiness.
When sauteeing, if you follow this recipe, you will make what is known as Ginisang Bagoong - it takes Bagoong to the nest level - perfect for making the best Binagoongan Baboy.
3 Vinegar for the balance (*optional)
The sharpness of vinegar helps to temper the other strong flavors in the dish. After you add it, give it a quick stir and let it boil for a few minutes (uncovered) to cook off some of the vinegar's acidity.
Note: For this recipe, I didn't add vinegar and it was perfectly delicious. I guess it's only a matter of preference.
4 Sugar - another balancer.
As with vinegar, you add sugar for balance. It counteracts the sharpness with a bit of sweetness. Palm sugar works well as it also adds a hint of caramel. Some experts reckon it is a little healthier than cane sugar.
5 The Filipino Trinity - garlic, onions, and tomatoes
Garlic, onions, and tomatoes are Filipino cuisine's so-called "Trinity." The tomatoes add color and also boost the flavor.
6 Siling Labuyo - fiery Filipino chilies
Filipino chilies are among the hottest in the world. I love them to bits, but you have to be careful when adding them, so you don't blow your head off. I recommend scraping out the seeds. Adding chili is optional.
The Filipino ones are not that easy to get in the US, but you can get them from Amazon if they have them in stock. If not, but you want a kick of heat in your Binagoongan Baboy, any chili will do.
7 Fried eggplant
It might not be to everyone's taste, but I find that fried eggplant really works with Binagoongan Baboy.
Is fried eggplant necessary?
Frankly, fried eggplant is not a necessity, but it is a classic Filipino addition, and believe me, it compliments the Binagoongan amazingly well.
It balances the flavor beautifully, and it also helps to reduce the saltiness. It cooks very quickly, though, so don't add it until near the end.
Cut the eggplant into one-inch-thick discs and fry gently until a light golden brown. Then add them to the pot and cook for about five minutes, not more, or they will get too mushy.
How to Cook Binagoongang Baboy
Step 1 Par-Cook the Pork
- To par-cook, place the pork belly in a large, deep saucepan, and pour enough cold water to cover.
- Bring water to a boil over high heat, skimming any scum from the surface.
- Once the water is boiling and after skimming the scum, you can go ahead and add the garlic, onion, bay leaves, salt, and peppercorns.
- After adding the herbs, lower the heat to low, cover, and cook for 1 hour, or until fork-tender.
- Once the pork is tender, transfer it to a shallow dish. Set aside to let it dry and allow it to cool.
- Drain the par-cooked liquid and discard the solids. Reserve 1 or 2 cups of the liquid for making the sauce later.
Step 2 Browning the pork (2 options)
Option 1: Deep-fry
- Use a deep saucepan or a wok and add 4 cups of peanut oil. Set fire to medium-high heat until the oil reaches 350°F.
- Once the pork has cooled down, gently pat it dry using a paper towel. Cut it into 1 inch thick and ½ inch pieces.
- Once the oil is hot enough (at 350°F), gently lower the pork and deep-fry for 2 to 3 minutes or until the pieces turn golden while the skin has turned crispy.While working in small batches, ensure that the oil temperature returns to 350°F between each set, and it is also important NOT to overcrowd the wok or the pan.
- *Note:* While working in small batches, ensure that the oil temperature returns to 350°F between each set, and it is also important NOT to overcrowd the wok or the pan.
- *Do you know why?* When the heat temperature drops too much while deep-frying, it can cause the meat to "steam," thus toughening the pork instead of frying.
- Remove with a slotted spoon and place on a rack to drain excess oil. Set aside.
Option 2: Air Fry
- Reheat the air fryer to 400°F.
- Place the par-cooked sliced pork belly in the basket. Set the timer to 10 – 12 minutes or until the pork turns brown and crispy.
- Take it out from the basket and let it cool down. Once it cools down, you can cut it into bite-sized pieces. Set aside.
Step 3 Deep-fry the chili leaves (optional)
- To deep-fry, return the oil to 350°F and deep-fry the chili leaves if you are using it.
- Deep-fry the leaves for 20 seconds or until crisp. Remove with a slotted spoon and drain on a paper towel.
Step 4 Make the Guisado Bagoong
- Halve five of the tomatoes and set aside. Cut the remaining tomatoes into quarters.
- Heat the oil in a large saucepan over medium heat.
- Add the onions and cook for 1 minute, then add the garlic and cook until fragrant or cook for 4 minutes, stirring until soft.
- Adjust the heat to medium-high, add the quartered tomatoes and cook, stirring and mashing them for 5 minutes, or until completely broken down and starting to caramelize.
- Add the sautéed shrimp paste and cook, stirring, for 1 minute. Set aside.
Step 5 Final Step
- Stir in ¾ cup of the reserved pork cooking liquid. You can add more later if you want the sauce to have more juice.
- Bring to a boil, then add the deep-fried pork belly, green and red chilies, and the reserved tomato halves.
- Cook for 2-3 minutes, or until the pork is warmed through.
- Add the remaining pork cooking liquid according to your preferred wet or dry finish.
- Transfer the binagoongang pork to a serving bowl, garnish with fried chili leaves, if desired, and serve with steamed rice.
Interesting Filipino recipe:
Which Bagoong is best for Binagoongan Baboy?
This is down to personal preference. A lot of Filipinos use ordinary Bangoong Alamang. I prefer to make my Binagoongan Baboy with Ginisang Bagoong - the aforementioned sauteed version. It is possible to buy it, but it is hard to find.
You can buy it from Amazon, so unless you are lucky enough to have a Filipino store near you, you'll have to make your own, as I do. It's not difficult, and it's well worth it for me.
What goes well with Binagoongan Baboy
I love serving Pork Binagoongan Baboy as a main course for lunch or dinner. Traditionally it goes well with steamed rice.
Adding eggplant to the stew at the last minute is optional, but instead, some people serve fried eggplant as a side dish. The choice is yours.
Another idea is a side of pickled mango which adds a zingy freshness. If you want to have a go at making your own, here's how.
Best way to store Binagoongan baboy leftovers
It's not very often it happens in my house, but if you have any Binagoongan Baboy leftovers, you should transfer them to a container with an airtight lid and store them in your fridge. It will be okay there for up to three days.
Alternatively, if you want to store it for longer, you can freeze it for up to two months.
When it comes to reheating - if frozen, defrost overnight in your fridge. Reheat in a saucepan on your stovetop, on medium heat, until the internal temperature reaches 165°F.
Alternatively, you can microwave it. Nuke it on full power for 2 to 3 minutes stirring halfway through. If not hot enough, carry on nuking at 30 seconds intervals until it reaches that 165°F temperature.
Top tips for making the best Binagoongang baboy
As discussed earlier, always use a top-quality shrimp paste (Bangoon Alamang) - I prefer to make a Ginisang Bagoong.
1 Use pork belly and fry lightly to render down the fat. For me, this is the best meat and makes the loveliest, tastiest Binagoongan Baboy. If you're worried about calories, you can always scoop out a few spoonfuls of melted fat before adding the garlic, onions, and tomato.
2 Add the garlic, onions, and tomatoes, and stir-fry. Stir-frying deglazes the pan or wok and makes the sauce even more delicious.
3 Add a little water and carry on cooking (uncovered) until the sauce reaches the desired consistency.
4 Don't overdo the vinegar. 2 teaspoons is sufficient. If you add more, the dish will become too sharp. Again, this is a matter of personal preference.
5 Add fried eggplant for the last four or five minutes of cooking (optional).
6 Serve with steamed rice, a side of fried aubergine if you prefer it as an accompaniment, rather than a part of the dish, and some fresh mango, or if you like, pickled mango.
Other Binagoongan recipes you should try
When it comes to Filipino Binagoongan, my personal favorite is Binagoongan Baboy. However, there are many other variants out there too, and they are all delicious.
If you'd like to make them and see them, I recommend a few recipes on websites.
Once you've discovered the delights of Filipino cuisine, a whole new world of food will be open to you. Happy cooking up (and eating, of course).
Full Recipe
How to Cook Binagoongang Baboy
Pin RecipeIngredients:
- 1½ lbs pork belly (boneless and skin on)
Par-cooking ingredients:
- 6 cloves garlic (smashed)
- 1 piece onion (quartered)
- 4 pieces bay leaves
- 2 tablespoon salt
- 1 tablespoon black peppercorns
- enough water to cover the pork
For Guisado Bagooong:
- 2 tablespoon sauteed shrimp paste (bagoong alamang paste)
- 5 pieces tomatoes (quartered)
- ¼ cup oil
- 8 cloves garlic (minced)
- 1 piece onion (chopped)
- 2 piece green chili (optional)
- 2 pieces red bird's eye chilies (optional)
Garnish:
- a handful of chili leaves (optional)
Instructions:
Step1: Par-cook the pork:
- To par-cook, place the pork belly in a large, deep saucepan, and pour enough cold water to cover.
- Bring water to a boil over high heat, skimming any scum from the surface.
- Once the water is boiling and after skimming the scum, you can go ahead and add the garlic, onion, bay leaves, salt, and peppercorns.
- After adding the herbs, lower the heat to low, cover, and cook for 1 hour, or until fork-tender.
- Once the pork is tender, transfer it to a shallow dish. Set aside to let it dry and allow it to cool.
- Drain the par-cooked liquid and discard the solids. Reserve 1 or 2 cups of the liquid for making the sauce later.
Step 2: Browing the Pork (2 options):
Option 1: Deep Fry
- Use a deep saucepan or a wok and add 4 cups of peanut oil. Set fire to medium-high heat until the oil reaches 350°F.
- Once the pork has cooled down, gently pat it dry using a paper towel. Cut it into 1 inch thick and ½ inch pieces.
- Once the oil is hot enough (at 350°F), gently lower the pork and deep-fry for 2 to 3 minutes or until the pieces turn golden while the skin has turned crispy. While working in small batches, ensure that the oil temperature returns to 350°F between each set, and it is also important NOT to overcrowd the wok or the pan.
- *Note:*While working in small batches, ensure that the oil temperature returns to 350°F between each set, and it is also important NOT to overcrowd the wok or the pan.*Do you know why?*When the heat temperature drops too much while deep-frying, it can cause the meat to "steam," thus toughening the pork instead of frying.
- Remove with a slotted spoon and place on a rack to drain excess oil. Set aside.
Option 2: Air Fry
- Reheat the air fryer to 400°F.
- Place the par-cooked sliced pork belly in the basket. Set the timer to 10 - 12 minutes or until the pork turns brown and crispy.
- Take it out from the basket and let it cool down. Once it cools down, you can cut it into bite-sized pieces. Set aside.
Step 3: Deep fry the chili leaves (optional)
- To deep-fry, return the oil to 350°F and deep-fry the chili leaves if you are using it.
- Deep-fry the leaves for 20 seconds or until crisp. Remove with a slotted spoon and drain on a paper towel.
Step 4: Make the Guisado bagoong
- Halve five of the tomatoes and set aside. Cut the remaining tomatoes into quarters.
- Heat the oil in a large saucepan over medium heat.
- Add the onions and cook for 1 minute, then add the garlic and cook until fragrant or cook for 4 minutes, stirring until soft.
- Adjust the heat to medium-high, add the quartered tomatoes and cook, stirring and mashing them for 5 minutes, or until completely broken down and starting to caramelize.
- Add the sautéed shrimp paste and cook, stirring, for 1 minute. Set aside.
Step 5: Final Step
- Stir in ¾ cup of the reserved pork cooking liquid. You can add more later if you want the sauce to have more juice.
- Bring to a boil, then add the deep-fried pork belly, green and red chilies, and the reserved tomato halves.
- Cook for 2-3 minutes, or until the pork is warmed through.
- Add the remaining pork cooking liquid according to your preferred wet or dry finish.
- Transfer the binagoongang pork to a serving bowl, garnish with fried chili leaves, if desired, and serve with steamed rice.
Notes:
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
