Binagoongang Baboy is a beloved Filipino pork dish that perfectly showcases the rich, bold flavors of bagoong or fermented shrimp paste. Made with tender slices of pork simmered in a savory mixture of garlic, onions, tomatoes, and shrimp paste, this classic recipe is known for its delicious balance of salty, umami, and slightly tangy flavors. Despite its simple ingredients, Binagoongang Baboy delivers a hearty and satisfying meal that’s perfect for both everyday family dinners and special occasions.
Every Filipino family has its own version of Binagoongang Baboy. Some prefer it dry with crispy pork edges, while others enjoy it with a rich, flavorful sauce that’s perfect for pouring over hot steamed rice. This recipe highlights the natural flavors of the pork while allowing the bagoong to shine without becoming overpowering. Fresh tomatoes help mellow the saltiness, while garlic, onions, and ginger add layers of aroma and depth.
One of the best things about this dish is how easy it is to prepare. Using only a handful of pantry staples, you can create a comforting meal that tastes like it has been simmering for hours. It’s also incredibly versatile—you can add vegetables like eggplant, sitaw (string beans), or green chilies to make it even more filling and nutritious.
Whether you’re looking for a traditional Filipino pork recipe or simply craving something rich and flavorful, this homemade Binagoongang Baboy is sure to become one of your go-to comfort food dishes. Pair it with freshly cooked rice, and you’ll have a meal that’s simple, satisfying, and packed with authentic Filipino flavors.
Recipe Tips
- Use pork belly with a good balance of meat and fat for the most tender and flavorful results.
- Cook the bagoong for a few minutes before adding the pork to develop a richer, less pungent flavor.
- Fresh tomatoes naturally soften the saltiness of the shrimp paste while adding a slight sweetness.
- Simmer over low heat to allow the pork to become tender without drying out.
- Taste before seasoning, as different brands of bagoong vary in saltiness.
- For a richer dish, allow the pork to cook until some of the fat renders and lightly caramelizes.
- Add sliced green chilies or bird’s eye chilies if you enjoy a spicy version.
- Eggplant, okra, sitaw (string beans), or kangkong are delicious vegetable additions that stretch the dish and add more nutrition.
- If the sauce becomes too salty, add a little water and a few more tomatoes to help balance the flavors.
- Like many Filipino stews, Binagoongang Baboy often tastes even better the next day after the flavors have had time to meld.
Ingredient Substitutions
Pork Belly (Liempo)
You can substitute pork shoulder, pork kasim, or pork ham if you prefer a leaner cut. Chicken thighs also work well for a lighter variation.
Bagoong (Fermented Shrimp Paste)
Use either sautéed or regular bagoong. If using regular bagoong, cook it a little longer to develop its flavor. For a seafood twist, crab paste can also be used.
Tomatoes
Canned diced tomatoes or tomato puree can be used if fresh tomatoes are unavailable, although fresh tomatoes provide a brighter flavor.
Ginger
If you don’t enjoy the taste of ginger, you can reduce the amount or omit it, though it helps balance the richness of the pork.
Cooking Oil
Any neutral oil, such as vegetable, canola, or corn oil, works well.
Water
Beef or pork broth can replace water for a deeper, more savory sauce.
