Binagoongang baboy is my favorite recipe when I want to cook something delicious but don't have time. My recipe cooks in about an hour. Perfect for busy people like me.

I love how this classic Filipino dish brings together the salty taste of shrimp paste (bagoong) with tender pork belly and tomatoes. I always make sure to have some rice because I love putting the yummy sauce on it.

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My Ingredients
How I Make My Binagoongang Baboy
My Personal Tips
Related

My Ingredients

1 tablespoon canola oil
2 pounds pork belly, cut into 1-inch cubes
1 onion, peeled and chopped
4 cloves garlic, peeled and minced
2 tablespoons sautéed shrimp paste
2 large tomatoes, chopped
¼ cup vinegar
1 cup water
5 Thai chili peppers, chopped
1 teaspoon sugar (if needed)
Salt and pepper to taste

How I Make My Binagoongang Baboy

I start by heating 1 tablespoon of oil in my wide pan over medium heat. Then I add my pork cubes and cook them until they begin to brown and render their fat.
Next, I add my chopped onions and minced garlic to the pan with the pork. I cook everything for about 3-4 minutes.
Now I add my shrimp paste (bagoong) and cook it, stirring occasionally, for about 1 minute. If I'm using raw shrimp paste, I cook it longer, about 3-5 minutes, until it darkens in color and loses its fishy smell.
I add my chopped tomatoes and cook them, mashing with the back of my spoon to release their juice.
Here's an important step: I add my vinegar and let it simmer uncovered without stirring for about 2-4 minutes. DO NOT STIR.
I add my water, chopped chili peppers, and sugar (if I'm using it). I stir everything and bring it to a simmer.
I lower my heat, cover the pan, and let everything simmer until my pork is tender and the sauce has reduced to my desired consistency. This takes about 45 minutes to 1 hour.
Finally, I season with salt and pepper to taste.
Serve hot and enjoy your binagoongang baboy!

My Personal Tips

I taste test my shrimp paste before adding sugar because commercial versions are usually already sweet.
If I'm using raw shrimp paste, I saute it longer until it darkens. This removes the strong fishy taste.
I never stir the vinegar when I first add it. I let it boil uncovered for a few minutes.
Leftover binagoongang baboy makes amazing fried rice the next day. I just toss it with day old rice for a quick meal.

Looking for other recipes like this? Try these:

My Delicious Binagoongang Baboy

My tender pork belly simmered in shrimp paste and tomatoes for an easy one pan weeknight dinner

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

1 tablespoon canola oil
2 pounds pork belly cut into 1-inch cubes
1 onion peeled and chopped
4 cloves garlic peeled and minced
2 tablespoons sautéed shrimp paste
2 large tomatoes chopped
¼ cup vinegar
1 cup water
5 Thai chili peppers chopped
1 teaspoon sugar if needed
Salt and pepper to taste

Method

I start by heating 1 tablespoon of oil in my wide pan over medium heat. Then I add my pork cubes and cook them until they begin to brown and render their fat.
Next, I add my chopped onions and minced garlic to the pan with the pork. I cook everything for about 3-4 minutes.
Now I add my shrimp paste (bagoong) and cook it, stirring occasionally, for about 1 minute. If I'm using raw shrimp paste, I cook it longer, about 3-5 minutes, until it darkens in color and loses its fishy smell.
I add my chopped tomatoes and cook them, mashing with the back of my spoon to release their juice.
Here's an important step: I add my vinegar and let it simmer uncovered without stirring for about 2-4 minutes. DO NOT STIR.
I add my water, chopped chili peppers, and sugar (if I'm using it). I stir everything and bring it to a simmer.
I lower my heat, cover the pan, and let everything simmer until my pork is tender and the sauce has reduced to my desired consistency. This takes about 45 minutes to 1 hour.
Finally, I season with salt and pepper to taste.
Serve hot and enjoy your binagoongang baboy!