Creamy Pork Binagoongan
Creamy Pork Binagoongan
Ingredients
- 2 1/4 pounds pork belly, cut into 1-inch cubes
- 2 tablespoons cooking oil
- 6 garlic, cloves, minced
- 1 onion, large, chopped
- 1 ounce ginger, thumb-sized piece, julienned
- 3/4 cup bagoong alamang, fermented shrimp paste
- 4 cups coconut milk, full-fat
- 1 tablespoon granulated sugar, or more, to taste
- 1 tablespoon white vinegar, optional
- 2 siling labuyo, bird's eye chilies, sliced, optional
Instructions
- 1
Heat the cooking oil in a large pot or deep pan over medium heat. Add the cubed pork belly and cook, stirring occasionally, until browned on all sides and some of the fat has rendered, about 10-15 minutes. Remove any excess rendered fat, leaving about 2 tablespoons in the pot.
⏱️ 15 min
- 2
Add the minced garlic, chopped onion, and julienned ginger to the pot. Sauté for 3-5 minutes, or until the aromatics are fragrant and the onion is translucent.
⏱️ 5 min
- 3
Stir in the bagoong alamang (fermented shrimp paste). Cook for 3-5 minutes, stirring frequently, until the bagoong is fragrant and slightly darker in color.
⏱️ 5 min
- 4
Pour in the coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low.
⏱️ 5 min
- 5
Add the granulated sugar and, if using, the white vinegar and sliced siling labuyo. Stir well to combine.
⏱️ 2 min
- 6
Cover the pot and let the pork binagoongan simmer for 45-60 minutes, or until the pork belly is very tender and the sauce has thickened to a creamy consistency. Stir occasionally to prevent the bottom from sticking.
⏱️ 60 min
- 7
Taste and adjust seasoning as needed. You may add more sugar to balance the saltiness of the bagoong, or a splash more vinegar for tang. A pinch of salt is unlikely to be needed due to the bagoong.
⏱️ 3 min
- 8
Serve the Creamy Pork Binagoongan hot with steamed white rice.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Pork Binagoongan
- 2 1/4 pounds pork belly, cut into 1-inch cubes
- 2 tablespoons cooking oil
- 6 garlic, cloves, minced
- 1 onion, large, chopped
- 1 ounce ginger, thumb-sized piece, julienned
- 3/4 cup bagoong alamang, fermented shrimp paste
- 4 cups coconut milk, full-fat
- 1 tablespoon granulated sugar, or more, to taste
- 1 tablespoon white vinegar, optional
- 2 siling labuyo, bird's eye chilies, sliced, optional
Instructions
- 1
Heat the cooking oil in a large pot or deep pan over medium heat. Add the cubed pork belly and cook, stirring occasionally, until browned on all sides and some of the fat has rendered, about 10-15 minutes. Remove any excess rendered fat, leaving about 2 tablespoons in the pot.
⏱️ 15 min - 2
Add the minced garlic, chopped onion, and julienned ginger to the pot. Sauté for 3-5 minutes, or until the aromatics are fragrant and the onion is translucent.
⏱️ 5 min - 3
Stir in the bagoong alamang (fermented shrimp paste). Cook for 3-5 minutes, stirring frequently, until the bagoong is fragrant and slightly darker in color.
⏱️ 5 min - 4
Pour in the coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low.
⏱️ 5 min - 5
Add the granulated sugar and, if using, the white vinegar and sliced siling labuyo. Stir well to combine.
⏱️ 2 min - 6
Cover the pot and let the pork binagoongan simmer for 45-60 minutes, or until the pork belly is very tender and the sauce has thickened to a creamy consistency. Stir occasionally to prevent the bottom from sticking.
⏱️ 60 min - 7
Taste and adjust seasoning as needed. You may add more sugar to balance the saltiness of the bagoong, or a splash more vinegar for tang. A pinch of salt is unlikely to be needed due to the bagoong.
⏱️ 3 min - 8
Serve the Creamy Pork Binagoongan hot with steamed white rice.