Pork Binagoongan with Homemade Bagoong Guisado and Ensaladang Mangga
Pork Binagoongan with Homemade Bagoong Guisado and Ensaladang Mangga
Ingredients
For the Pork Binagoongan
- 1.5 kg pork ribs, blanched (or pork belly or cut of choice)
- 5-6 tablespoons bagoong guisado, homemade or store-bought
- 1 large onion, diced
- 15-20 cloves garlic, sliced
- 4 long green chilies, sliced
- 350 g tomatoes, sliced
- 1/3 cup cane vinegar
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- as needed water
- to taste black pepper
For the Homemade Bagoong Guisado
- 400 g shrimp paste (alamang)
- 25-30 cloves garlic
- 7-10 red chilies
- 6-7 shallots
- 400 g tomatoes, diced
- 1/4 cup vinegar
- 1/3 cup brown sugar
- as needed oil
For the Ensaladang Mangga (Optional Side)
- 1 green mango, sliced
- 1 red onion, sliced
- 1/4 cup cilantro, chopped
- 1 tomato, sliced
- 1 lime, for juice
- to taste salt
- to taste pepper
Instructions
- 1
Blanch the 1.5 kg pork ribs (or chosen pork cut) in boiling water for 10 minutes. This helps to clean the pork and remove impurities.
⏱️ 10 min
- 2
After blanching, strain the pork and rinse it thoroughly under cold running water. Set the blanched and rinsed pork aside.
⏱️ 5 min
- 3
To make the Bagoong Guisado, combine the 6-7 shallots, 25-30 cloves garlic, and 7-10 red chilies in a food processor. Blitz until finely chopped.
⏱️ 5 min
- 4
Heat a cold pan over medium heat and add a generous amount of oil. Add the blitzed shallot, garlic, and chili mixture to the pan and cook, stirring occasionally, until the garlic is lightly golden and fragrant.
⏱️ 7 min
- 5
Add the 400g diced tomatoes, 400g shrimp paste (alamang), 1/3 cup brown sugar, and 1/4 cup vinegar to the pan. Stir well to combine.
⏱️ 3 min
- 6
Allow the Bagoong Guisado mixture to simmer over low to medium heat, stirring occasionally, until the oil separates and rises to the surface, and the tomatoes become jammy in texture. This can take about 15-20 minutes. Set aside.
⏱️ 20 min
- 7
For the Pork Binagoongan, heat a separate cooking pot or pan over medium heat. Add a little oil if needed, then sauté the 1 large diced onion, 15-20 sliced garlic cloves, and 4 sliced long green chilies until fragrant and softened, about 5-7 minutes.
⏱️ 7 min
- 8
Add the blanched pork back into the pot with the sautéed aromatics. Stir to combine.
⏱️ 2 min
- 9
Add 5-6 tablespoons of the prepared Bagoong Guisado (or store-bought), 350g sliced tomatoes, 1/3 cup cane vinegar, 1/3 cup brown sugar, and 1/4 cup soy sauce to the pot. Mix everything thoroughly.
⏱️ 3 min
- 10
Add water as needed, just enough to cover the pork and allow for simmering. Season with black pepper to taste.
⏱️ 1 min
- 11
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 40 minutes to 1 hour, or until the pork is very tender. Stir occasionally to prevent sticking.
⏱️ 60 min
- 12
While the binagoongan is simmering, prepare the Ensaladang Mangga. In a bowl, combine the sliced green mango, sliced red onion, chopped cilantro, and sliced tomato.
⏱️ 5 min
- 13
Squeeze fresh lime juice over the ensalada ingredients. Season with salt and pepper to taste. Mix well to combine.
⏱️ 2 min
- 14
Once the pork is tender and the sauce has thickened to your liking, taste and adjust seasonings if necessary. Serve the Pork Binagoongan hot, ideally with steamed rice, and the fresh Ensaladang Mangga on the side.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Binagoongan with Homemade Bagoong Guisado and Ensaladang Mangga
For the Pork Binagoongan
- 1.5 kg pork ribs, blanched (or pork belly or cut of choice)
- 5-6 tablespoons bagoong guisado, homemade or store-bought
- 1 large onion, diced
- 15-20 cloves garlic, sliced
- 4 long green chilies, sliced
- 350 g tomatoes, sliced
- 1/3 cup cane vinegar
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- as needed water
- to taste black pepper
For the Homemade Bagoong Guisado
- 400 g shrimp paste (alamang)
- 25-30 cloves garlic
- 7-10 red chilies
- 6-7 shallots
- 400 g tomatoes, diced
- 1/4 cup vinegar
- 1/3 cup brown sugar
- as needed oil
For the Ensaladang Mangga (Optional Side)
- 1 green mango, sliced
- 1 red onion, sliced
- 1/4 cup cilantro, chopped
- 1 tomato, sliced
- 1 lime, for juice
- to taste salt
- to taste pepper
Instructions
- 1
Blanch the 1.5 kg pork ribs (or chosen pork cut) in boiling water for 10 minutes. This helps to clean the pork and remove impurities.
⏱️ 10 min - 2
After blanching, strain the pork and rinse it thoroughly under cold running water. Set the blanched and rinsed pork aside.
⏱️ 5 min - 3
To make the Bagoong Guisado, combine the 6-7 shallots, 25-30 cloves garlic, and 7-10 red chilies in a food processor. Blitz until finely chopped.
⏱️ 5 min - 4
Heat a cold pan over medium heat and add a generous amount of oil. Add the blitzed shallot, garlic, and chili mixture to the pan and cook, stirring occasionally, until the garlic is lightly golden and fragrant.
⏱️ 7 min - 5
Add the 400g diced tomatoes, 400g shrimp paste (alamang), 1/3 cup brown sugar, and 1/4 cup vinegar to the pan. Stir well to combine.
⏱️ 3 min - 6
Allow the Bagoong Guisado mixture to simmer over low to medium heat, stirring occasionally, until the oil separates and rises to the surface, and the tomatoes become jammy in texture. This can take about 15-20 minutes. Set aside.
⏱️ 20 min - 7
For the Pork Binagoongan, heat a separate cooking pot or pan over medium heat. Add a little oil if needed, then sauté the 1 large diced onion, 15-20 sliced garlic cloves, and 4 sliced long green chilies until fragrant and softened, about 5-7 minutes.
⏱️ 7 min - 8
Add the blanched pork back into the pot with the sautéed aromatics. Stir to combine.
⏱️ 2 min - 9
Add 5-6 tablespoons of the prepared Bagoong Guisado (or store-bought), 350g sliced tomatoes, 1/3 cup cane vinegar, 1/3 cup brown sugar, and 1/4 cup soy sauce to the pot. Mix everything thoroughly.
⏱️ 3 min - 10
Add water as needed, just enough to cover the pork and allow for simmering. Season with black pepper to taste.
⏱️ 1 min - 11
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 40 minutes to 1 hour, or until the pork is very tender. Stir occasionally to prevent sticking.
⏱️ 60 min - 12
While the binagoongan is simmering, prepare the Ensaladang Mangga. In a bowl, combine the sliced green mango, sliced red onion, chopped cilantro, and sliced tomato.
⏱️ 5 min - 13
Squeeze fresh lime juice over the ensalada ingredients. Season with salt and pepper to taste. Mix well to combine.
⏱️ 2 min - 14
Once the pork is tender and the sauce has thickened to your liking, taste and adjust seasonings if necessary. Serve the Pork Binagoongan hot, ideally with steamed rice, and the fresh Ensaladang Mangga on the side.
⏱️ 4 min