Binagoongan (Sautéed Pork with Shrimp Paste)
Binagoongan is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in bagoong alamang (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors. The dish is characteristically quite salty with a strong umami flavor, which is why it is always paired with white rice and never eaten on its own. It is very similar to pinatisan which is cooked with patis (fish sauce), one of the by-products of fermenting bagoong.
Ingredients
- 1 lb pork, cut into pieces
- ½ lb of baby shrimp
- ½ cup of bitter melon
- ¼ cup oil
- ½ head garlic, crushed
- 1 onion, sliced thinly
- 1 large tomato, sliced
- ½ cup bagoong alamang
- ½ cup vinegar
- 2 cups water
Ingredients for 6 servings (1.8 kg) · the original recipe
Method
- 1
Fry pork pieces in hot oil.
Stovetop - 2
Sauté garlic, onions and tomatoes after pork has browned.
- 3
Add shrimp.
- 4
Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce.
Stovetop - 5
Serve with rice.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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