Pork Binagoongan With Eggplant (Binagoongang Baboy)

What is Bagoong and Which Type to Buy

Bagoong is fermented shrimp paste made by salting small shrimp (alamang) and letting it ferment. It smells strong straight from the jar, but it mellows a lot once cooked.

The two types you’ll see

• Raw bagoong alamang (pink, uncooked): Just fermented shrimp and salt. Saltier and more pungent. Needs a longer sauté with garlic and onion, and you may want to use less.
• Ginisang bagoong (sautéed/cooked): Pre-cooked with aromatics, usually darker and sometimes a little sweet. This is what most binagoongan recipes mean. Look for “sautéed shrimp paste” or “ginisang bagoong alamang.”

Ingredients

• Pork belly (liempo) is the best cut for this dish. The fat renders into the sauce during simmering and gives the binagoongan its characteristic richness. Pork spareribs also work well - the bone adds depth to the sauce. For a leaner result, pork shoulder is a decent substitute.
• Ginisang bagoong (sautéed shrimp paste) is the flavor backbone. Use a good-quality brand and taste it first. See the section above for guidance on types and where to buy.
• Eggplant (talong) - the long Filipino or Chinese variety is the classic choice.
• Garlic and onion are the aromatic base. Don't rush them.
• Tomatoes add brightness and acidity that balance the saltiness of the bagoong. Fresh, ripe tomatoes give the best result. They also help the sauce develop a richer color as they break down.
• Cane vinegar is the traditional choice - it's milder and slightly sweeter than white vinegar. White cane vinegar or sukang maasim both work. The vinegar balances the salt of the bagoong and adds a subtle tang that brightens the whole dish.
• Oyster sauce adds a layer of sweetness and umami that deepens the sauce beyond what the bagoong alone provides.
• Sugar - just a small amount. It balances the saltiness of the bagoong and the acidity of the tomatoes and vinegar. Don't skip it.
• Thai red chilies for heat. One or two gives a gentle background warmth. More if you want it properly spicy.
• Green onions or cilantro for garnish.

How to Cook Pork Binagoongan with Eggplant

1. Step 1 - Fry the eggplant. Toss sliced eggplant with a tablespoon of white vinegar to prevent browning. Heat oil in a wide pan over medium-high heat and fry eggplant in a single layer until golden on both sides, about 3-4 minutes per side. Set aside on paper towels. You may need to do this in batches - don't crowd the pan or the eggplant will steam instead of fry.
2. Step 2 - Sear the pork. Season pork belly pieces with salt and pepper. In the same pan, add a little more oil if needed and sear the pork over medium-high heat until browned on the outside, about 3-4 minutes per side. You're building color and flavor here, not cooking it through. Set aside.
3. Step 3 - Sauté the aromatics. Reduce heat to medium. In the same pan, sauté garlic until golden, about 1 minute. Add onion and cook until soft and translucent, another 2-3 minutes. The browned bits from the pork in the pan will deglaze as the onion releases moisture - that's flavor.
4. Step 4 - Add the bagoong. Add the ginisang bagoong and stir it into the aromatics. Cook for 2-3 minutes until fragrant and slightly darkened. This step blooms the fermented shrimp paste into the oil and aromatics - don't rush it.
5. Step 5 - Add tomatoes. Add quartered tomatoes and cook, stirring occasionally, until they soften and begin to break down, about 4-5 minutes. The tomatoes will release liquid and turn the sauce a rich reddish color.
6. Step 6 - Return the pork and simmer. Nestle the seared pork back into the pan. Add water, oyster sauce, sugar, and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 35-45 minutes until the pork is tender. Add more water as needed if the liquid reduces too much before the pork is done.
7. Step 7 - Add the vinegar. Pour in the cane vinegar and add Thai chilies if using. Do not stir and do not cover. Let it come to a full boil and cook undisturbed for 2-3 minutes. Then stir to incorporate.
8. Step 8 - Taste and adjust. This is the most important step. Taste the sauce and adjust - more sugar if too salty, more vinegar if it needs brightness, more bagoong if it needs depth. Remember: do not add extra salt. The bagoong carries all the saltiness this dish needs.
9. Step 9 - Add the eggplant. Add the fried eggplant and gently stir to coat in the sauce. Cook for just 2-3 minutes - long enough to warm through and absorb some flavor, not so long it goes mushy. The eggplant should hold its shape.
10. Step 10 - Garnish and serve. Top with chopped green onions or cilantro. Serve immediately with steamed white rice.

Variations Worth Trying

• Pork Binagoongan with Coconut Milk: Add a splash of coconut milk to give it a creamy, slightly sweet twist.
• Crispy Pork Binagoongan: Use crispy pork belly or deep-fried pork chunks for a crunchier texture.
• Spicy Binagoongan: Stir in a few slices of chili for extra heat, perfect for those who love spicy dishes.
• Chicken binagoongan: Substitute boneless chicken thighs for the pork. Reduce the simmering time to 20-25 minutes. The sauce works just as well with chicken - a good option for a lighter version.
• Binagoongan with sitaw: Add yardlong beans (sitaw) or string beans alongside the eggplant in the last few minutes. They add color, crunch, and make the dish more substantial.

What to Serve with Pork Binagoongan

• Garlic Fried Rice: A classic Filipino side, garlic fried rice pairs perfectly with the rich flavors of Pork Binagoongan, soaking up the savory sauce.
• Steamed Vegetables: Light and healthy, steamed vegetables like bok choy or green beans add a fresh contrast to the hearty pork dish.
• Ensaladang mangga (green mango salad): Thinly sliced green mango tossed with tomatoes, onion, and a little fish sauce. The sharp tartness of the mango cuts through the richness of the bagoong sauce in a way that nothing else does. This is the most traditional accompaniment and worth trying at least once.
• Sinangag (garlic fried rice): For a more indulgent meal, serve over garlic fried rice instead of plain rice. The garlic rice amplifies the savory flavors.
• Kare-Kare: If you're making a full Filipino spread, binagoongan and kare-kare on the same table is a classic combination - the mild, nutty peanut stew and the bold shrimp paste dish complement each other perfectly.