Pro Tips
**Chef's Tips & Troubleshooting:**
- Use a good quality bagoong; it's the star of this dish and cheap brands can be overwhelmingly salty.
- Adding vinegar creates a tangy-salty balance that cuts through the richness.
- Toast the shrimp paste in oil before adding other ingredients — it removes the raw fishy taste.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Crispy Pork Binagoongan
Level up your binagoongan with crispy pork and toppings of steamed eggplant, mangoes, tomatoes, and green onions. This Crispy Pork Binagoongan is a delicious medley of fresh and savory flavors you'll love with steamed rice!
Instructions
- In a deep pot, place pork belly, enough water to cover, and salt and pepper to taste. Bring to boil, skimming off foam that floats on top.
- Lower heat, cover, and cook for about 40 to 50 minutes or until tender but not falling apart.
- Drain pork well and reserve ½ cup of broth.
- Place pork on a wire rack over a baking sheet. Refrigerate, uncovered, for at least 4 hours or overnight until completely cold.
- In a wide, deep pan, heat 2 inches deep of oil. Carefully add cooled pork in a single layer. Cook it until golden and crispy, turning on sides as needed.
- Remove the pork from the pan and drain on a wire rack. Cut into small pieces.
- Drop in the garlic, onion and sauté just until they soften.
- Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
- Add shrimp paste. Cook, stirring them around, for about 1 to 2 minutes.
- Add vinegar and Bring it to a boil. uncovered and without stirring, for about 1 to 2 minutes.
- Add in the reserved pork broth and Bring it to a boil. Lower heat and Keep cooking for about 3 to 5 minutes or until slightly thickened. Season it with salt and pepper as needed.
- Add fried pork and lightly toss until just coated with sauce.
- While the binagoongan is cooking, steam eggplants. Discard stems and cut into cubes.
- Arrange pork binagoongan on a serving platter. Top with steamed eggplant, diced mango, diced tomatoes, diced onions, and green onions. Best served right away.
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Pro Tips & Troubleshooting
- Use a good quality bagoong; it's the star of this dish and cheap brands can be overwhelmingly salty.
- Adding vinegar creates a tangy-salty balance that cuts through the richness.
- Toast the shrimp paste in oil before adding other ingredients — it removes the raw fishy taste.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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