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Pork Binagoongan

Pork Binagoongan

Pork Belly cooked in tomato and shrimp paste with eggplant. This dish is a winner!

⏱ Prep: 5 min ⏱ Cook: 60 min

Ingredients

  • 1.5 lb pork belly (cut into cubes)
  • 2 piece tomato (cubed)
  • 1 piece Chinese eggplant (sliced)
  • 3.5 cup pork stock
  • 3 tbsp white vinegar
  • 4 tbsp bagoong alamang
  • 1 piece onion (chopped)
  • 3 clove garlic (chopped)
  • 2 tsp granulated white sugar
  • 1.12 tsp ground black pepper
  • 3 tbsp oil

Instructions

  1. Heat oil in a cooking pot.

  2. Saute onion, garlic, and tomato. Once the onion becomes soft, add the pork belly. Cook until the belly turns light brown. 

  3. Add shrimp paste (bagoong alamang). Stir. Cook for 5 minutes. 

  4. Pour vinegar. Let the mixture boil. Stir and cook for 2 minutes. 

  5. Pour the pork stock into the pot. Cover and let boil. Adjust the heat to medium and continue to cook for 40 minutes or until the pork gets tender. Note: add water or pork stock as needed. 

  6. Add eggplant. Stir. Cover the pot and cook for 3 minutes. 

  7. Season with sugar and ground black pepper.  

  8. Transfer to a serving plate. Serve. Share and enjoy!