Binagoongan Baboy is the perfect weeknight dinner; it cooks in one pan and and in an hour! Made of pork belly stewed in fresh tomatoes, shrimp paste, and chili peppers, this classic Filipino pork dish is hearty, boldly flavored, and best enjoyed with steamed rice.
Ingredients
- 1 tablespoon canola oil
- 2 pounds pork belly, cut into 1-inch cubes
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 tablespoons sauteed shrimp paste
- 2 large tomatoes, chopped
- 1/4 cup vinegar
- 1 cup water
- 5 Thai chili peppers, chopped
- 1 teaspoon sugar (see recipe notes)
- salt and pepper to taste
Instructions
- In a wide pan over medium heat, heat 1 tablespoon of oil. Add pork cubes and cook until they begin to brown and render fat.
- Add onions and garlic and cook until softened.
- Add shrimp paste and cook, stirring occasionally, for about 1 minute.
- Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
- Add vinegar and simmer, uncovered and without stirring, for about 2 to 4 minutes.
- Add water, chili peppers, and sugar, if using. Stir to combine.
- Lower heat, cover, and simmer until pork is fork-tender and sauce is reduced.
- Season with salt and pepper to taste. Serve hot with fried eggplant and steamed rice.
Notes
If Using Raw Shrimp Paste: Saute the shrimp paste longer, about 3 to 5 minutes, or until it darkens in color.
Commercial sauteed shrimp is usually sweet in taste so taste test before adding sugar to the dish.
NutritionCalories: 1259kcal | Carbohydrates: 6g | Protein: 28g | Fat: 124g | Saturated Fat: 44g | Cholesterol: 249mg | Sodium: 343mg | Potassium: 558mg | Fiber: 1g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 2mg