Pork Binagoongan (Spicy Pork in Shrimp Paste)

porkbagoong1

My friend Meldie makes a wonderfully tasty version of this Filipino dish. It is not so salty and just have the right spicing.  I think she uses raw shrimp paste and cooks it herself while I, on the other hand, relies on good old Barrio Fiesta spicy bagoong or shrimp paste.  My version adds coconut milk and cooks the pork until tender enough to shred. Some versions use crunchy pork pieces. Whichever version you like, there is no doubt that this goes perfectly well with plain old steamed white rice.  Just ignore the smell…LOL…no, it’s not really that bad but if you are not used to cooking with shrimp paste, better make sure to open all doors and windows and turn the exhaust fan on!

Ingredients:

  • 500 g pork butt or shoulder, cut into 2 inch pieces
  • water, just enough to cover the pork
  • 2 tbs cooking oil
  • 5 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 tomatoes, diced
  • 4 – 5 thai bird chilis, chopped
  • 1/4 cup cooked spicy shrimp paste (can be found in oriental stores)
  • 1 can coconut milk

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Directions:

  1. Combine pork and water in a pot and cook on high or until boiling.  Reduce heat to medium and cook pork until all water is gone. Set aside.
  2. In a saucepan, heat oil in medium heat.  Add onions and garlic until onions are soft. Add tomatoes, stir.
  3. Add pork, chilis and shrimp paste, stir and cook for 3 – 5 minutes.  Reduce heat to low, add coconut milk and let cook until almost dry.
  4. Serve with steamed rice.
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» Tangled Noodle said: { Oct 21, 2009 - 02:10 }

I can’t resist! I love binagoongan and have wanted to make it for my husband. But even though he loves Filipino food, especially dinuguan, I worried that this much bagoong would be overwhelming. You version with coconut milk sounds wonderful, though, and something that I’m sure he would enjoy! I’m printing this out right away. 8-)

» jenn said: { Oct 21, 2009 - 04:10 }

I love this dish. I love bagoong!! lol. It’s been a while since I’ve had it actually. I like the addition of the coconut milk. I’ve got to try adding that next time i make this. yum yum!!

» carlos said: { Oct 21, 2009 - 05:10 }

Yummmm! That looks so good Raquel!

» penny aka jeroxie said: { Oct 21, 2009 - 07:10 }

This is almost like my chicken kapitan! I’ve borrowed a coconut grater. May make some curry this weekend.

» MaryMoh said: { Oct 21, 2009 - 09:10 }

looks very delicious. I love shrimp paste….adds that awesoem flavour to food

» Ninette said: { Oct 22, 2009 - 06:10 }

Wow that looks fabulous. The town where my dad is from, Lingayen, Pangasinan, is famous for bagoong. The whole town smells like it!

» Ninette said: { Oct 22, 2009 - 06:10 }

By the way, you’re smart to use a red plate. It really makes the food pop.

» Frances said: { Oct 22, 2009 - 09:10 }

This looks great, I’ll have to give this one a try! :)

» Alta said: { Oct 22, 2009 - 11:10 }

Wow, this looks really tasty! I’m bookmarking, as I’d love to try this!

» JMom said: { Oct 22, 2009 - 11:10 }

This is oh so bad for me, but do I want it! Your photo makes me want it even more. I can almost taste it!

» Jessie said: { Oct 22, 2009 - 01:10 }

yum! I love all of the spices in this dish. I am also a fan of Filipino cuisine, I was so amazed by how many tasty dishes there are in Filipino cooking

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