Cooking helps. My heart was heavy from watching the news. So, I cooked Pork Binagoongan, a classic Filipino dish that is hearty and packed with flavors of bagoong (shrimp paste), garlic, onions, tomatoes and coconut. This dish is traditionally deep-fried. But I detest the hot oil jumping out of the skillet, burning my arms and hands. And no, those splatter screens for frying don’t work.
It has been hard to cook in these times. We are going through a global pandemic that has no known cure yet. Millions are unemployed. Businesses have closed. Food prices have gone up amidst shortages. And there is civil unrest all over America, sparked by the recent, unfortunate death of George Floyd, an African-American.
But there is always hope. Especially when the young speak out. I was filled with much pride and my faith was restored when my son Constante Quirino, wrote this moving, thought-provoking article Why We Must Have Uncomfortable Conversations, which published on Positively Filipino. It made me realize that there is a lot we , Filipino-Americans, can do for racism, without having to attend a protest rally or leave the house. Click here to find out and read more about it.
Be mindful of the virus and be safe. Stay home. Most states are still on quarantine. Your wellness is a priority. We need to care for ourselves and our families. And cook this easy, baked Pork Binagoongan. The tender, succulent pork chunks swirling in a gravy flavored with bagoong, tomatoes, onions and coconut are sheer comfort. Serve it with rice and lots of love to go around the table. You’ll feel better. Be well always, friends.
- Oven-proof baking pan: 9 inches x 13 inches
- 1 pound pork belly or pork shoulder cubed into 1-inch sized pieces, fat trimmed
- 1 whole onion slliced
- 8 teaspoons bagoong alamang (fermented shrimp paste)
- 1 teaspoon ground black pepper powder
- 4 cloves garlic peeled, minced
- 1 whole large tomato seeded, sliced
- 1/2 cup white vinegar
- 1/2 cup canned coconut cream
- steamed rice
To marinate the pork the day before:
- Marinate the pork cubes with the onions, bagoong, black pepper and garlic. Place in a non-reactive container. Cover and refrigerate overnight.
To cook the Pork Binagoongan:
- The next day, preheat the oven at 350 F degrees. Take the pork from the refrigerator and uncover.Add the tomatoes, vinegar and coconut cream to the marinated pork. Blend ingredients well with a large spoon. Make sure the tomatoes and onions are on top.Place the mixture in a roasting pan. Cover the entire pan with foil.Bake at 350 F degrees for one hour and 10 minutes.
- Towards the middle of baking, turn the pan halfway around for even cooking.Serve warm with rice.
- Filipino Bagoong (shrimp paste) is very salty. There is no need to add salt to this recipe. Follow the exact amount of bagoong for this amount of pork.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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