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Pork Binagoongan

The classic Filipino dish Pork Binagoongan is defined by the flavor of bagoong or shrimp paste. This version is a baked entree. The pork cubes are marinated overnight, then cooked in the oven the next day. Traditionally, binagoongan is deep-fried. This baked version is easier and convenient. The chunky, tender pork cubes are cooked in fresh tomatoes, vinegar, coconut and bagoong alamang, sauteed shrimp paste found in Asian stores. When served with steamed white rice, this is the ultimate in comfort food. This Asian in America recipe was inspired by Gio of The Hungy Giant. Serves 4.
Prep Time1 day
Cook Time1 hour 10 minutes
Total Time1 day 1 hour 10 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Filipino Pork Binagoongan
Servings: 4 people
Calories: 10kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Oven-proof baking pan: 9 inches x 13 inches

Ingredients

  • 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

For serving:

  • steamed rice

Instructions

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.

Cook's comment:

  • 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.

Ingredient Notes:

Nutrition

Serving: 1g | Calories: 10kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg