This classic Filipino Baked Binagoongan- Pork Cubes in Shrimp Paste and Coconut is defined by the flavor of bagoong. This version is an easy-to -bake Binagoongan (say “bee- na- goh- o – ngang”). The usual version of this dish is pan-fried. But I get intimidated by a hot skillet with bits of meat jumping up and down the hot oil, flying off into the air if not properly done. So a baked pork casserole was the easier cooking route. I went a step further and added fresh tomatoes, vinegar, coconut cream and the result was a hearty, savory yet tender pork casserole. Serve this with rice and a sweet mango-tomato salad. This recipe was inspired by a fellow food blogger Gio of The Hungry Giant. Serves 4 to 6.