Pork Binagoongan is a bold, savory Filipino dish that showcases the unique flavor of bagoong (fermented shrimp paste). The pork belly is simmered until tender in a rich sauce made with bagoong, tomatoes, garlic, onions, and chilies, creating a dish that’s salty, umami-packed, and deeply satisfying.
A touch of sugar and vinegar balances the saltiness, while fresh green chilies add heat. It’s a staple in Filipino households and perfect with steamed rice.
Render the Pork Belly
Heat a large skillet or Dutch oven over medium heat. Add the pork belly cubes and cook, stirring occasionally, for 8 to 10 minutes until browned and fat is rendered. Remove excess fat, leaving about 2 tablespoons in the pan.
Sauté Aromatics
Add the garlic and onion to the pan. Cook for 3 to 4 minutes until softened. Add the tomatoes and cook for 2 to 3 minutes until they start to break down.
Toast the Bagoong
Add the bagoong and cook for 2 to 3 minutes, stirring constantly, until fragrant.
Simmer the Pork
Add the water, vinegar, and brown sugar. Stir to combine. Bring to a simmer, then reduce heat to low. Cover and simmer for 30 to 40 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.
Add Chilies and Finish
Add the green chilies and cook for another 5 minutes. Taste and adjust seasoning with salt, pepper, or a little more sugar if needed.
Serve
Transfer to a serving bowl. Garnish with fresh parsley or green onions. Serve hot with steamed rice.
This Pork Binagoongan is a bold, savory Filipino classic—salty, umami, and deeply satisfying.
