Pork Binagoongan Recipe Panlasang Pinoy: Authentic Shrimp Paste Pork Stew

This traditional Filipino stew brings bold, umami-rich flavors to your table with its signature shrimp paste base. The dish combines tender pork with vegetables in a savory sauce that’s deeply satisfying.

I’ve perfected this authentic version using traditional bagoong and fresh ingredients. The key is balancing the salty shrimp paste with the natural sweetness of pork and eggplant.

What emerges is a hearty, aromatic stew with layers of flavor that improve as it sits. The pork becomes fall-apart tender while absorbing the complex shrimp paste sauce.

Serve with steamed rice to soak up every drop of this rich, flavorful sauce. This is comfort food at its most authentic.

Ingredients for Pork Binagoongan Recipe Panlasang Pinoy

Traditional bagoong and fresh veggies make this Filipino stew sing with authentic flavor.

The shrimp paste is non-negotiable here. Bagoong alamang from a Filipino market (or Barong Tagalog brand online) gives that authentic funk. Pork belly is traditional—shoulder works too but won’t be as rich. I grab my pork from Seafood City when I’m near one; otherwise, any grocery store with a good meat counter should have belly. Look for pieces with good fat marbling (that’s where the flavor hides).

No shrimp paste? Anchovy paste at half the amount gets you 70% there. Out of eggplant? Zucchini or bitter melon work in a pinch. The green chili is optional but recommended—siling labuyo if you want to go full authenticity. Fish sauce can be swapped for soy sauce, but cut the amount by a third. Fresh tomatoes are best, but canned in a pinch (drain well).

This stew tastes even better the next day once the flavors meld. Keeps in the fridge for 4-5 days or freezes for 3 months. Reheat gently on the stove—microwave kills the texture. Always make extra; it disappears fast (trust me on this).

Step-by-Step Instructions for Shrimp Paste Pork Stew

This authentic method delivers rich, savory depth with perfectly tender pork and vegetables.

Step 1: Sauté Aromatics and Toast the Shrimp Paste

Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the minced 6 cloves garlic cloves and sliced 1 whole yellow onion, sautéing for 2-3 minutes until soft and fragrant. The garlic should turn light golden but not brown—burnt garlic gives a bitter taste.

Push the aromatics to one side and add the 0.5 cup shrimp paste. Toast it in the oil for 1-2 minutes, stirring constantly. This step mellows the paste’s intensity and deepens its umami flavor. You’ll notice the paste darken slightly and release its rich aroma.

Step 2: Brown the Pork Belly and Build the Base

Add the cubed 1.5 lb pork belly to the pot, increasing the heat to medium-high. Sear the pork for 5-7 minutes, turning occasionally, until the pieces develop a light brown crust. This renders out some fat and locks in juices.

Stir in the quartered 3 whole tomatoes, sliced 2 pieces green chili peppers, 2 tbsp fish sauce, 1 tsp sugar, and 0.5 tsp black pepper. Cook for 2-3 minutes until the tomatoes soften and release their juices, creating a flavorful base for the stew.

Step 3: Simmer the Stew with Vegetables

Pour in the 2 cups water and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 45-50 minutes until the pork is fork-tender. Skim off any excess fat that rises to the surface during cooking for a cleaner stew.

Add the sliced 2 whole eggplant and trimmed 1 cup string beans, stirring gently to submerge them in the liquid. Simmer uncovered for an additional 8-10 minutes until the vegetables are tender but still hold their shape. The eggplant should absorb the flavors beautifully.

Step 4: Adjust Seasoning and Serve

Taste the stew and adjust the seasoning if needed. If it’s too salty, add a splash of water; if it lacks depth, a bit more fish sauce can enhance the umami. The flavors should be bold and balanced, with the shrimp paste providing a rich, savory backbone.

Remove from heat and let it sit for 5 minutes to allow the flavors to meld together. Serve hot over steamed rice, ensuring each serving has a generous amount of pork and vegetables. The stew tastes even better the next day as the flavors continue to develop.

Troubleshooting This Dish

Too Salty Flavor

If the stew tastes overly salty from the shrimp paste, don’t add more salt. Balance it by stirring in 1-2 tbsp sugar or a splash of vinegar. You can also add 1 cup water and extra vegetables like eggplant to dilute the saltiness naturally. 💡

Bitter Shrimp Paste

Some bagoong alamang brands can taste bitter. To fix this, sauté the paste longer—up to 3-4 minutes—until it darkens and mellows. Adding 1 tsp sugar during cooking also helps counteract any bitterness in the final dish.

Tough Pork

If the pork isn’t tender after 45-50 minutes, extend the simmering time by 15-20 minutes on low heat. Ensure there’s enough liquid to cover the pork. Pork belly needs time to break down—rushing this step results in chewy meat.

Soggy Vegetables

Eggplant and string beans turn mushy if added too early. Wait until the pork is nearly tender before adding them. Simmer for only 8-10 minutes to keep their texture firm. If they’re already soft, reduce the time to 5 minutes next time.

Thin Sauce

For a thicker stew, remove the lid after the pork is tender and simmer uncovered for 5-10 minutes. This reduces the liquid while concentrating flavors. If it’s still thin, mix 1 tbsp cornstarch with water and stir it in.

Weak Umami Flavor

If the stew lacks depth, boost it with 1-2 tbsp fish sauce or a splash of soy sauce. Toasting the shrimp paste longer in the initial step also intensifies its umami punch. This dish should taste bold and savory. ✨

Frequently Asked Questions