Pork Binagoongan Recipe Simpol: Authentic Filipino Shrimp Paste Stew

This traditional Filipino dish brings bold, umami-rich flavors to your table using simple ingredients and authentic techniques. My grandmother’s method involved balancing the shrimp paste’s saltiness with the pork’s richness.

The key is cooking the pork until tender before adding the bagoong, allowing the flavors to meld together. This creates a stew that’s both hearty and deeply savory, just as it should be.

You’ll end up with a dish that’s rich in flavor yet approachable for home cooks. The shrimp paste adds complexity without overpowering the pork.

Serve with steamed rice to soak up every bit of the sauce. Here’s how to make this authentic creation.

Ingredients for Pork Binagoongan Recipe Simpol

Pork belly, shrimp paste, and veggies create this rich, savory Filipino classic.

The shrimp paste is non-negotiable here. Filipino bagoong (look for Barangay or Rufina brands at Asian markets) has the right funky-salty balance. Pork belly is traditional—Costco has great pre-cut cubes if you don’t want to butcher a slab yourself. The eggplant soaks up all that umami; pick firm, glossy ones without bruises.

No shrimp paste? Anchovy paste at half the amount gets you close (but it’s not the same). Pork shoulder works in a pinch—just trim excess fat. Out of eggplant? String beans or bitter melon are classic swaps. The green chili is optional but adds a nice kick—serrano peppers work too. Adjust salt last since bagoong is already salty.

Leftovers taste even better the next day. Keeps 4-5 days in the fridge, freezes for 3 months (portion before freezing). Reheat gently—shrimp paste can get bitter if boiled hard. Always serve with steamed rice (the good stuff, not instant).

Step-by-Step Instructions for Pork Binagoongan

Here’s the method that brings authentic Filipino flavors to your kitchen with ease.

Step 1: Sauté the Shrimp Paste Base

Heat the 2 tbsp cooking oil in a deep skillet or pot over medium heat. Add the 0.5 cup shrimp paste and sauté for 2-3 minutes until it becomes fragrant and slightly oilier. This step mellows the strong funk of the shrimp paste and builds the foundation of your stew.

I like to break up the shrimp paste with the back of a wooden spoon to ensure it dissolves evenly into the oil. Watch for the color to deepen slightly and the aroma to become more rounded and less pungent. This is your signal it’s ready for the next ingredients.

Step 2: Build the Aromatic Foundation

Add the 8 cloves garlic cloves, 1 whole yellow onion, and 2 whole tomatoes to the pot. Stir-fry for 3-4 minutes until the onions soften and the tomatoes begin to break down. The tomatoes’ acidity will balance the shrimp paste’s saltiness.

Now add the 2 pieces long green chili and cook for 1 minute more. I always crack the 1 tsp black peppercorns directly into the pot at this stage to release their fresh aroma. You should see the mixture turn into a thick, fragrant paste that coats the bottom of your pan.

Step 3: Brown the Pork Belly

Increase heat to medium-high and add the 1.5 lb pork belly cubes. Cook for 5-6 minutes, stirring occasionally, until the pork loses its raw color and develops light golden edges. The pork will start to render its own fat, which enriches the sauce.

Don’t rush this step—you want the pork to develop some color while absorbing all those amazing flavors from the shrimp paste mixture. The pieces should be lightly browned but not fully cooked through yet. This is where the depth of flavor really starts to build.

Step 4: Simmer with Vegetables and Seasonings

Pour in the 1.5 cups water, then add the 1 whole eggplant cubes, 2 pieces bay leaf, and 2 tbsp soy sauce. Stir well to combine, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low and let it simmer uncovered for 25-30 minutes.

The eggplant should become tender but still hold its shape, and the pork should be fork-tender. About 5 minutes before it’s done, add the 1 tsp salt and adjust to taste. The sauce will thicken slightly as the eggplant absorbs some of the liquid.

Remove from heat once the pork is cooked through and the eggplant is perfectly soft. The stew should have a rich, slightly oily sheen with all the flavors beautifully melded together. Serve hot over steamed rice for the complete experience.

Make-Ahead Tips for This Recipe

Prep Ahead Strategy

I always chop my 1.5 lb pork belly, 1 whole eggplant, and veggies the night before. Store them in separate containers in the fridge. This cuts your morning prep time in half and lets you start cooking immediately. ⏰

Marinate the Pork

For extra depth, marinate the pork cubes with 2 tbsp soy sauce and 1 tsp black peppercorns overnight. This step was my grandmother’s secret for more tender meat. Just

Pre-Cook the Base

You can sauté the 0.5 cup shrimp paste with garlic and onions ahead and store in the fridge. When ready to cook, just reheat this base before adding the pork. This works because the flavors actually improve with a little time to meld. 💡

Freeze for Later

The entire stew freezes beautifully for up to 3 months. I portion it into meal-sized containers before freezing. To serve, thaw overnight in the fridge then reheat gently on the stove with a splash of water.

Rice Prep Tip

While the stew simmers, cook a big batch of rice. It keeps well for 3-4 days in the fridge. Having rice ready means you can enjoy this dish anytime—just reheat both together with a splash of water.

Flavor Boost

If making ahead, underseason slightly. The flavors concentrate as it sits, so you can adjust the 1 tsp salt to taste just before serving. This is especially important with shrimp paste, which can become overpowering.

Frequently Asked Questions