This Filipino stew combines savory shrimp paste with tender pork and eggplant for a dish that’s rich in flavor and tradition. The balance of salty, umami, and slightly tangy notes makes it a standout in any meal rotation.
I first tried binagoongan at a friend’s dinner in Portland, and the depth of flavor immediately won me over. The shrimp paste, or bagoong, is the soul of this dish, infusing the pork and eggplant with its distinctive taste.
What sets this version apart is the careful layering of ingredients. The pork is simmered until fork-tender, while the eggplant absorbs the bold, savory sauce. It’s hearty, satisfying, and deeply aromatic.
Serve it with steamed rice to soak up every last bit of the sauce. This is comfort food at its finest.
Ingredients for Pork Binagoongan Recipe with Talong
Rich, savory ingredients come together for a bold, traditional Filipino dish you’ll crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥩 | 1 ½ lb | Cut into 1-inch cubes |
| Eggplant 🍆 | 2 whole | Asian long variety, sliced |
| Shrimp Paste 🦐 | ½ cup | Bagoongalamang preferred |
| Garlic Cloves 🧄 | 6 cloves | Minced finely |
| Red Onion 🧅 | 1 whole | Thinly sliced |
| Tomatoes 🍅 | 3 whole | Ripe, diced |
| Green Chili Peppers 🌶️ | 2 pieces | Sliced, seeds removed |
| Vegetable Oil 🫒 | 2 tbsp | For sautéing |
| Water 💧 | 1 cup | Or pork broth |
| Fish Sauce 🐟 | 2 tbsp | Patis, for umami |
| Sugar 🍬 | 1 tsp | To balance saltiness |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The pork belly is non-negotiable here—it renders down beautifully and soaks up the sauce. Asian markets usually have it pre-cubed, or ask your butcher to cut it for you. Bagoongalamang (shrimp paste) is key—look for it in jars at Filipino grocery stores or online. The eggplant should be the long, slender Asian variety; it holds its shape better than the big globe kind (and tastes sweeter too).
No shrimp paste? Anchovy paste at half the amount gets you close but won’t be the same. Can’t find Asian eggplant? Regular eggplant works in a pinch (just peel it first). The green chilies can be jalapeños or serranos—adjust heat to your taste. For extra richness, swap the water for pork broth (or chicken broth if that’s what you’ve got).
Leftovers actually taste better the next day. Stores in the fridge for 3-4 days, freezes for 1 month. Reheat gently so the eggplant doesn’t turn mushy. Always serve with steamed rice—it’s the only way to do it justice.
Why You’ll Love This Recipe
- One Pan Magic: The pork belly and eggplant cook together in one pan, so I spend less time cleaning and more time eating.
- Umami Bomb: Shrimp paste, garlic, and onion create this deep, salty-savory flavor that hits just right with the creamy eggplant.
- Feeds a Crowd: I make a big batch for family dinners—it stretches easily and everyone always asks for seconds.
- Budget Winner: Pork belly and eggplant are affordable, and a little shrimp paste goes a long way. Honestly, my wallet loves this dish.
Step-by-Step Instructions for Pork Binagoongan with Eggplant
This method delivers rich, savory depth with perfectly tender pork and eggplant.
Step 1: Sauté Aromatics to Build Flavor Base
Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the 6 cloves minced garlic and sauté for 30 seconds until fragrant but not browned. The garlic should release its aroma without burning—that’s your cue to add the next ingredients.
Immediately stir in the thinly sliced red onion and cook for 2-3 minutes until softened and translucent. Then add the diced tomatoes and 2 pieces sliced green chili peppers, cooking for another 2 minutes until the tomatoes start breaking down. This creates the aromatic foundation for your dish.
Step 2: Brown the Pork Belly for Depth
Increase the heat to medium-high and add the 1.5 lb pork belly cubes. Sear for 5-7 minutes, stirring occasionally, until the pork is light golden brown on all sides. You’ll notice the fat starting to render—this is exactly what you want.
Don’t rush this step. Proper browning adds a caramelized depth that balances the shrimp paste’s saltiness. The pork should look evenly browned, not burnt, with some crispy edges forming on the cubes.
Step 3: Incorporate Shrimp Paste and Seasonings
Reduce the heat to medium-low and stir in the 0.5 cup shrimp paste. Cook for 2 minutes, stirring constantly to prevent sticking. The paste will darken slightly and coat the pork and aromatics evenly.
Add the 2 tbsp fish sauce, 1 tsp sugar, 0.5 tsp salt, and 0.5 tsp black pepper. Stir well to combine, then pour in the 1 cup water. Bring the mixture to a gentle simmer, then reduce heat to low.
Step 4: Add Eggplant and Simmer to Perfection
Add the 2 whole sliced eggplant to the pot, stirring gently to combine with the pork and sauce. Cover and let it simmer for 20-25 minutes, stirring occasionally. The eggplant should become tender and absorb the rich, savory flavors of the sauce.
Check that the pork is fully cooked and the eggplant is soft but not mushy. If the sauce seems too thick, add a splash of water, but remember it will thicken slightly as it cools. Taste and adjust seasoning if needed.
Step 5: Rest and Serve
Remove from heat and let the dish rest for 5 minutes to allow the flavors to meld together. The eggplant will continue to soak up the sauce, making every bite rich and satisfying.
Serve hot over steamed rice, ensuring each portion has a good mix of pork, eggplant, and sauce. The pork should be tender with a slight crispness on the edges, and the eggplant should be silky and infused with the bold, umami-rich flavors of the shrimp paste and aromatics.
Pro Tips For Making Pork Binagoongan Recipe With Talong
- Render the Fat First: I learned this the hard way—start by browning the pork belly in its own fat before adding anything else. It builds a rich base and avoids a watery, greasy final dish.
- Salt the Eggplant: Sprinkle sliced talong with salt and let sit for 10 minutes to draw out bitterness, then pat dry. It’s a small step that actually changes the outcome.
- Toast the Bagoong: Sauté the shrimp paste in a little oil for 1-2 minutes until fragrant before adding liquids. My grandmother swore by this, and she was right: it deepens the flavor.
- Add Eggplant Late: Steer clear of mushy talong—add it only in the last 5-7 minutes of cooking so it softens but keeps its shape. Sounds obvious, but I ruined a few batches before figuring this out.
Dietary Considerations for pork binagoongan recipe with talong
Gluten-Free Friendly
This dish is naturally gluten-free as long as you use pure bagoongalamang without additives. I always check labels at New Seasons Market to ensure no wheat-based thickeners are added. The pork belly and vegetables contain no gluten. 🌱
Low-Carb Option
For a keto-friendly version, simply reduce the eggplant to 1 whole and add 1 cup chopped okra instead. The okra thickens the sauce naturally while keeping carbs under 10g per serving. Serve over cauliflower rice for a complete low-carb meal.
Seafood Allergies
The shrimp paste makes this dish off-limits for those with shellfish allergies. I’ve experimented with miso paste as a substitute—use 3 tbsp white miso for a similar umami depth without seafood. Always verify with your allergist first.
Dairy-Free Naturally
No dairy is used in traditional binagoongan, making it perfect for lactose-intolerant diners. The rich, savory flavors come entirely from the pork, shrimp paste, and vegetables. I love that this dish proves you don’t need dairy for depth of flavor.
Vegetarian Adaptation
Swap the pork for 1.5 lb mushrooms (I like shiitake or oyster) and use soy sauce instead of fish sauce. The bagoongalamang remains the star, so the dish stays true to its roots. Add 1 tbsp smoked paprika for meaty depth. 💛
Sodium Considerations
Shrimp paste and fish sauce are high in sodium. To reduce, cut both by half and boost flavor with 1 tbsp lime juice and extra garlic. I also rinse the shrimp paste under cold water for 30 seconds to remove excess salt before cooking.
Nutrition Facts
Frequently Asked Questions
Can I use regular eggplant instead of Asian long eggplant?
Yes, but peel it first and cut into smaller cubes. Asian eggplant has fewer seeds and thinner skin, but regular works in a pinch.
How do I reduce the saltiness of shrimp paste?
Rinse it under cold water for 30 seconds before using. You can also cut the amount by half and add extra garlic or lime juice for balance.
What’s the best way to store leftovers?
Keep in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove with a splash of water to prevent drying out.
Can I make this dish vegetarian?
Swap pork for 1.5 lb mushrooms and use soy sauce instead of fish sauce. Add 1 tbsp smoked paprika for depth. The shrimp paste remains key for authentic flavor.
- Pork Bones Recipe Panlasang Pinoy: Fall-Off-The-Bone Filipino Comfort - October 30, 2026
- Pork Chop Recipe Taste: Herb-Crusted Juiciness With Savory Depth - October 30, 2026
- Pork and Beans Recipe Panlasang Pinoy: Sweet-Savory Filipino Stew with Tender Pork - October 30, 2026