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Home Recipes Pork Recipes

Bagoong Guisado Recipe

Sautéed Shrimp Paste or Bagoong Guisado are fermented small shrimps (called alamang) that were sautéed with garlic, onion, tomato, and pork. This can be considered either as a dish or as a condiment.

There are many Filipino dishes that depend on shrimp paste for flavor. Kare-kare and Pork Binagoongan (binagoongang baboy) are just a few of them.

As a stand alone dish, Bagoong Guisado can be simply eaten with steamed rice. Do you like Bagoong Fried Rice? You can make one by checking-out the garlic fried rice recipe; try adding 1/4 cup of Bagoong Guisado to the recipe. I will publish a separate recipe post, soon.

Try this Bagoong Guisado recipe and send us your feedback.

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By: Vanjo Merano 4 Comments Updated: 9/2/18

This post may contain affiliate links. Please read our disclosure policy.

Sautéed Shrimp Paste or Bagoong Guisado are fermented small shrimps (called alamang) that were sautéed with garlic, onion, tomato, and pork. This can be considered either as a dish or as a condiment.

There are many Filipino dishes that depend on shrimp paste for flavor. Kare-kare and Pork Binagoongan (binagoongang baboy) are just a few of them.

As a stand alone dish, Bagoong Guisado can be simply eaten with steamed rice. Do you like Bagoong Fried Rice? You can make one by checking-out the garlic fried rice recipe; try adding 1/4 cup of Bagoong Guisado to the recipe. I will publish a separate recipe post, soon.

bagoong guisado recipe

Try this Bagoong Guisado recipe and send us your feedback.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Bagoong Guisado Recipe

Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
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Ingredients

  • 12 ounces shrimp paste
  • 1 medium tomato diced
  • 4 ounces pork with fat, sliced
  • 1 small onion minced
  • 3 cloves garlic minced
  • 3 1/2 tablespoons sugar
  • 3 teaspoons vinegar

Instructions

  • Heat a pan and sear the pork until the oil comes out.
  • Add garlic, onion, and tomato then sauté for 3 minutes.
  • Put the raw shrimp paste, sugar, and vinegar then stir. Cover and cook in low heat for 10 to 15 minutes. Stir once in awhile.
  • Transfer to a serving bowl and serve.
  • Share and enjoy!

Nutrition Information

Serving: 6g
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Related Posts

  • Bagoong Rice Recipe
  • Kangkong with Bagoong Recipe
  • Pork and Kangkong Guisado
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Recipe Rating




  1. katkat says

    Posted on 9/10/15 at 1:30 am

    Your site is so helpful! I always search new dishes that I can cook and serve for my husband. Thanks so much! More power!

    Reply
  2. Lavinia says

    Posted on 12/12/13 at 8:48 pm

    How long can i keep my ginisang bagoong alamang? thank you.

    Reply
    • Vanjo Merano says

      Posted on 12/13/13 at 12:16 pm

      You can keep this in the fridge for a week.Make sure to cover it properly though.

      Reply
  3. Tanya says

    Posted on 11/8/11 at 2:26 am

    I put some camias (iba in bisaya) in mine to balance the saltiness of the dish.:)

    Reply

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