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Pork Binagoongan Recipe

Pork Belly cooked in tomato and shrimp paste with eggplant. This dish is a winner!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Filipino
Keyword: pork binagoongan, shrimp paste
Servings: 4 people
Calories: 1102kcal
Author: Vanjo Merano


  • 1 1/2 lb. pork belly cut into cubes
  • 2 pieces tomato cubed
  • 1 piece Chinese eggplant sliced
  • 3 1/2 cups pork stock
  • 3 tablespoons white vinegar
  • 4 tablespoons bagoong alamang
  • 1 piece onion chopped
  • 3 cloves garlic chopped
  • 2 teaspoons granulated white sugar
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons cooking oil


  • Heat oil in a cooking pot.
  • Saute onion, garlic, and tomato. Once the onion becomes soft, add the pork belly. Cook until the belly turns light brown. 
  • Add shrimp paste (bagoong alamang). Stir. Cook for 5 minutes. 
  • Pour vinegar. Let the mixture boil. Stir and cook for 2 minutes. 
  • Pour the pork stock into the pot. Cover and let boil. Adjust the heat to medium and continue to cook for 40 minutes or until the pork gets tender. Note: add water or pork stock as needed. 
  • Add eggplant. Stir. Cover the pot and cook for 3 minutes. 
  • Season with sugar and ground black pepper.  
  • Transfer to a serving plate. Serve. Share and enjoy! 


Calories: 1102kcal | Carbohydrates: 14g | Protein: 33g | Fat: 101g | Saturated Fat: 33g | Cholesterol: 293mg | Sodium: 1002mg | Potassium: 1014mg | Fiber: 3g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 5.8mg | Calcium: 106mg | Iron: 2.8mg