Crispy pork and toppings of tomatoes, green onions, and mangoes will elevate your binagoongan. Crispy Pork Binagoongan has a beautiful combination of fresh and savoury flavours that you will love when paired with steamed rice.
Crispy Pork Binagoongan
Crispy Pork Binagoongan was the first thing I tried when I worked for Goldilocks Bakeshop. It was one of their menu items I tried for the first, and I have been craving it ever since.
The dish is so delicious that I couldn’t stop eating it! It’s made with crispy pork tossed in a spicy sauce, then topped with sweet mangoes and juicy tomatoes.
Pork cut
- This recipe calls for a centre-cut boneless pork belly or liempo. It has a high fat-to-meat ratio.
- Have lechon kawali on hand? These are perfect for this recipe!
Shrimp paste
This recipe uses uncooked shrimp paste. To speed up the process, you can use Ginisang Bagoong. However, the sauteed variety will usually be already sweetened.
Toppers
- Mangoes – Choose ripe, yellow, firm mangoes for best results.
- Tomatoes – plum, cherry or grape tomatoes are all good choices
- Eggplant – You can also add other vegetables like ampalaya or okra
- Onions– Mix of chopped white onions, scallions
Cooking Tips
- Let the pork cool entirely before it dries in the fridge overnight to get crispy skin. Salt is an excellent way to add flavour and moisture.
- I steam eggplants but prefer to pan-fry them. If grilling, peel the charred skin.
- Coat the fried pork with the bagoong sauce until it is lightly coated to preserve texture.
- To showcase the dish, use a large platter and place the toppings on it. Or serve the sides in individual bowls.
Storage and serving suggestions
- For lunch or dinner, serve crispy pork binagoongan with steamed rice. This is an excellent addition to any party menu.
- This crispy version of the binagoongan baboy is better than the traditional one. The pork loses its crunch as it sits longer.
- I recommend tossing the pork in the bagoong mix just before serving to prevent it from becoming too soggy.
- You can prepare the fruit and vegetable toppings ahead of time and keep them in the refrigerator. To preserve freshness, store in individual containers
Crispy Pork Binagoongan Recipe
Crispy Pork Binagoongan offers a delicious twist on the classic binagoongan baboy. It’s like a party in the mouth with crispy pork topped with sour bagoong sauce, sweet mangoes and juicy tomatoes.
Quick Overview of Recipe
- Prep time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Course: Main Entree
Ingredients
For the Binagoongan
- 2 pounds of pork belly
- Salt to taste
- Water
- Canola oil
- 1 onion, chopped and peeled
- 2 cloves of garlic, peeled and then minced
- 2 chopped tomatoes
- 1/4 cup shrimp paste
- 2 teaspoons sugar
- 2 tablespoons vinegar
Toppings
- 2 eggplant
- 1 large mango, firm but ripe.
- 2 tomatoes, seeded & diced
- 1 small onion, chopped and peeled
- 1 tablespoon chopped green onions
Cooking steps & Instructions
- Place pork belly and enough water to cover it in a large pot. Season with salt and pepper. Bring to a boil and skim off any scum.
- Reduce heat and cover the pan. Cook for 40-50 minutes or until tender but not falling apart.
- Boil the pork and then reserve half a cup of broth.
- Place the pork on a wire rack placed over a baking pan. Cover and refrigerate for at least four hours, or overnight, until the pork is thoroughly chilled.
- Heat oil to 2 inches in a large, heavy pan. Place the cooled pork in one layer. Turn the sides as necessary.
- Drain the pork on a plate. Reduce the pork into smaller pieces.
- Heat 1 tablespoon oil in a separate pan. Cook the garlic and chopped onions until tender.
- Mix in tomatoes. Cook, stirring with a spoon, until softened.
- Add the shrimp paste and sugar. Stirring constantly; cook for approximately 1 to 2 minutes or until the colour darkens.
- Mix in vinegar. Let it boil for approximately 1 to 2 minutes, covered.
- Bring to a boil the reserved pork broth. Reduce heat to medium and cook for 3 to 5 more minutes or until the mixture thickens slightly. Salt and pepper to taste.
- Mix in the fried pork and gently toss it until coated with sauce.
- Steam eggplants while the binagoongan cooks. Cut into cubes, and discard stems.
- Place pork binagoongan onto a platter. Serve with steamed eggplant, diced tomatoes, green onions, and diced onions. Serve immediately
Nutrition Information
- Calories: 712kcal
- Carbohydrates 19g
- Protein: 16g
- Fat: 64g
- Polyunsaturated fat: 8g
- Monounsaturated fat: 30g
- Trans Fat 0.01g
- Cholesterol: 126 mg
- Potassium 791mg
- Fiber 6g
- Sugar: 13g
- Vitamin A: 575IU
- Vitamin C: 26mg
- Calcium: 77mg
- Iron: 2mg
If you liked this recipe, you’ll definitely want to check out these other posts on my blog:
