This Filipino Recipe is astoundingly similar to our very own Goan Balchao! The desi version is mostly made with seafood while the Pinoy version is made with Pork. This was a revelation of some kind to me. I always knew that good food knows no boundaries and is not restricted to geographical locations but the similarity in recipes is phenomenal! The history behind the commonalities between these two cuisines definitely calls for some light research. I know for a fact that it was the Portuguese who introduced Balchao to the native Goans but I wonder who introduced Binagoongan to the Filipinos? The traditional Goans use Nappi in their Balchao which is a fermented Shrimp Paste and the Filipinos also use a fermented Shrimp Paste in their Binagoongan which is called Bagoong Alamang or Ginamos.
The version of my new favorite Pork Recipe is Salty, Sweet, and a bit Sour. It is not on the spicy side as I am not fond of excessive chili-hot food. I used a good quality vinegar to bring out a subtle sourness in this recipe and I encourage you to do the same. This is probably the very first Filipino Recipe I have made and it is lovely! Remember to go easy with the Shrimp Paste, Garlic, and Chilli and you’ll do just fine.
Let’s crack on then with Pork Binagoongan!
Cooked Shrimp Paste Recipe –
Mouthwatering Filipino Pork Binagoongan!
Recipe Type: Entree
- Pork - 750 Grams Pork Cut into medium sized Cubes.
- Tomatoes - 2 Large Pureed
- Onion - 1 Large Finely Sliced
- Garlic - 7 to 8 Cloves Minced
- Cooked Shrimp Paste - 4 Tablespoons (Recipe Below)
- Sugar - 1 Teaspoon
- Cooking Oil - 2 Tablespoons
- Chili Powder - 1/2 Teaspoon
- Pork Stock - 3/4th Cup
- Boil Pork till half done. remove from heat. Separate Stock from Meat.
- Turn heat to medium-high and add cooking oil.
- Add Sliced Onions and sauté till golden brown.
- Add fresh Tomato Puree and sauté till the raw smell is gone.
- Add minced Garlic and Chilli Powder and sauté for a minute.
- Add Pork Stock and stir. Bring to a quick simmer. Add Sugar and stir.
- Add Cooked Shrimp Paste and allow to simmer for a minute or two. Cooking the Shrimp Paste for longer will remove some of its pungency.
- Add boiled Pork and stir well. Keep the heat on medium-high.
- Cover and cook for 12 to 15 minutes or until Pork pieces become tender.
- Turn heat up high and dry up all of the gravy. Add Vinegar and stir.
- Once you see the oil separating and there is hardly any gravy visible, remove from heat. Your Pork Binagoongan is ready.
- Enjoy with lots of steamed rice!
Tomato – 1 Large Pureed
Onion – 1 Medium Sliced
Trachang Shrimp Paste – 1 Level Teaspoon
Garlic – 2 Cloves Minced
Cooking Oil – 1 Teaspoon
Heat up sauce pan on medium-high heat and add cooking oil.
Add Onions and sauté until translucent.
Add fresh Tomato Puree and sauté for a minute or two.
Add Minced Garlic and cook for a minute.
Add Shrimp Paste and stir into gravy.
Add a bit of water and cook for 8 to 10 minutes on low heat.
Dry up excess water after cooking time and your cooked Shrimp Paste is done.
Can be eaten with steamed rice. It’s quite delicious.
Ooh! I thoroughly enjoyed today’s meal of Filipino Pork Binangoon and I look forward to learning more variations of this amazing Pork Recipe! If you have followed everything I have shared in this post, this is what you should end up with!
I’m sure you will enjoy making and eating this recipe as much as what I have! Please do share your comments and feedback!
Looking forward to hearing from you. Till then Happy Cooking and Joyful Eating!